Tuna Burgers #BurgerWorld
This is a very flexible burger to make. You can substitute tuna with salmon or any fish fillet of your choice. Try to discover any fish fillet that's available in your area.
Ingredients:
5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless tuna fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices
Procedures:
(1)Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high.
(2)Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
(3)Using on/off turns, coarsely grind tuna fillets in processor. Add ground tuna to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form tuna mixture into 10 patties, dividing equally. (Tuna patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
(4)Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed.
(5)Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices. Makes 10.