My brother introduced me to Food and Wine magazine this past weekend because that is where he got his shrimp taco recipe from. I started to browse through their website, and became addicted pretty fast. I decided to give these burgers a try but use salmon instead. I used pretty much all the same ingredients, but added two things: bread crumbs and an egg. The salmon patties were not sticking well together when I tried to form them into burgers. So, I threw all the ingredients into a food processor with the egg and bread crumbs and that helped the burgers form better.
The pickles and onions gave the burger a nice crunch and I felt like I wasn’t eating anything fattening at all. The burger it’s self wasn’t really spicy either, and the lemon/ginger mayonnaise really complimented the burger and the onions. Just don’t put too much of it on, I did, and it was kind of a mess, but a good mess. It may seem like a lot of ingredients at first, but the only ingredients I had to pick up were the vegetables and buns, because I had everything else on hand. Mayonnaise, grated ginger, garlic, soy sauce, fish sauce etc…
Ingredients from Food and WinePrint
- 2 Kirby cucumbers, thinly sliced
- 1/4 medium red onion, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon plus
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, smashed
- 1 Thai or serrano chile, seeded and minced
- 2 tablespoons Asian fish sauce
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped basil
- 1 1/2 pounds sushi-quality tuna
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons Asian sesame oil
- 4 hamburger buns
- 2 tablespoons finely chopped dry-roasted peanuts
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. 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. Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 3 hours.
Serving size: 1 burger
myWW points: Blue Points: 6; Green Points: 6; Purple Points: 6
- Category: Dinner
- Method: Grill
- Cuisine: Thai
- Serving Size: 1 burger
Keywords: thai tuna burgers