Hawaiian Tuna Burgers
with Maui Wowee Salsa
2000 Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest
by Jamie Miller
Makes 6 servings
2 cups chopped Maui onion (or other sweet onion)
1/2 cup minced scallions
1/4 cup pickled ginger, chopped
1/4 cup cilantro, chopped
2 tablespoons Asian sesame oil
1-1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 pounds boneless, skinless yellowfin tuna, finely chopped
1/2 cup Panko
1egg, lightly beaten
1/4 cup Dijon mustard
2 tablespoons minced garlic
2 tablespoons honey
1-1/2 tablespoons Asian sesame oil
2 teaspoons kosher salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
6 sesame buns, split
1/2 cup purchased Teriyaki sauce
Preheat grill to medium hot flame.
Combine onion and next 6 ingredients in small bowl. Mix well and set aside to allow flavors to blend.
Combine tuna and next 9 ingredients in large bowl and mix well. Shape into 6 thick patties. Brush grill with vegetable oil and cook tuna burgers over direct heat until barely cooked throughout, about 4 minutes per side, or to desired degree of doneness.
During last 2 minutes of grilling, place buns, cut sides down, on outside of grill to toast lightly. Brush both halves of buns lightly with Teriyaki sauce. Place a tuna burger on the bottom half of each bun, top with salsa and top of bun. Serve with Sutter Home Gewürztraminer or Chenin Blanc.
Past Winning Recipes
Kate's Global Kitchen for May 2003:
5/02/03 Spicing Up Cinco de Mayo
5/09/03 For Mom, a Bouquet of Vanilla
5/16/03 An Army Moves on Its Stomach
5/23/03 Burger Building—for Fun or Profit
5/30/03 Mint, Mint, and More Mint
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created May 2003