This very tasty tuna burger is a great way to mix it up and do something a bit different than your standard burger. This recipe will surprise you in a number of ways…it’s very healthy and lean, full of flavor, and holds together even without egg or breadcrumbs. Since the patties need to chill at least an hour, best to save this one for a weekend. I should share that this recipe is adapted from an original by Michel Richard.
3/4 pounds high quality fresh tuna fillet (ideally sushi grade)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 Tbsp anchovy paste
1/4 cup minced basil
2 ½ teaspoons soy sauce
Salt and freshly ground black pepper
1/4 cup mayonnaise
1/2 tsp white wine vinegar
1 tsp chile garlic paste (sambal olek)
1/2 to 1 teaspoon grated fresh ginger (based on preference)
lettuce or greens of your choice, tossed with 1/2 Tbsp red wine vinegar and 1/2 Tbsp olive oil
2 slices of ripe tomato
unflavored potato chips
2 hamburger buns, split and toasted if desired
Chop the tuna into small dice (it should roughly resemble ground meat), and place in a bowl.
Add the garlic, olive oil, anchovy paste, basil, soy and salt & pepper. Form into 2 discs, about 1″ thick each. Place on top of a piece of waxed paper on a plate or baking sheet, cover with plastic wrap and refrigerate at least an hour (and up to 8 hours).
When you’re ready to cook, heat a tablespoon of olive or canola oil in a large skillet over medium high heat. Use a spatula to carefully transfer the patties from the plate or baking sheet to the pan. Cook for 1 1/2 minutes a side for rare in the center, or 3 minutes a side to cook through.
To assemble, spread a bit of the seasoned mayo on the bottom half of the bun, place the tuna burger on top, then top the patty with a slice of tomato and the lettuce. Place a few potato chips for crunch atop the lettuce. Spread more of the mayo on the top half of the bun, and place on top to complete your burger.