Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish
Recipe courtesy Bobby FlayShow: Boy Meets GrillEpisode: Burgers
Cuban Style 3 cups pineapple juice
1/2 cup white wine vinegar
1 tablespoon fresh ginger, finely chopped
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground white pepper
2 pounds fresh tuna steaks, finely chopped
2 tablespoons Dijon mustard
2 teaspoons chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
2 green onions, thinly sliced
Salt and freshly ground pepper
8 rolls
Watercress
Green Chile-Pickle Relish, recipe follows
Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar
in a small saucepan and bring to a boil. Reduce the heat to low and
simmer until the volume is reduced by half, about 30 minutes. Whisk in 2
tablespoons mustard, remove from the heat, and add the lime juice and
white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey,
oil, and green onions in a large bowl, and season with salt and pepper.
Shape the ground tuna firmly into 8 round uniform patties about 1
1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very
cold to hold their shape when cooking. Grill burgers for 3 minutes on
each side for medium doneness, basting often with the glaze. Serve the
burgers on buns with the watercress and the Green Chile-Pickle Relish.
Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season, to taste, with salt
and pepper. Let sit at room temperature for 30 minutes before serving so
that flavors meld.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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