Tuna Mushroom Burgers Food

TUNA BURGERS

Steps:

• Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
• Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
• When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
• Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

TUNA BURGERS

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

TASTY TUNA BURGERS

Steps:

• Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
• Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
• Serve on buns with tomato slices and lettuce leaves, if desired.

TUNA BURGERS

Steps:

• Open and drain canned tuna.
• Mix together rest of ingredients except tuna, cheese and rolls.
• When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients.
• Add tuna and gently fold together, and make firm patties.
• Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan.
• When heated on medium high heat, add each patty browning on each side for 5 minutes each.
• Add a piece of cheese on top to melt slightly.
• Open hamburger buns, and place in oven @350 degrees until toasted, (about 3/4 minutes).
• Put on buns and serve with fresh lettuce, tomato, and mustard.

TUNA BURGERS

Steps:

• Combine cream of mushroom soup with tuna.
• Add green pepper and onion, mix well.
• Spoon onto hamburger buns.
• Add 1 slice of cheese to each bun.
• Brush tops of buns with melted butter.
• Bake on cookie sheet at 400 degrees for about 10 minutes, or until cheese melts and buns are golden brown.

TUNA MUSHROOM BURGERS

Steps:

• Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.
• In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands, or shape by setting a 2-1/2- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.
• Heat a large, heavy nonstick skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve, on buns if desired. Chef Pleau serves these with "avocado crema," a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

TANGY TUNA BURGERS

Steps:

• Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
• Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.