I finally did it and made GP’s tuna burgers. They were very easy to make and I loved them. You can really taste the ginger and fresh good quality tuna makes all the difference. The flavors mesh together so well! I absolutely loved the soy-sesame mayo, I thought it really made the burgers. I could quite honestly eat it with a spoon or at least dip fries in it!
I will say my hubby was not a huge fan- he might have even ordered a Philly Cheesesteak after this meal. He really feels that burgers should only be made with red meat. So GP did not impress him, but I thought they were light, healthy, delicious and I would definitely make them again (what does he know anyways?).
Notice my husband’s burger is the one with American Cheese, he couldn’t be happy with just the plain tuna. Such a typical man.
TUNA & GINGER BURGERS (from My Father’s Daughter)
1 TEASPOON WASABI POWDER
2 TEASPOONS DIJON MUSTARD
1 TEASPOON WATER
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1/2 TEASPOON COARSE SALT
1 TABLESPOON PEELED AND FINELY MINCED FRESH GINGER
1 TABLESPOON PEELED AND FINELY MINCED GARLIC
1 1/2 TABLESPOONS PEANUT OIL, PLUS MORE FOR COOKING
1 POUND HIGHEST QUALITY TUNA, CUT IN 1-INCH PIECES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
3 SHALLOTS PEELED AND THINLY SLICED
4 SPROUTED WHEAT OR WHOLE WHEAT BUNS
1/2 CUP SOY AND SEASAME MAYO
COMBINE THE WASABI, MUSTARD AND WATER IN A SMALL BOWL. SCRAPE IT INTO A FOOD PROCESSOR ALONG WITH PEPPER, SALT, GINGER, GARLIC, AND PEANUT OIL. PULSE IT ALL TOGETHER TO MAKE A FLAVORFUL PASTE. ADD THE TUNA AND PULSE JUST TO COMBINE- BE CAREFUL NOT TO OVER PROCESS. FORM THE MIXTURE INTO 4 BURGERS AND SET IN REFRIGERATE FOR AT LEAST AN HOUR (UP TO OVERNIGHT) TO LET THE FLAVORS REALLY SET IN.
MEANWHILE HEAT OLIVE OIL OVER MEDIUM HEAT IN A SKILLET. ADD THE SHALLOTS AND SAUTE ABOUT 10 MINUTES UNTIL THEY GET SOFT AND SWEET AND A LITTLE BROWN. RESERVE
PREHEAT YOUR GRILL OR GRILL PAN OVER HIGH HEAT.
RUB THE TUNA BURGERS WITH A LITTLE PEANUT OIL AND GRILL FOR 2-3 MINUTES A SIDE. GRILL THE BUNS ALONG WITH THE TUNA. SPREAD THE BUNS WITH MAYO, PILE ON SAUTEED SHALLOTS AND A BIT OF ARUGULA AND TUCK IN BURGERS.
SOY AND SESAME MAYO
1/2 CUP VEGANAISE
2 TABLESPOONS TOASTED SESAME OIL
WHISK ALL TOGETHER.