Ingredients Jump to Instructions ↓

  1. 1/3 cup teriyaki sauce

  2. 2 teaspoons minced ginger

  3. 1/2 teaspoon minced garlic

  4. 1 tablespoon honey

  5. 1 tablespoon Dijon mustard

  6. 1/2 teaspoon white wine vinegar

  7. 1 1/2 pounds yellowfin tuna, free of any skin or gristle

  8. 2 teaspoons minced garlic

  9. 3 tablespoons Dijon mustard

  10. 1/2 teaspoon cayenne

  11. 1 teaspoon kosher salt

  12. 1/4 teaspoon freshly ground black pepper

  13. 1/4 cup olive oil

  14. 4 fresh hamburger buns with seeds

  15. 1/4 cup Japanese pickled ginger, optional

Instructions Jump to Ingredients ↑

  1. Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.) Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor , which will shred the tuna rather than chop it.) Transfer the ground tuna to a bowl and combine with the garlic , mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.


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