Tuna And Ginger Burgers

Tunan And Ginger Burgers is an American main course. This recipe makes 4 servings with 346 calories, 27g of protein, and 15g of fat each. For $1.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 20 would say it hit the spot. It is brought to you by self.com. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up black pepper, ginger, tuna, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is super. If you like this recipe, you might also like recipes such as Tuna Burgers with Carrot-Ginger Sauce, Tuna Burgers With Ginger-mustard Mayonnaise, and Fresh Tuna Burgers With Ginger & Cilantro.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine mustard, wasabi and 1 tsp water in a bowl. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.] Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.Combine mustard, wasabi and 1 tsp water in a bowl. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.] Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.

 

Step by step:

1. Combine mustard, wasabi and 1 tsp water in a bowl.

2. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.

3. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.

4. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.]

5. Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.

6. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.

7. Combine mustard, wasabi and 1 tsp water in a bowl.

8. Combine mustard mixture, ginger, garlic, 1 1/2 tbsp peanut oil, salt and pepper in a food processor; pulse until pastelike; set aside wasabi mayo.

9. Add tuna and pulse until just combined. Form tuna mixture into 4 patties and refrigerate at least 1 hour and up to 24 hours.

10. Heat olive oil in a skillet over medium-high heat. Saut shallots until soft and lightly brown, 10 minutes; set aside. [You can also refrigerate the shallots for up to 24 hours and warm them up right before serving.]

11. Heat grill to high or set grill pan over high heat. Rub burgers with 1 tbsp peanut oil; grill to desired doneness, 2 to 3 minutes per side for medium-rare. Grill buns until lightly toasted.

12. Spread wasabi mayo on bottom half of each bun, top with 1/4 sauted shallots, garnish with arugula, if desired, and finish with burger and top half of bun.

Nutrition Information:

covered percent of daily need