Yellowfin Tuna Burgers with Ginger-Mustard Glaze
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]
- 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
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.)
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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