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This is Blane Purpera's recipe for 2 tuna burgers.
2 tuna steaks
1/4 cup lite soy sauce
1 tsp wasabi paste
1 tsp ground ginger (or 1 tbsp fresh grated)
cajun seasoning to taste
1 tbsp mayo
2 tbsp breadcrumbs
Garnish with wasabi mayonnaise (1 tsp wasabi mixed with 2 tbs mayo)
Roughly chop tuna steaks. In a bowl, combine tuna and seasonings. To bind ingredients a little better, try adding mayo and breadcrumbs. This is optional, but helps hold the burgers together and is especially helpful if you want to cook them more than rare.
Patty out the burgers. Place in fridge for 30 minutes or freezer for 10 minutes to help congeal burgers. In the meantime, prep your grill. Heat to medium high heat and oil the grate well. When you're ready to put burgers on the grill, you can also spray them with nonstick spray or rub them with a little oil as an extra non-stick precaution.
For rare, cook 2 minutes per side. Add 2 more minutes per side for extra level of doneness. For medium, cook 5-6 minutes per side (depending on how thick you make your burgers). Toast buns on grill.
Spread buns with wasabi mayo and top burgers with avocado slices. Serve with sweet potato chips.