Charcoal-Grilled Tuna Burgers
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
1 ¼ pounds tuna steaks (high-quality)1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)1 teaspoon minced fresh ginger ½ teaspoon table salt Ground black pepper Vegetable oil
Before You Begin
Do not let these burgers overcook; tuna tends to get very dry when cooked too long. Serve the burgers with one of the recommended sauces (see related recipes).
Instructions
- Chop tuna into 1/4- to 1/3-inch pieces. Using rocking motion with knife, continue to chop tuna until it is coarsely ground into pieces roughly 1/8 inch each. Mix with garlic, ginger, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press into compact patty about 1 inch thick. Place patties on parchment-lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Grill is ready when coals are medium-hot.
- Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate (see illustration below). Grill burgers until browned on one side, about 3 minutes. Flip burgers with greased metal spatula. Continue grilling, uncovered, to desired doneness, about 2 minutes for medium-rare or 3 minutes for medium. Serve immediately.
Yield
Serves 4Ingredients
1 ¼ pounds tuna steaks (high-quality)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh ginger
½ teaspoon table salt
Ground black pepper
Vegetable oil
Test Kitchen Techniques
Ingredients
1 ¼ pounds tuna steaks (high-quality)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh ginger
½ teaspoon table salt
Ground black pepper
Vegetable oil
Test Kitchen Techniques
Ingredients
1 ¼ pounds tuna steaks (high-quality)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh ginger
½ teaspoon table salt
Ground black pepper
Vegetable oil
Test Kitchen Techniques
Why This Recipe Works
For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.
Before You Begin
Do not let these burgers overcook; tuna tends to get very dry when cooked too long. Serve the burgers with one of the recommended sauces (see related recipes).
Instructions
- Chop tuna into 1/4- to 1/3-inch pieces. Using rocking motion with knife, continue to chop tuna until it is coarsely ground into pieces roughly 1/8 inch each. Mix with garlic, ginger, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press into compact patty about 1 inch thick. Place patties on parchment-lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Grill is ready when coals are medium-hot.
- Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate (see illustration below). Grill burgers until browned on one side, about 3 minutes. Flip burgers with greased metal spatula. Continue grilling, uncovered, to desired doneness, about 2 minutes for medium-rare or 3 minutes for medium. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments