Makes 4 burgers
1/2 cup lowfat mayonnaise
1 teaspoon finely grated lemon zest
6 large fresh basil leaves, finely chopped
2 teaspoons brine-packed capers, rinsed and drained
1 pound fresh tuna steaks, trimmed and ground
1/4 large red bell pepper, finely chopped
1 whole green onion, finely chopped
2 tablespoons Chardonnay
1 tablespoon horseradish mustard
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon seasoned salt
1/3 to 1/2 cup unseasoned dried Italian bread crumbs
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
4 slices mozzarella or provolone cheese
2 (6-ounce) jars marinated artichoke hearts,
drained well on paper towels and cut into small pieces
Mixed baby greens
To make the mayonnaise, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for at least 1 hour before using to allow the flavors to blend.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl. Handling the tuna as little as possible to avoid compacting it, mix well, adding just enough bread crumbs to hold the mixture together. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place 1 slice of the cheese on each patty to melt.
To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty. Add the bun tops and serve.
Build a Better Burger
Celebrating Sutter Home's Annual Search for America's Best Burgers
by James McNair
Ten Speed Press
$17.95; Paperback, 208 pages
Recipe reprinted by permission.
This page created September 2005
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