Yellowfin Tuna Burgers With Ginger-Mustard Glaze

Yellowfin Tuna Burgers With Ginger-Mustard Glaze
Yellowfin Tuna Burgers With Ginger-Mustard Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • GINGER-MUSTARD GLAZE:

  • 1/3

    cup teriyaki sauce

  • 2

    teaspoons minced ginger

  • 1/2

    teaspoon minced garlic

  • 1

    tablespoon honey

  • 1

    tablespoon Dijon mustard

  • 1/2

    teaspoon white wine vinegar

  • TUNA BURGERS:

  • 1 1/2

    pounds yellowfin tuna free of any

  • skin or gristle

  • 2

    teaspoons minced garlic

  • 3

    tablespoons Dijon mustard

  • 1/2

    teaspoon cayenne

  • 1

    teaspoon kosher salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/4

    cup olive oil

  • 4

    fresh hamburger buns with seeds

  • 1/4

    cup Japanese pickled ginger (optional) (available in Japanese specialty shops)

Directions

Combine all the ginger-mustard 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. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator. 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. This recipe yields 4 servings.

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