Photo: Yellowfin Tuna Burgers with Ginger-Mustard Glaze Recipe
The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
Ingredients
Ginger-Mustard Glaze:
- 1/3 cup teriyaki sauce
- 2 teaspoons minced ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon white wine vinegar
Tuna Burgers:
- 1 1/2 pounds yellowfin tuna, free of any skin or gristle
- 2 teaspoons minced garlic
- 3 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 4 fresh hamburger buns with seeds
- 1/4 cup Japanese pickled ginger, optional
Directions
Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
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By susan.hy_10967370
Campbell, CA, CA
on August 22, 2008
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This recipe was just the ticket for what to do with the yellow fin tonight. It was simple to make with most ingredients on hand. Great taste and low fat, too! We put ours on the barbecue grill and they held together beautifully! I think this is my new burger recipe for salmon, too. The raw fish holds together much better than when making a salmon cake where the salmon is already cooked. I confess I didn't have the ingredients to make the glaze, but the burger I will definitely make again and again! Using my meat grinder attachment on the mixer worked out really well, giving the fish the right texture, too.
By marczim_2453249
San Diego, CA
on March 17, 2008
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This recipe came together quickly because of the relatively few ingredients, and the taste was phenomenal. The glaze added a spicy, tangy flavor that paired well with the tuna. I might also consider making extra glaze to use with fries. I served it with a Thai slaw salad for a simple, healthy dinner. I don't have a meat grinder, and was surprised by how well the texture of the burgers turned out by simply fine-mincing the steaks. Thanks for the recipe!
By natewilson1573
Apopka, FL
on November 01, 2007
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Very good although the sauce is a little salty.
Read all 7 reviews