Tuna And Ginger Burgers
Tunan And Ginger Burgers is an American main course. This recipe makes 4 servings with 346 calories, 27g of protein, and 15g of fat each. For $1.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 20 would say it hit the spot. It is brought to you by self.com. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up black pepper, ginger, tuna, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is super. If you like this recipe, you might also like recipes such as Tuna Burgers with Carrot-Ginger Sauce, Tuna Burgers With Ginger-mustard Mayonnaise, and Fresh Tuna Burgers With Ginger & Cilantro.
Servings: 4
Ingredients:
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse sea salt
2 teaspoons Dijon mustard
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
4 sprouted-grain (or whole-wheat) hamburger buns
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons peanut oil, plus 1 tbsp more for cooking
3 shallots, thinly sliced
1 lb tuna, cut into 1-inch pieces
1 teaspoon wasabi powder
Equipment:
bowl
food processor
frying pan
grill pan
grill
Cooking instruction summary:
Combine mustard, wasabi and 1 tsp water in a bowl. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.] Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.Combine mustard, wasabi and 1 tsp water in a bowl. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.] Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.
Step by step:
1. Combine mustard, wasabi and 1 tsp water in a bowl.
2. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.
3. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.
4. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.]
5. Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.
6. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.
7. Combine mustard, wasabi and 1 tsp water in a bowl.
8. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.
9. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.
10. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.]
11. Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.
12. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.
Nutrition Information:
covered percent of daily need
