All Things Yum! Summer Play on a Classic: Tuna Burgers by Mary Waserstein

All Things Yum! Summer Play on a Classic: Tuna Burgers by Mary Waserstein

Certain foods remind us of the summer. Grilling burgers is certainly that type of food for me. Something about that perfectly cooked burger on a bun, covered in your sauce of choice always makes me smile. Burgers in the last couple of years have really enjoyed a heightened status and butchers have begun to have cult status depending on their special blend. All of us have our favorite place to grab that perfect burger and the way we liked it just cooked. I tend towards the more casual patty burger as opposed to the foie gras laden versions.

But Burgers can be so much more. The potential combinations are almost endless and there are no wrong toppings, much like pizza. It all comes down to personal taste. During my seven year stint as a college and graduate vegetarian I missed the whole summer ritual of the burger and I could not take one more black bean puck burger. For the record, I am also not a fan of the mushroom burger- I don’t care how much BBQ sauce you lather on a mushroom cap, it’s still a mushroom!

I played around with a bunch of different types of fish burgers and ultimately found that Tuna offered the most soul satisfying version of the non traditional burger. You can forego the bun if you wish, but as a carb junkie I always include. Adjust the heat level in the Corn Relish accordingly; I prefer things a bit more spicy. I really think that you will enjoy this version of the Classic Summer Burger!

Tuna Burgers With Corn Relish and Quick Pickles
Serves 4

1 tspn grated ginger
1 lb tuna chunks
1 tablespoon soy sauce
1/4 cup chives
1 egg
1/4 cup breadcrumbs

Place in a food processor and pulse for 10- 15 times. Form into 4 patties, cover and refrigerate for at least an hour and up to 4 to let the burgers to set.

Quick Pickles

2 cups cider vinegar
1 tablespoon kosher salt
2 tablespoon sugar
1/2 english cucumber thinly sliced skin on

Meanwhile thinly slice cucumbers. In a medium bowl combine, cider, sugar and salt. Add cucumbers cover and refrigerate for at least an hour.

Corn Relish

2 ears corn – removed from cobb
1/2 Serrano Chile – finely chopped – remove seeds if want less heat
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup mayo
1/2 teaspoon ketchup

To make the relish mix all of the ingredients in a small bowl- taste for seasoning and adjust.

When you are ready to cook heat grill to high and let heat up for about 15 mins. Turn burners down to medium and cook each burger for 2 mins on each side. If you would like a rarer burger, cook for 1 1/2 mins per side. Serve topped with relish and pickles.

** Guest Post written by Mary Waserstein. Mary is a lifelong New Yorker and East Hamptonite. All Things Yum was born from Mary’s love of cooking and entertaining as well as interior design. The featured recipes vary from the mid-week quickie to the more involved recipes for the leisurely weekend. Mary’s recipes focus on homestyle meals that work equally well for the casual family dinner or a more upscale evening. Throw in a dash of design and you have All Things Yum! **