Hey friends! I hope you all had a great 4th of July weekend. I was kind of sick throughout the weekend so I didn’t get to do as much work for SLK as I had hoped. But I did have some delicious lunch and wine at Montaluce Winery in Dahlonega on Friday. If any of you ever have the chance, I would seriously encourage you to check it out – it’s like a super pretty bit of Italian countryside plopped in north Georgia, complete with villas and street names in Italian. And no, it’s not tacky like Helen.
These Ahi Tuna Burgers are a lighter take on the stereotypical summer hamburger. Diced medium-rare tuna, red bell peppers, celery, and panko breadcrumbs form an elegant, asian-inspired tuna burger. Also, please don’t be turned off by the idea of using expensive ahi tuna in a burger – I used frozen ahi tuna steaks from Trader Joe’s that weren’t too pricey. I cooked the burgers for only 3 minutes on the first side and 2 minutes on the second to make them medium-rare, but you could increase or decrease the cook time based on your personal preference. And this was the first time I’ve ever toasted my hamburger buns with a bit of butter. I absolutely loved the crisp, buttery bread and would strongly encourage you to try it out!
- • 20 oz ahi tuna steak, finely diced
- • 6 tablespoons celery, finely diced
- • 6 tablespoons red bell pepper, finely diced
- • 4 tablespoons cilantro, minced
- • 2 garlic cloves, minced
- • 2 large eggs, beaten
- • 2 cups panko bread crumbs
- • 4 teaspoons fresh lemon juice
- • 4 whole wheat hamburger buns, split
- • 2 tablespoons unsalted butter, melted
- • 4 tablespoons olive oil
- • Topping ideas: lettuce, tomato, avocado, mayonnaise, pickles, or asian slaw
- In large bowl, combine the tuna, celery, bell pepper, cilantro, garlic, eggs, 1 cup of the panko, lemon juice, and a few grinds of salt and pepper. Toss the mixture gently with your hands until combined. Shape the tuna mixture into 4 1-inch high patties and refrigerate for 20 minutes to let them firm up.
- Meanwhile, preheat the broiler. Brush the tops of the buns with the melted butter. Place the buns under the broiler and toast until golden brown, about 1 minute.
- Pour the remaining 1 cup of panko on a plate. Remove the tuna patties from the fridge and coat with panko on each side.
- Heat a 12-inch skit over medium heat and add 2 tablespoon of the oil. When the oil is hot, add 2 patties to the pan and fry until crispy and brown on the first side, about 4 minutes. Flip the burgers and cook until brown on the second side, about 3 minutes. If you want your burger a little more rare, cook for only 3 minutes on the first side and 2 minutes on the second side. Place the remaining 2 tablespoons of oil in the pan and repeat with the other 2 patties.
- Serve burgers on the toasted buns. Top with a combination of lettuce, tomato, avocado, mayonnaise, pickles, or asian slaw - whatever strikes your inspiration.
Adapted from One Pan, Two Plates by Carla Snyder