1 lb fresh tuna, ground in a food processor (Note: If you end up using canned tuna, it’s ok. Just make sure you really drain it well)
Zesty Tuna Burgers
In honor of National burger month, I thought I would kick off this series with my favorite burger. The original idea for this recipe was inspired from a Food Network special about Hawaiian diners. They never fully gave the recipe, but I did get a bit of an idea, and then made it my own. They are tasty, even by my picky toddler’s standards, so enjoy!
So I have a confession to make right off the bat. I’ve become someone I thought I would never be…a non-measurer (is that a term?). My very organized annd methodical mind always found it annoying when my grandmother would never measure ingredients, never follow a recipe, and when asked how much of something was added, reply “I don’t know…just some.”
Yea, after a few years of cooking, I mostly just eyeball measurements and add a dash of this and a pinch of that without much thinking. So, coming up with actual recipes for this segment was really hard. I don’t have these written down and certainly don’t have any measurements. Reluctantly (and after much procrastination), I forced myself to concentrate on how much of each ingredient I use. I think I came pretty close.
Oh, I guess I have another confession. I am awful, and I mean awful at presentation. All the pictures (or at least most of them) will not be mine, but will be extremely close to what each dish is supposed to look like. They just wouldn’t be that pretty if I were to post mine.
1/3 cup finely diced onions
3 cloves garlic, minced
2 T dried dill
1 T dijon, salt
1/2 t white pepper
1/3 cup breadcrumbs
1.5 t Tabasco sauce
2 T olive oil
1/4 cup tartar sauce (store-bought or homemade)
2 T lime juice
Mix all the ingredients for the burger well. Shape into patties carefully, as the mixture will be a bit fragile and can easily break apart. Optional: Refrigerate for 20-30 minutes to make the patties hold together better. Still, be careful when handling and turning the patties.
I prefer to grill the patties. Sear it at a high temperature (to lock in all the juicy goodness) and then cook it slow and low (low temperature) until it’s completely cooked.
Or, if using a non-stick skillet, coat it with cooking spray. Fry over medium heat, uncovered about 5 minutes per side, or until cooked through (golden brown).
Meanwhile, mix all the ingredients for the sauce in a bowl. Chill until the patties are done.
Serve on buns (with our sauce) on a bed of butter lettuce tomato slices, and onions (preferably grilled), if desired.