JUICY ROAST BEEF PO’BOYS2 ½-3 lb. beef chuck roastGarlic cloves, thinly slicedKosher salt/black pepperVegetable oil1…
Tangy Tuna Burger
| Tangy Tuna Burger | Print |
Recipe By: Alice Morrow
Tangy Tuna Burger
Ingredients
- 2 cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 3 T. rice vinegar
- 1 T. sugar plus 1 t.
- Kosher salt and black pepper
- 1 T. finely grated fresh ginger
- 1 t. minced garlic
- 1 serrano chile, seeded and minced
- 2 T. Asian fish sauce
- 2 T. finely chopped cilantro or parsley
- 1 T. finely chopped fresh basil
- 1 ½ lbs. sushi-quality tuna
- 2 T. vegetable oil
- 2 t. Asian sesame oil
- 4 burger buns
- Spicy mayo or mustard
Instructions
- In bowl, toss together cucumbers, onion, vinegar, 1 T. sugar and 1 t. salt. Season with additional salt and pepper to taste. Let stand for 1 hour at room temperature.
- In a bowl, with the back of a spoon, mash ginger and garlic, chile and remaining 1 t. sugar to make a paste.
- Stir in fish sauce, cilantro and basil.
- On a clean cutting board, thinly slice tuna. Stack slices and cut into thin matchsticks.
- Then cut matchstick tuna into rough cubes and then into smaller cubes.
- Add tuna to ginger paste and stir to blend well.
- With moist hands, shape tuna mixture into 4 patties about 1” thick. Set on plate lined with plastic wrap and refrigerate for about 30 minutes.
- Light a grill. In bowl, combine vegetable and sesame oil. Lightly brush burgers and cut side of buns with oil.
- Grill burgers for 6 minutes, turning once, for medium rare. Move burgers away from heat and grill cut sides of buns until toasted.
- Drain cucumber salad. Spread the spicy mayo or mustard on cut sides of bun and set burgers on the bottoms.
- Top with cucumber salad. Cover with top bun and serve.
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