I like to make left turns. I like to zig when others zag.
Which makes this Asian flavored tuna concoction the ziggiest. It has so many left turns it's practically a circle. In fact it is a circle 'cuz it's a burger.
Now I realize that there is nothing typically Asian about a burger. In fact in traditional Asian cooking there is nothing much I know of that even resembles the all-American ground meat perfection, stacked on a bun and loaded up with condiments. So stick with me as I make a few left turns.
This burger starts with tuna. Choose something sustainable like troll-pole yellowfin, pole-and-line caught yellowtail or albacore. And because it's a burger we need to grind the tuna. That's the first left turn. Maybe you have never ground fish before. But it is easily accomplished with a chef's knife or through a few well-timed pulses in the food processor.
Now ground tuna all on its own can be a bit sticky and hard to work with. So we need a few additions to achieve the meaty, moldable texture you are familiar with. You know, the kind that you can easily form into burgers. And if we are going to make additions we might as well make them flavorful. I chose Asian standards like ginger, chili, soy and sesame. Not exactly a daring left turn, but I didn't want you to get lost.
I also added just a few Panko breadcrumbs. I experimented both ways– with breadcrumbs and without. A few breadcrumbs really help to hold the burgers together. Don't overdo it or you'll get a rubbery mess. I found that as little as 3 tablespoons, but no more than 1/4 cup, just about right. The tuna should still be a bit loose, and the burgers a bit fragile. But with some chilling it is possible to get them into the pan intact.
Sippity Sup Continues »
