Ahi Tuna Burgers

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!
Ahi Tuna Burgers are a healthy, unique twist on your typical summer hamburger. Feel free to use frozen tuna steaks to make it a little more budget-friendly!

Ahi Tuna Burgers
 
Prep time
Cook time
Total time
 
Ahi Tuna Burgers are a healthy, unique twist on your typical summer hamburger. Feel free to use frozen tuna steaks to make it a little more budget-friendly!
Serves: 4 burgers
Ingredients
  • • 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
Instructions
  1. 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.
  2. 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.
  3. Pour the remaining 1 cup of panko on a plate. Remove the tuna patties from the fridge and coat with panko on each side.
  4. 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.
  5. 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

Comments

  1. says

    This recipe has been chosen to be part of our Burgers, Sliders, and Dogs Recipe Roundup – we hope you will help us spread the word by sharing, pinning, and tweeting! All links go directly to your recipes and we hope you get lots of traffic! Kelli and Holli at Yum Goggle

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: