Crowd Pleasers Dank Dinner

Ahi Tuna Burgers

24th March 2015

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My bff My mom and I love to go out for dinner and drinks, and one of our favorite local spots is the Los Altos Bar & Grill. The menu is always changing, but why they took the tuna burger off the menu is something I will never get over. Sometimes I go to sleep at night thinking about this beautifully buttery, saliva-inducing seafood creation and my lip quivers as a single tear runs down my cheek. I’m exaggerating slightly, but the point is: I crave this seared, hearty beast of a burger and decided it’s time to take matters into my own hands.

IMG_0943I got a gorgeous, pink ahi steak from Whole Foods and chopped that sucker up Dexter-style into little cubes (you can use a food processor but I prefer a chunkier texture). I used Asian spices, but didn’t add too much “fluff” to the ahi patty – I really want that seafood flavor to stand out.

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The brioche bun is what pulls this baby together – the richness cuts through the tangy spice of the wasabi mayo and the vinegary cabbage slaw. The avocado doubles as a glue that holds all the ingredients together, and… avocado. I mean it’s avocado so… I put that sh*t on everything.

Eat up!!

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Prep Time | Cook Time | Total Time

30 mins   |  5 minutes  |   35 mins

Makes 4 burgers

INGREDIENTS

  • ½ lb ahi tuna
  • 2 green onions
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 3 tablespoons diced red onion
  • 1 egg
  • ¼ cup panko bread crumbs
  • 1 ripe tomato
  • 4 leaves butter lettuce
  • 1 avocado
  • 1 large carrot, shredded
  • ½ small red cabbage, shredded
  • ¼ cup chopped cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons black sesame seeds
  • ½ cup mayonnaise
  • 1 teaspoon lemon juice
  • 3 tablespoons wasabi (reduce for less intensity)
  • salt & pepper

METHOD

Chop tuna steak into ¼-inch cubes (alternatively, throw in food processor and pulse until roughly chopped). Add green onion, soy, sesame oil, red onion, egg, and panko and mix. Form 4 patties and individually wrap in saran wrap to hold shape. Allow to sit in refrigerator for at least 20 minutes to firm up.

Meanwhile, shred cabbage, carrots, and cilantro and mix with vinegar, sesame seeds, and olive oil. Add a sprinkle of salt and pepper to taste.

Mix together wasabi and mayo and add a squeeze of lemon juice. The longer you allow this to sit, the stronger the flavor will be.

I used a Panini press set on the highest temperature setting to sear these. You can also use a grill or a very hot pan. When the burgers set up (they should feel relatively sturdy but still soft) place in Panini press and close. For a medium-rare burger, do not cook longer than 1 ½ minutes. To cook on the stove, add 2 tablespoon2 of olive oil to a flat frying pan on HIGH heat and press patties down as they cook for 1 minute on each side.

Cut buns in half and butter the flat, cut sides. Place butter side-down in hot pan until toasted (~1 minute). Slather top of bun with wasabi mayo and add sliced avocado. Assemble burgers with tuna patties, tomato, butter lettuce, and slaw.

Serve with oven fries or cucumber salad. Enjoy!

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