Tuna Burgers
This recipe for grilled tuna burgers features flavorful tuna patties seasoned with onion, mayonnaise, and seasonings, grilled to perfection for a deliciously smoky taste. Served on toasted brioche or challah slices with crisp lettuce, juicy tomato, and zesty lemon-chive mayonnaise, these burgers are sure to be a hit at your next barbecue. A refreshing and satisfying dish that celebrates the bold flavors of the sea, making it an ideal choice for a delightful outdoor meal.
— Constant Cookbook
Ingredients
- 1 1⁄2 lb. tuna fillet, finely chopped
- 2 Tbs. coarsely grated yellow onion and its juice
- 2 Tbs. mayonnaise
- Coarse salt and freshly ground pepper, to taste
- 1⁄4 cup fresh or prepared mayonnaise
- Coarse salt and freshly ground pepper, to taste
- 2 Tbs. fresh lemon juice
- 1 Tbs. snipped fresh chives
- 1 tsp. soy sauce
- 1/2 tsp. hot-pepper sauce
- 8 slices brioche or challah, each 1 inch thick,
- or 4 kaiser rolls, split
- 4 crisp lettuce leaves
- 1 tomato, sliced
- 1 Tbs. snipped fresh chives
- 2 dill pickles, cut into lengthwise wedges
Instructions
- Prepare a fire in a charcoal grill or preheat a gas grill.
- In a bowl, combine the chopped tuna, onion and its juice, mayonnaise, salt and pepper. Shape into 4 firm patties about 3 inches in diameter and 1 1?2 inches thick. Cover and chill in the freezer for no more than 10 minutes.
- Meanwhile, make the lemon-chive mayonnaise: In a small bowl, stir together the mayonnaise, salt, pepper, lemon juice, chives, soy sauce and hot-pepper sauce. Set aside.
- Using a wide spatula, carefully place the tuna patties on the grill. Grill the patties, gently turning once, until lightly browned, about 5 minutes total for medium-rare, 8 minutes total for medium. At the same time, lightly toast the bread slices on the grill. Transfer to individual plates.
- Place the tuna patties on half of the bread slices. Top with the lettuce leaves, tomato slices and chives. Garnish with wedges of dill pickle. Serve immediately, with the lemon-chive mayonnaise on the side. Serves 4.
- <b>Note:</b> This recipe uses raw egg. Raw eggs run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume raw egg, or seek out a pasteurized egg product to replace it.
- <b>Variation Tips:</b> If you like, mix 1 lb. tuna with <nobr>1?2</nobr> lb. white fish, such as halibut or sole. To cook on the stovetop, use a lightly oiled preheated grill pan over high heat.
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