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Tuna Burgers with a Wasabi Kick

Updated February 23, 2016
(1 Votes)

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With my first taste of the fabulous tuna burger served at Danny Meyer’s Union Square Cafe in New York City, I became infatuated with the flavor. I’ve tried many combinations of tuna burgers, but I always go back to Asian flavoring ingredients. Wasabi is a wonderful side note to the tuna. Be careful not to overprocess the tuna; it should still be chunky, not a smooth paste. These tuna burgers are best served rare to medium-rare to appreciate the full flavor of the seasoning and the fish.

Serves6

Cooking Methodgrilling

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Equipmentgrill

Mealdinner, lunch

Taste and Texturechewy, spiced

Type of Dishhamburger, sandwich

Ingredients

  • 2 teaspoons water
  • 2 teaspoons wasabi powder (look for this in the Asian section of most supermarkets)
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 3 tuna steaks, about 1½ pounds total
  • 1 large egg white, lightly beaten
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds, toasted in a dry skillet over medium heat until light brown
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt-free Greek seasoning, like Cavenders®
  • 6 brioche rolls or hamburger buns
  • Pickled ginger

Instructions

In a small bowl, mix the water and wasabi powder together to form a paste. Stir in the sour cream, mustard, and sugar.

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.

3, Meanwhile, cut the tuna into large chunks, place in a food processor, and pulse just until coarsely ground. Transfer to a large bowl and stir in the egg white, soy sauce, and sesame seeds. With moistened hands, form the mixture into 6 patties, about 1 inch thick. Brush both sides of each burger with the oil and sprinkle the Greek seasoning equally over the burgers.

Place the burgers on the grill and cook for 2 to 3 minutes per side or to your desired degree of doneness.

Serve on brioche rolls or buns with the wasabi sauce and pickled ginger.

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