Grilled Tuna Burgers With Homemade Rémoulade Recipes

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

GRILLED TUNA BURGER

Steps:

• Put tuna in a chilled bowl. Add chopped scallion, pickled ginger, soy sauce and pepper. Mix all of the ingredients lightly. Depending on the size burger, you want to divide the mixture into 2 or 4 patties and form your burgers. Heat your grill or skillet over medium flame. Place brioche slices on grill and toast. Remove slices and place patties on grillpan sear to your desired doneness. Rare to well.

GRILLED TUNA BURGERS WITH HOMEMADE RéMOULADE

Steps:

• For sauce:
• Whisk first 6 ingredients in bowl to blend. Using fine grater, grate in egg yolks. Whisk in oil, then capers. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For burgers:
• Combine oil, vinegar, and bay leaves in large heavy-duty resealable plastic bag. Shake to blend. Add tuna. Seal bag; turn to coat. Chill at least 1 hour and up to 2 hours, turning bag occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush cut sides of rolls with some of tuna marinade. Grill rolls, cut side down, until golden, about 2 minutes. Transfer rolls to work surface. Grill tuna, with some marinade still clinging, until slightly charred but still pink in center, about 2 1/2 minutes per side.
• Place tuna on roll bottoms. Top with dollop of sauce, then roll tops. Serve, passing remaining sauce separately.