Cooking with Chef Singh
Tuna Burgers with Pickled Ginger in Sesame Seed Bun
Ingredients: Serve 3 to 4 portion
• 1.5 lbs Yellow fin tuna, free of skin/gristle
• 2 t minced garlic
• 3 T Dijon mustard
• * t Cayenne pepper
• 1 t Kosher salt or to taste
• * t Fresh ground black pepper
• 1/4 cup Olive oil
• 4 Fresh hamburger buns w/ Sesame or poppy seeds
• 1/4 cup Japanese pickled ginger ( gari)
• 4 t spn unsalted butter
• 1/3 cup Chopped scallions
• 4.pc red onion rings
• 4.pc green leaf lettuce
• 4 pc tomato slice
For burger set: lettuce, onion, pickled ginger and tomato.
Methods: make a glaze from mustard, cayenne and salt.
Grind tuna in a meat grinder or chop with a large, sharp knife to the texture of hamburger meat. Do not use a food processor.
Transfer tuna to a bowl and combine with the garlic, chopped scallions and seasoning. Mix thoroughly. Divide tuna meat into four equal portions. Roll each part into a smooth ball and then flatten into a compact patty. (as burger patty)
Heat olive oil in a large skillet over med-high heat and sear tuna burgers until browned and med-rare, 3-4 min per side. Serve each burger on a buttered toasted, mustard glaze bun. With burger set.
Serve: crispy fries, choice of salad or fresh fruits.
Chef’s cooking tips: Carry-Over Cooking: Carry-over cooking is the rise of the internal temperature of a larger piece of meat even after it is removed from the oven. This occurs because the outer side of the meat is warmer than the center. This is very important when preparing a cut that you want to serve rare or medium-rare (like beef prime rib or leg of lamb, whole baked fish.) To avoid over-cooking, remove the roast 10 to 15 degrees before the desired internal temperature and allow to rest 15 to 20minutes before carving.
