Italian Tuna-Melt Burgers |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 4 |
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From Everyday with Rachael Ray. Ingredients:
4 slices crusty bread, cut from a wide round loaf (1-inch thick slices) |
extra virgin olive oil |
1 garlic clove, peeled and smashed |
3 (8 ounce) tuna steaks, cut into large chunks |
3 sprigs fresh rosemary, leaves stripped and finely chopped (a couple of tablespoons) |
1 tablespoon mccormick's montreal brand steak seasoning |
1 navel orange (2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise) |
1 teaspoon worcestershire sauce |
2 teaspoons aged balsamic vinegar |
4 slices red onions (thick slicees) |
8 slices fontina cheese (thin slices) |
2 cups shredded radicchio or 2 cups arugula or 2 cups baby spinach |
salt |
pepper |
Directions:
1. Preheat a grill pan or grill to medium-high heat.
2. Drizzle the bread with olive oil; grill bread until toasted (1-2 minutes on each side); rub the garlic all over the bread.
3. Add the tuna to the container of a food processor; pulse until tuna is ground.
4. Transfer tuna to a bowl; add in the rosemary, steak seasoning, orange zest, Worcestershire sauce, vinegar, and a liberal drizzle of extra-virgin olive oil; mix to combine.
5. Brush the onion slices with olive oil and grill them 3-4 minutes on each side or until tender.
6. While the onions are cooking, get the burgers ready to go on the grill by forming 4 large patties.
7. Grill the patties with the lid down for 2 minutes on each side for rare and up to 5 minutes on each side for well-done.
8. A minute before taking the burgers off the grill, top with an onion slice and two slices of cheese.
9. Place the grilled bread on a platter; top with the orange slices, radicchio, and burgers.
10. Season with salt and pepper; enjoy.
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