YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE
The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
- Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
- Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
- Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
YELLOW BURGER
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high heat. Combine the crushed pineapple and pineapple preserves in a saucepan and bring to a boil. Let cool and blend in a blender.
- Sprinkle the beef with cumin, salt and black pepper. Form a round ball and flatten to 1-inch thick. Put on the grill for about 4 minutes per side for medium well.
- Toast the burger bun on the grill. Top with the burger. Add the provolone cheese, lettuce, tomato, onion, mustard, ketchup, pineapple sauce and crushed potato chips.
SPLIT PEA BURGERS
Provided by Alton Brown
Categories main-dish
Time 2h20m
Yield 8 (5-ounce) burgers
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
- Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
- Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
- Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.
YELLOW BUNS
Make and share this Yellow Buns recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 4h20m
Yield 30 buns
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and set aside.
- In a saucepan, cook corn meal and milk together over medium heat while stirring constantly until thick.
- In large bowl, mix butter, sugar, salt and corn meal mush.
- Set aside to cool to lukewarm.
- Add eggs, dissolved yeast, and 3 cups of flour and beat until smooth.
- Pour onto floured surface and knead the rest of the flour into the dough.
- Place in greased bowl, covered.
- Let rise until doubled in bulk, punch down.
- Let rise until doubled again, punch down.
- Make into about 30 balls for rolls and place in greased pans.
- Let rise until double, covered.
- Bake at 350°F until golden brown (about 20 minutes).
- Makes good cinnamon rolls also.
Nutrition Facts : Calories 149.8, Fat 4.5, SaturatedFat 2.5, Cholesterol 31.6, Sodium 116.4, Carbohydrate 23.3, Fiber 1, Sugar 3.5, Protein 3.9
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