Hawaiian Tuna Burgers With Maui Wowee Salsa Recipes

HAWAIIAN TUNA BURGERS WITH MAUI WOWEE SALSA

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
• Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend.
• Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well.
• Divide mixture into 6 portions; form the portions into patties to fit the buns.
• When the grill is ready, brush grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• Assemble the burgers: brush the cut sides of the buns with teriyaki sauce.
• On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.

GRAND PRIZE WINNER: ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME

Steps:

• Sauce:
• Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag, and let stand 15 minutes.
• Peel peppers, remove stem and seeds, and dice.
• Measure 1/4 cup diced peppers into a small bowl, and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt. Stir well.
• Burgers:
• Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt.
• Add ahi and combine gently. Form 4 patties.
• Heat vegetable oil on non-stick griddle, over med-high heat.
• Add patties, and cook 3-4 minutes per side.
• Toast rolls under broiler during last few minutes of cooking.
• Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce.
• Add roll tops.

ROOT BEER GLAZE FOR GREAT BURGERS

Steps:

• Combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).
• *If using for burgers, Just before the patties are done, brush with the glaze.