Tuna Burgers

by Rachael Ray Show Staff 11:00 PM, July 4, 2013

Aired July 4, 2013

Serves 4
For the burgers:
1 red onion, thinly sliced
Salt and pepper or 24/7 Seasoning or seasoning blend of choice
2 limes or 3 to 4 tablespoons yuzu or Ponzu sauce
1 2-pound fresh, sashimi-grade tuna steak, cut into chunks
3 to 4 cloves garlic, minced or grated
1 inch ginger root, minced or grated
1 small bunch scallions, whites and greens minced
Black pepper
2 tablespoons Ponzu or Tamari
Stir fry oil or canola oil
4 brioche buns, lightly toasted
For the topping:
Nori, torn sheets of seaweed wrappers, toasted in a skillet until fragrant
Pickled ginger
For the sauce
3/4 cup crme fraiche, homemade aioli or Veganaise
2 teaspoons wasabi paste
3 tablespoons chopped chives
Zest and juice of 1 lime

Toss onions with seasoning or salt and pepper, yuzu, Ponzu or lime juice; let stand at least 30 minutes.

Pulse tuna in a food processor to finely chop then gently combine with garlic, ginger, scallions, pepper and Ponzu or Tamari. Form into patties and coat with oil.

Assemble the toppings and heat a griddle or nonstick skillet.

Combine sauce ingredients.

Cook burgers 4-5 minutes, turning once for pink centers and 7-8 minutes to cook through.

Serve burgers on toasted buns topped with toasted Nori, pickled onions, pickled ginger and special sauce.