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. The 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.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Countdown is one week until many of the countries top chefs will flip thousands of burgers at the NYCWFF 7th annual Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray. We will soon know who will win honors with best burger this year. Join me & Martin Famous on Facebook, Twitter and Instagram next Friday, October 17th after 3PM EST for live messaging and pictures from NYCWFF. Plus, the release of my all new "secret burger" for Burger Bash this year. My first secret ingredient is well known by many, Martins Potato Rolls.

One more hint, several ingredients in my "secret burger" recipe for this years Burger Bash was started months ago...Care to guess?

image Alex Goetzfried © Hirsch Media George's "secret burger recipe" for 7th Annual Burger Bash Until then, enjoy one of my past winning burgers. The judges and the three thousand guests did, and you will too!

A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan

The George Burger, a winning burger

The George Burger

Recipe By Chef George Hirsch | chefgeorgehirsch.com

Makes 8, ¼ pound burgers

1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio

½ pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Martins Potato Rolls, caramelized onion, arugula, Parmesan flakes

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once.

Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan.

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger

2 cups good quality ketchup, (not high fructose)

2 Red peppers, split deseeded grilled and charred

Cloves from 1 head Caramelized garlic

¼ cup Virgin olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.

Chef George’s Caramelized Onions

Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.