Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise. I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo instead of fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuns burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.
Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise. I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo instead of fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuns burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.
8 of our best burger recipes, and not all of them beef -- everything from the Classic Diner Burger to unique Shrimp Burgers with Roasted Garlic-Orange Aioli.
Brought to you by the spirited home cooks...
8 of our best burger recipes, and not all of them beef -- everything from the Classic Diner Burger to unique Shrimp Burgers with Roasted Garlic-Orange Aioli.
Brought to you by the spirited home cooks...
I have my own summer specialty. Portabello mushroom buns grilled and seasoned. Meat seasoned in olive oil, fresh rosemary, and dill topped off with pepper jack cheese, sliced korean squash with a side of kim chi radishes. It's weird but quite tasty (You will need a fork).
Vincent_Howarth: I have my own summer specialty. Portabello mushroom buns grilled
Summer burgers are all about the sweet pickled onions or other crunchy slaw-type cold salads. There's something oddly summery about mustard, as well. Then there are the obvious summer fruit toppings like grilled pineapple slices or mango salsa which go well with a peppery burger because they have that kind of turpentine flavor note going on.
Oh, and during the summer I like to grill little rounds of pizza dough on one side and use them as sandwich buns (crispy sides out, chewy sides in).
jsarets: Summer burgers are all about the sweet pickled onions or
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Oh, and during the summer I like to grill little rounds of pizza dough on one side and use them as sandwich buns (crispy sides out, chewy sides in).