Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 8 |
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Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. Green-Chile Pickle Relish:
4. 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.
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