Join me + Tune-in/DVR CreateTV GHL Sat 4/13 8AM/8PM + Sun 4/14 2PM
Hamburger is the most popular food for the grill, followed by steak and chicken. Did you know — one out of every five times Americans fire-up the grill, it's to cook a hamburger? A burger does not have to be all beef. Solution, try a meaty tuna burger. It's delicious, lean and good for you too. Top of with wasabi dressing and you are off to a hot start for the weekend.
George's Tuna Burger
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 pounds fresh tuna, either yellowfin, blue, or ahi
2 egg whites
1 teaspoon chopped cilantro
1/4 teaspoon hot sauce
1 teaspoon Dijon mustard
1 marinade recipe
4 soft burger buns such as whole grain, brioche or potato bun
Toppings: boston lettuce, sliced cukes & tomatoes
For Asian Style Marinade
Makes 1 cup
2 fresh limes
1/4 cup olive oil
1 Tablespoon sesame oil
3 cloves garlic, chopped
1 Tablespoon soy sauce
2 Tablespoons ginger, chopped fine
1 teaspoon hot sauce
1 Tablespoon fresh Cilantro, chopped
Cut the zest from the limes. Place the limes on a cutting board and firmly roll them back and forth with the palm of your hand to loosen the juice. Cut the limes in half and squeeze out the juice. In a small bowl, combine the lime juice with the remaining ingredients and mix well.
Cut the tuna into 1-inch pieces and place them in the bowl of a food processor. Using an on-off motion, grind the tuna for 45 to 60 seconds, or until it is chopped but not pureed. Over processing the tuna will make it warm.
Transfer the tuna to a bowl, stir in the egg whites, and mix well. Add the cilantro, lime zest, hot sauce and mustard. Blend well. Shape the tuna mixture into four burgers. Place them in the marinade and refrigerate 2 to 3 hours.
Place the burgers on a preheated hot grill and cook them 3 to 4 minutes on each side, or until rare or medium rare. Over cooking the burgers will dry them out. Place the burgers on a bun and serve with wasabi dressing & toppings.