Yellowfin Tuna Burgers with Ginger-Mustard Glaze |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book[ may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022] Ingredients:
1/3 cup teriyaki sauce |
2 teaspoons minced ginger |
1/2 teaspoon minced garlic |
1 tablespoon honey |
1 tablespoon dijon mustard |
1/2 teaspoon white wine vinegar |
1 1/2 pounds yellowfin tuna, free of any skin or gristle |
2 teaspoons minced garlic |
3 tablespoons dijon mustard |
1/2 teaspoon cayenne |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup olive oil |
4 fresh hamburger buns with seeds |
1/4 cup japanese pickled ginger, optional |
Directions:
1. Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
2. Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
3. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
4. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
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