Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 4 |
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First prize winner, 1995; Build a Better Burger Contest. Vincent Grosse, Marietta, Georgia. Ingredients:
1/2 cup low-fat mayonnaise |
1 teaspoon finely grated lemon zest |
6 large fresh basil leaves, finely chopped |
2 teaspoons capers in brine, rinsed and drained |
1 lb fresh tuna steak, trimmed and ground |
1/4 large red bell pepper, finely chopped |
1 whole green onion, finely chopped |
2 tablespoons chardonnay wine |
1 tablespoon horseradish mustard |
1 tablespoon olive oil, plus |
1 teaspoon olive oil |
1/2 teaspoon seasoning salt |
1/3-1/2 cup dried plain breadcrumbs |
4 hamburger buns with sesame seeds, split |
4 slices mozzarella cheese or 4 slices provolone cheese |
2 (6 ounce) jars marinated artichoke hearts, drained well on paper towels and cut into small pieces |
mixed baby greens |
Directions:
1. Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend.
2. Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
3. Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.
4. Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.
5. Divide mixture into 4 equal portions; form portions into patties to fit the buns.
6. When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare.
7. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
8. During last minute of cooking, place 1 slice of cheese on each patty to melt.
9. To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.
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