Makes 4 burgers
Sally’s Notes: It was Shelly, a student at the Lincoln Culinary Institute who suggested we flip the buns. The two of us alto are toying with the idea of adding some soy sauce or worcestershire sauce to the burger meat.
MY WINNING BURGER FROM LAST YEAR!
Asian Tuna Mini Burgers*
Makes 8 mini burgers (or 4 regular size if you prefer)
Sally and Chef Emman of Lincoln Culinary Institute
1 ½ pounds sushi grade fresh tuna
2 to 4 cloves garlic chopped or minced
3 TBS soy sauce
1 to 2 TBS hot sauce
2 to 3 TBS pickled ginger, minced (or try fresh grated)
8 small burger buns
Bib lettuce, red onion and tomato slices for garnish
Preheat a non stick griddle or grill pan to high.
Cut tuna in to chunks and grind in food processor, don’t over grind! It should have the texture of ground turkey. Or you can ask them to grind it at the fish counter. Combine tuna, garlic, soy sauce, hot sauce and ginger in a large bowl and mix with your hands. Don’t over mix! Divide into 8 burgers, making sure they are a little wider than the buns and put a thumb indentation on one side of the burger, right in the center.
Meanwhile combine mayonnaise, wasabi paste (to taste) and a squeeze of lemon juice in a separate bowl.
Butter the buns on the inside, top and bottom. Place buns on the hot grill for just 30 seconds then remove and set aside.
Salt and pepper tuna patties on both sides. Place tuna patties on the grill for about 3 minutes each side for rare burgers.
Spread the mayonnaise mixture on the top half of the buns. Place the lettuce on the bottom half then tomato then onion then put the tuna on top of that. Put the top bun on , spear with a toothpick and serve enjoy!
* Herbed Butter: Room temperature unsalted butter combined with fresh chopped herbs of your choice. For this cilantro and parsley are great.
Sally’s Notes: It’s important to adjust seasonings and spices to your taste. Hate ginger, skip it! I probably go heavy on the garlic. Also experiment. Next time I make these I’m going to skip the lettuce and put thinly sliced cucumber on instead. Also don’t overdo with the red onion.
Thanks to Chef Emman for all his input!