Tuna Burgers
Serves 6 | Cooking time 15-20 min
Forks and knives are recommended for eating these juicy/runny burgers.
Serves 6 | Cooking time 15-20 min
Ingredients
✧ 1 egg
✧ 150 ml/0.6 cups sunflower oil
✧ 1 tablespoon white wine vinegar
✧ 1.5 tablespoons strong mustard
✧ 1 teaspoon dried dill
✧ zest of 1 lemon
✧ juice of 0.5 lemon
✧ 0.5 teaspoon chili flakes/dried chil(l)i
✧ 0.5 teaspoon fenugreek
✧ 0.5 teaspoon fennel seeds
✧ 2 teaspoons maple syrup
✧ 0.5 teaspoon salt (to taste)
✧ 3 cloves of garlic
✧ 1 medium-sized onion, chopped
✧ 1 small tomato (or a big piece of beef tomato), diced
✧ 300 g/0.66 lb/10.6 oz canned (yellowfin) tuna in water
✧ 6 goat cheese rounds (thickness to taste)
✧ 1-2 beef tomatoes
✧ 6 soft/brioche burger buns (ready-made)
✧ 6 cup-shaped pieces of iceberg lettuce
✧ tomato ketchup (to taste)
✧ a few spoonfuls of capers (optional)
Instructions
1. Make a basic mayo by whisking a room temp egg with a hand/stick mixer and slowly adding the sunflower oil. Preferably use a narrow and high-edged bowl.
2. Add the vinegar, mustard, dried dill, lemon zest and juice, chili flakes, fenugreek, fennel seeds, syrup, salt, garlic cloves, chopped onion and diced tomato and mix well.
3. Set the grill resistor/element (of the oven) to 250°C/480 °F/gas mark 9.
4. Add the tuna in the mayo mix and blend until smooth. Refrigerate the loose tuna mush/spread for five minutes to stiffen it lightly.
5. Line a baking tray with heat-resistant parchment paper and place the goat cheese rounds on top. Make round foil collars or grill/toast the cheese bits in large muffin molds to prevent the pieces from spreading, (if necessary). Grill next to the grill resistor/element for 3-4 minutes until the cheese is brown from the surface but still firm(ish) inside.
6. Toast the burger buns in a toaster or next to the cheese for awhile.
7. Spread some ketchup on the lower half.
8. Add a piece of lettuce as a bowl and spoon 4 tablespoons of tuna mix inside. Sprinkle a few capers on top (optional).
9. Add the grilled goat cheese and a thick piece of sliced beef tomato and cover with the toasted cap.
Forks and knives are recommended for eating these juicy/runny burgers.
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