Mediterranean Tuna Burgers With Lemon Basil Mayonnaise Recipes

Steps:

• For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
• Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
• Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.
• Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.
• For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
• Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.
• Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.

Steps:

• Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend.
• Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
• Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.
• Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.
• Divide mixture into 4 equal portions; form portions into patties to fit the buns.
• When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• During last minute of cooking, place 1 slice of cheese on each patty to melt.
• To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.

Steps:

• Sautee garlic in pan until brown.
• Combine garlic, lemon juice and mayonnaise.
• Combine tuna, scallions, bell pepper and eggs in a bowl.
• Separate tuna mixture into 8 patties.
• Grill patties.
• Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
• Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.

Steps:

• In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
• In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
• Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
• Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
• Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
• Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.