Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish

Total Time:
1 hr 56 min
Prep:
20 min
Inactive:
1 hr
Cook:
36 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 3 cups pineapple juice
  • 1/2 cup white wine vinegar
  • 1 tablespoon fresh ginger, finely chopped
  • 3 tablespoons soy sauce
  • 1/4 cup light brown sugar, firmly packed
  • 2 tablespoons Dijon mustard
  • 3 tablespoons lime juice
  • 1 teaspoon freshly ground white pepper
  • 2 pounds fresh tuna steaks, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chipotle pepper puree
  • 1 tablespoon honey
  • 2 tablespoons canola oil
  • 2 green onions, thinly sliced
  • Salt and freshly ground pepper
  • 8 rolls
  • Watercress
  • Green Chile-Pickle Relish, recipe follows
  • Green-Chile Pickle Relish:
  • 3 poblano chiles, grilled, peeled, seeded and finely diced
  • 3 dill pickles, finely diced
  • 1/4 cup finely chopped red onion
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 3 tablespoons finely chopped cilantro leaves
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
Directions

Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.

Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.

Green-Chile Pickle Relish:

Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.


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    This recipe is featured in:

    Burgers and Hot Dogs