Clay's Kitchen : Burger Recipes

Burger Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Annie Wayte's Avocado-Tuna Burgers

Recipe from: Annie Wayte, author of Keep It Seasonal and the executive chef at four restaurants in New York and London.
Servings: 4

I've been making these burgers for so long, I don't even remember how I came up with the idea. All I know is, they're favorites in my restaurants on both sides of the Atlantic, though this is hardly a typical English dish. It's satisfying as any hamburger — But because it's made of tuna, it's healthy and, of course, you wouldn't use ketchup on it. Instead, I serve it with this relish. Tuna and avocado are a great combination, and with the spicy seasonings, the taste is just adventurous enough.

For the burgers:
1 ½ pounds skinless tuna, diced into ¼ inch cubes
4 finely sliced scallions, white parts only
½ cup finely diced red onion
¼ teaspoon chopped hot chile pepper, such as jalapeño of Thai
1 teaspoon minced garlic
1 cup coarsely chopped fresh cilantro
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
2 tablespoons lime juice
generous pinch sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil, for cooking

For the avocado relish:
2 ripe avocados, peeled and diced into small cubes
2 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoon chopped hot chile pepper
½ teaspoon minced garlic
1 tablespoon coarsely chopped fresh cilantro
⅓ cup finely diced red onion
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt, or more, to taste

For the finishes:
4 hamburger buns, or brioche buns or English muffins
4 small handfuls arugula

Fill a large bowl halfway with ice; set a medium metal bowl on top; place tuna inside. Add burger ingredients; mix well. Line four 1 inch deep 3 ½ inch diameter ring molds or cookie cutters with plastic wrap, leaving extra hanging over the edges. Pack tuna into molds with a spoon (use back to compress); cover with excess plastic. Remove molds. Refrigerate for 1 to 2 hours.

Heat oil in a sauté pan over medium heat. Place unwrapped burgers in pan and cook about 2 minutes per side until medium-rare. Set aside.

Prepare relish: Place ingredients in a medium mixing bowl; stir to blend, and add more seasoning as desired.

Heat broiler. Cut buns in half; toast all sides under the broiler. Arrange arugual on bottom half of each bun. Place burgers on top, and garnish with relish. Set top halves in place, and serve immediately.


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