Name: Yellowfin Tuna Burgers with Ginger-Mustard Glaze
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/3 cup teriyaki sauce; 2 teaspoons minced ginger; 1/2 teaspoon minced garlic; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/2 teaspoon white wine vinegar; 1 1/2 pounds yellowfin tuna, free of any skin or gristle; 2 teaspoons minced garlic; 3 tablespoons Dijon mustard; 1/2 teaspoon cayenne; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup olive oil; 4 fresh hamburger buns with seeds; 1/4 cup Japanese pickled ginger, optional

Directions

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.

Yellowfin Tuna Burgers with Ginger-Mustard Glaze

Ingredients

Ginger-Mustard Glaze:

Tuna Burgers:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages