Tuna Burgers with Carrot-Ginger Sauce (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Ingredients:
1 small carrot, roughly chopped |
1 1/2 -inch piece ginger, peeled |
2 tablespoons rice wine vinegar |
1 tablespoon toasted sesame oil |
1 tablespoon low-sodium soy sauce |
pinch of sugar |
kosher salt and freshly ground pepper |
1 pound sushi-grade tuna |
2 tablespoons plus 1 teaspoon extra-virgin olive oil |
2 tablespoons low-sodium soy sauce |
juice of 1/2 lime |
1/4 cup chopped fresh cilantro |
1 tablespoon grated fresh ginger |
kosher salt and freshly ground pepper |
1 cup spicy sprouts, for garnish |
4 whole-grain hamburger buns |
1/2 avocado, sliced |
Directions:
1. Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
2. Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
3. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
4. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
5. Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
6. Photograph by Con Poulos
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