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Grilled Tuna Burgers

Anyone who loves a burger--with beef--will flip for this version using fresh tuna. This pescatarian burger is meaty and hearty but light and tasty making it the ideal alternative. Add pickled ginger to give it a super Asian twist or pickled red onions for a Mexican slant. 

Course Main Course
Cuisine American
Keyword burger, tuna
Servings 3 - 4
Author The Cowgirl Gourmet's better half created this recipe

Ingredients

  • 1 lb. yellowfin tuna chopped coarsely
  • 1/4 cup yellow onion finely chopped
  • 1/4 cup flat leaf parsley finely chopped
  • 3 shots your choice of bottled hot sauce Tabasco or Sriracha, optional
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon white pepper or black pepper
  • 1/2  teaspoon fresh rosemary chopped
  • 1/2 teaspoon fresh thyme chopped
  • Juice of 1/2 a large lemon
  • 1/2 teaspoon squeeze of wasabi paste or a 1/2 teaspoon of wasabi powder
  • 1 teaspoon soy sauce
  • 2 cloves garlic finely diced
  • 1/2 teaspoon anchovy paste optional
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Coarsely chop the tuna.
  2. Add the rest of the ingredients and then add the olive oil over everything. Mix thoroughly with your hands or a large spoon and form into a 1/2-inch thick patty, or patties to your liking. Be sure to make patties that are thick enough, as you do not want thin burgers...they just won't work.
  3. Place patties on a plate, cover with wax paper or Saran wrap and refrigerate for at least one hour. However, overnight is best, as the flavors meld and they tend to really firm up making cooking them much easier.
  4. Oil the grill grate or spray with Pam and get the grill very hot. Put the patty on the spatula and carefully slide it onto the grill. DO NOT FLIP THE BURGERS until a crust has formed or they will fall apart.
  5. This will take approximately 5-6 minutes for each side. The burgers will not come out rare or medium-rare, but will be fully cooked, although still moist from all of the ingredients added above.
  6. As soon as the burgers come off the grill, squeeze a little lemon, sprinkle a little salt (preferably Maldon salt) and add fresh ground pepper. Place on a good quality, soft bun and serve with sliced red onion and wasabi mayo, which can be made by adding the wasabi paste or powder to a little mayo.