Tuna Burgers with a Wasabi Kick
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturechewy, spiced
Type of Dishhamburger, sandwich
- 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
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.
2007 Fred Thompson