Best Tuna Burgers With Carrot Ginger Sauce Recipes

THAI TUNA BURGERS

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• 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.

TUNA BURGERS

Steps:

• Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
• Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
• In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
• Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.

TUNA BURGERS

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

SESAME-CRUSTED TUNA WITH CARROT-GINGER SAUCE

Steps:

• In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
• Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
• Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in 2 batches).
• Serve fish topped with sauce and sprinkled with reserved scallion greens.

CRUNCHY TUNA BURGER

Steps:

• Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs.
• In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side.
• Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips.

TUNA BURGER WITH TOFU GINGER SESAME SAUCE

Steps:

• Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill.
• For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, chile, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts.

SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE

Steps:

• Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
• Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
• Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.

TUNA BURGERS WITH GINGER AND SOY

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

GRILLED TUNA BURGER WITH GINGER MAYONNAISE

Steps:

• Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source. Brush each steak lightly with soy sauce and sprinkle with pepper. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
• Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done. Toast buns if you like.
• Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.