Mason Dixon Bowhunta
is one Smokin' Farker
- Joined
- Dec 24, 2012
- Location
- Up a...
Things have been pretty busy for a while so I haven't had time to enter a throw down recently. But when I saw this month's burger throw down, two things occurred to me. First, I realized that I hadn't done a throw down in a while. And second (and most importantly), I had some fine-looking tuna steaks in the freezer that I hadn't cooked yet! As I was thinking about some creative ways to use the tuna in the burger challenge, I decided that an Asian theme would highlight the tuna perfectly. And that's where the story starts.
Here's the starting point - some great-looking tuna steaks that were just hanging around the freezer.
I chopped it in a fine dice as a starting point for the burgers ...
... and added panko bread crumbs, green onions, and Asian seasoning to make the patties.
While the burgers were chilling in the refrigerator, I made an Asian slaw by mixing red cabbage, shredded carrots, radishes, green onions, and parsley. I tossed that with a dressing made of rice vinegar, honey, sesame oil, chili sauce, minced ginger, and Asian seven-spice seasoning.
I also made an Asian aoili by whisking an egg yolk, Dijon mustard, lemon juice, minced ginger, and LOTS of chili sauce and Asian seven-spice powder seasoning (by the time I finished, it had quite a kick!).
And for one final touch before grilling, I also fried some wonton wrappers and tossed them with some more Asian seven-spice powder.
After all the prep, I was ready to start grilling. Here's the almost-finished product after a few minutes on a hot grill.
Once the tuna burgers were done, the final step was to construct everything. I put the tuna burgers on grilled Hawaiian sweet rolls, then covered them with a heaping dollop of the aoili and a mound of the slaw.
Here's the inside view of the constructed burger.
A handful of chips on the side and my fabulous meal was ready to eat. And I can personally attest that it was as delicious as I had imagined! (And my delicious, I mean off-the-hook, freaking amazing!)
Thank you for looking!
Here's the starting point - some great-looking tuna steaks that were just hanging around the freezer.
I chopped it in a fine dice as a starting point for the burgers ...
... and added panko bread crumbs, green onions, and Asian seasoning to make the patties.
While the burgers were chilling in the refrigerator, I made an Asian slaw by mixing red cabbage, shredded carrots, radishes, green onions, and parsley. I tossed that with a dressing made of rice vinegar, honey, sesame oil, chili sauce, minced ginger, and Asian seven-spice seasoning.
I also made an Asian aoili by whisking an egg yolk, Dijon mustard, lemon juice, minced ginger, and LOTS of chili sauce and Asian seven-spice powder seasoning (by the time I finished, it had quite a kick!).
And for one final touch before grilling, I also fried some wonton wrappers and tossed them with some more Asian seven-spice powder.
After all the prep, I was ready to start grilling. Here's the almost-finished product after a few minutes on a hot grill.
Once the tuna burgers were done, the final step was to construct everything. I put the tuna burgers on grilled Hawaiian sweet rolls, then covered them with a heaping dollop of the aoili and a mound of the slaw.
Here's the inside view of the constructed burger.
A handful of chips on the side and my fabulous meal was ready to eat. And I can personally attest that it was as delicious as I had imagined! (And my delicious, I mean off-the-hook, freaking amazing!)
Thank you for looking!
