These tuna burgers were the star of a recent shabbos lunch.
What I love about tuna burgers is, you can eat them at any temperature, without running the risk of having some congealed fat form on the edges, as it does on meat burgers.
Fish burgers are much leaner than their beef counterparts, and full of flavor.
Because you can eat them at room temperature as well as hot, you’ll be happy to find them the next day, as I am now, contentedly munching on them, sans bun!
The best part is, They freeze so well!
I would never have believed it. But I recently risked a couple of them, froze and prayed. And Miracle, they were perfect! I tried reheating them uncovered at about 250*F until heated through (Passed the test). And I tried them just thawed, both with a salad and in a sandwich (Passed the test again: Yay!)
So what’s the recipe for tuna burgers? None whatsoever! Scroll down!
So here’s what I do: I buy tuna steaks, individually vacuum-packed and frozen. I can decide at the drop of a hat if tuna will be dinner that night. I take out as many tuna steaks as I need and cut around the wrapping with scissors. I now have perfect, sushi quality delicious tuna. I grind two-three tuna steaks and add 1 pouch Levana Nourishments Mushroom Medley or Garden Vegetable. I shape nice and thick burgers and cook them in a very hot nonstick skillet with a little olive oil (or toasted sesame oil if you used Garden Vegetable)
Now I have fun with the toppings and take them burgers different places each time:
Serve them the traditional burger way, on a bun, or with no bun, with ketchup, mustard, sliced tomatoes, fried onions, etc… With or without salad greens. Makes 4 burgers.