Recipe Tuna Burgers

Hemulen

Woof-woof
Joined
26 Aug 2020
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Location
Finland
Tuna Burgers
tun_b.jpg

Serves 6 | Cooking time 15-20 min

Ingredients
1 egg​
150 ml/0.6 cups sunflower oil​
1 tablespoon white wine vinegar​
1.5 tablespoons strong mustard​
1 teaspoon dried dill​
zest of 1 lemon​
juice of 0.5 lemon​
0.5 teaspoon chili flakes/dried chil(l)i​
0.5 teaspoon fenugreek​
0.5 teaspoon fennel seeds​
2 teaspoons maple syrup​
0.5 teaspoon salt (to taste)​
3 cloves of garlic​
1 medium-sized onion, chopped​
1 small tomato (or a big piece of beef tomato), diced​
300 g/0.66 lb/10.6 oz canned (yellowfin) tuna in water​
6 goat cheese rounds (thickness to taste)​
1-2 beef tomatoes​
6 soft/brioche burger buns (ready-made)​
6 cup-shaped pieces of iceberg lettuce​
tomato ketchup (to taste)​
a few spoonfuls of capers (optional)​

Instructions
1. Make a basic mayo by whisking a room temp egg with a hand/stick mixer and slowly adding the sunflower oil. Preferably use a narrow and high-edged bowl.​
2. Add the vinegar, mustard, dried dill, lemon zest and juice, chili flakes, fenugreek, fennel seeds, syrup, salt, garlic cloves, chopped onion and diced tomato and mix well.​
3. Set the grill resistor/element (of the oven) to 250°C/480 °F/gas mark 9.​
4. Add the tuna in the mayo mix and blend until smooth. Refrigerate the loose tuna mush/spread for five minutes to stiffen it lightly.​
5. Line a baking tray with heat-resistant parchment paper and place the goat cheese rounds on top. Make round foil collars or grill/toast the cheese bits in large muffin molds to prevent the pieces from spreading, (if necessary). Grill next to the grill resistor/element for 3-4 minutes until the cheese is brown from the surface but still firm(ish) inside.​
6. Toast the burger buns in a toaster or next to the cheese for awhile.​
7. Spread some ketchup on the lower half.​
8. Add a piece of lettuce as a bowl and spoon 4 tablespoons of tuna mix inside. Sprinkle a few capers on top (optional).​
9. Add the grilled goat cheese and a thick piece of sliced beef tomato and cover with the toasted cap.​

Forks and knives are recommended for eating these juicy/runny burgers.
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