Hawaiian Tuna Burgers
with Maui Wowee Salsa

2000 Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest

by Jamie Miller
Makes 6 servings

Salsa:
2 cups chopped Maui onion (or other sweet onion)
1/2 cup minced scallions
1/4 cup pickled ginger, chopped
1/4 cup cilantro, chopped
2 tablespoons Asian sesame oil
1-1/2 tablespoons soy sauce
1 tablespoon fresh lime juice

Burgers:
2 pounds boneless, skinless yellowfin tuna, finely chopped
1/2 cup Panko
1egg, lightly beaten
1/4 cup Dijon mustard
2 tablespoons minced garlic
2 tablespoons honey
1-1/2 tablespoons Asian sesame oil
2 teaspoons kosher salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
vegetable oil
6 sesame buns, split
1/2 cup purchased Teriyaki sauce

PROCEDURE

Preheat grill to medium hot flame.

Combine onion and next 6 ingredients in small bowl. Mix well and set aside to allow flavors to blend.

Combine tuna and next 9 ingredients in large bowl and mix well. Shape into 6 thick patties. Brush grill with vegetable oil and cook tuna burgers over direct heat until barely cooked throughout, about 4 minutes per side, or to desired degree of doneness.

During last 2 minutes of grilling, place buns, cut sides down, on outside of grill to toast lightly. Brush both halves of buns lightly with Teriyaki sauce. Place a tuna burger on the bottom half of each bun, top with salsa and top of bun. Serve with Sutter Home Gewürztraminer or Chenin Blanc.