YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE
The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
- Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
- Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
- Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
TUNA BURGERS
My family members were so accustomed to typical beef burgers that they were hesitant to try these when I first made them. Any skepticism disappeared after just one bite. -Kim Stoller, Smithville, Ohio
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.
Nutrition Facts : Calories 417 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
TASTY TUNA BURGERS
These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!
Provided by MARBALET
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
- Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
- Serve on buns with tomato slices and lettuce leaves, if desired.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 36.6 g, Cholesterol 61.3 mg, Fat 15.6 g, Fiber 3 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 779 mg, Sugar 3.3 g
TUNA BURGERS WITH PINEAPPLE GLAZE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 11
Steps:
- To prepare the glaze:
- Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup and cook an additional 5 minutes. Remove from the heat and add the lime juice, and white pepper.
- To prepare the burgers:
- Shape the ground tuna firmly into 4 round uniform patties about 1 1/2inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers, basting often with the glaze until cooked to desired doneness
TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
- Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
- Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.
TUNA BURGERS WITH GINGER AND SOY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a nonstick griddle or a grill pan to high heat.
- Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
- Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
- In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
- Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.
TANGY TUNA BURGERS
This recipe turns burgers into something special, perfect for impressing friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
- Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.
Nutrition Facts : Calories 97 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 12 grams protein, Sodium 0.74 milligram of sodium
TUNA OR SALMON BURGERS
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h20m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
- Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.
TUNA BURGER WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
- Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
- Meanwhile, to make the relish, preheat the oven to 375 degrees F.
- Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
- Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
- Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
- To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
- Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.
TERIYAKI GLAZED TUNA BURGERS
Steps:
- Preheat oven to 400 degrees. For Glaze: Combine all ingredients in a small sauce pan and put on high. Reduce by 1/2. Place tuna into food processor and pulse until ground into small pieces. Fold in all other ingredients. Form into four equal burgers and place on sheet pan equal distance apart. Place in oven for 10 minutes. Get Rolls, lettuce, tomato, and onion ready on platter. After the burgers have cooked for 10 minutes take them out of the oven and brush each burger with the glaze and carefully flip them over. Cook for an additional 7 minutes and take burgers out again and glaze them. Cook for additional 3 minutes and take burgers out of oven. Glaze burgers one additional time and let them rest for 5 minutes. Eat and enjoy. You may cook them less or more depending on how rare you enjoy them.
THIRTY-MINUTE BAKED TUNA BURGERS
This is a dish my parents used to be able to make in a half hour when we were children. I added a few additions to make it a little more exciting and fairly low in fat. Serve on hamburger buns with traditional hamburger condiments if desired.
Provided by Jonathan Johnson
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet.
- Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 12.2 g, Cholesterol 65.4 mg, Fat 2.5 g, Fiber 1.2 g, Protein 19.9 g, SaturatedFat 0.7 g, Sodium 536.6 mg, Sugar 2.1 g
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