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.
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
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