We made these tuna burgers for dinner a few days ago. They were really good, and we’ll try them again with a few variations.
When I first bit into it the dill flavor hit me. They were really juicy, and then bun ended up getting mushy and smashed down. I think part of that was because the recipe calls for a 3/4” patty. A thinner patty would have been better or using a kaiser roll would have helped too. I toasted the bun, and I’ll do it next time too. For variations I would get rid of the sweet relish and try ranch or ranch jalapeno dressing. I’m also going to try it with avocado or guacamole. Have to give a big thumbs up to fishermansbelly.com for the recipe, they have a lot of really good recipes.
Grilled American Tuna Burgers (4 burgers)
1 pound frozen tuna, grated on a hand-held grater (turned into ground fish)
1 large tomato sliced
1 head of lettuce
4 tablespoons sweet relish
1 ½ tablespoons fresh dill, chopped
1 red onion, sliced
8 strips of thick bacon, fried
4 sesame seed buns
½ lemon juiced
1/8 cup of bread crumbs, unseasoned
Coarse black pepper
¼ cup of vegetable oil and basting brush
1. Start by preheating your grill. Fry up your bacon strips, set aside.
2. In a large mixing bowl, combine the cold ground tuna, egg, bread crumbs, lemon juice, dill, 1 tablespoon salt, pepper, then mix until all the elements have combined. Wet your hands then grab a baseball sized (hard ball) sized piece of meat, turning it into a ¾ inch thick hamburger patty. One pound of fish should give you four patties.
3. Before grilling, clean your grill, and make sure the grill temperature is close to 500F.
4. Apply a coating of vegetable oil, with the basting brush, on both sides of the tuna patties. Now, grill the tuna patties for no more than 3-4 minutes (per side, just achieve a light brown color). Before flipping the patties, baste the tuna patties with a little more vegetable oil. REMEMBER: Don’t over cook your fish!
5. Assemble the tuna burgers by first applying mayonnaise on the top and bottom buns. Lay slices of red onions, lettuce and tomato onto the bottom bun. Now add the tuna patty, a dollop of sweet relish, two strips of bacon then finally the top bun. Serve and start telling you fish stories while you eat!
We took the easy way and cooked inside, but I’m sure they’d be better on the grill. Our Puerto Vallarta trip netted us 150 lbs of processed tuna, so learning so new recipes is always good. Bon appetite!