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:

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coarse sea salt

2 teaspoons Dijon mustard

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

4 sprouted-grain (or whole-wheat) hamburger buns

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons peanut oil, plus 1 tbsp more for cooking

3 shallots, thinly sliced

1 lb tuna, cut into 1-inch pieces

1 teaspoon wasabi powder

Equipment:

bowl

food processor

frying pan

grill pan

grill

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:

Quickview
345k Calories
27g Protein
15g Total Fat
26g Carbs
31% Health Score
Limit These
Calories
345k
17%

Fat
15g
23%

  Saturated Fat
2g
16%

Carbohydrates
26g
9%

  Sugar
4g
5%

Cholesterol
40mg
14%

Sodium
817mg
36%

Get Enough Of These
Protein
27g
54%

Selenium
91µg
130%

Vitamin B3
13mg
68%

Vitamin B12
2µg
50%

Vitamin B6
0.49mg
24%

Vitamin B1
0.33mg
22%

Phosphorus
221mg
22%

Iron
3mg
21%

Manganese
0.4mg
20%

Vitamin E
2mg
15%

Folate
59µg
15%

Vitamin B2
0.19mg
11%

Magnesium
43mg
11%

Calcium
107mg
11%

Potassium
343mg
10%

Vitamin D
1µg
9%

Zinc
1mg
9%

Copper
0.14mg
7%

Fiber
1g
7%

Vitamin K
6µg
6%

Vitamin C
2mg
4%

Vitamin B5
0.25mg
2%

Vitamin A
69IU
1%

covered percent of daily need
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Food Trivia

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Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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