![]()

Makes 4 burgers
Lemon-Basil Mayonnaise
1/2 cup lowfat mayonnaise
1 teaspoon finely grated lemon zest
6 large fresh basil leaves, finely chopped
2 teaspoons brine-packed capers, rinsed and drained
Patties
1 pound fresh tuna steaks, trimmed and ground
1/4 large red bell pepper, finely chopped
1 whole green onion, finely chopped
2 tablespoons Chardonnay
1 tablespoon horseradish mustard
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon seasoned salt
1/3 to 1/2 cup unseasoned dried Italian bread crumbs
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
4 slices mozzarella or provolone cheese
2 (6-ounce) jars marinated artichoke hearts,
drained well on paper towels and cut into small pieces
Mixed baby greens
To make the mayonnaise, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for at least 1 hour before using to allow the flavors to blend.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl. Handling the tuna as little as possible to avoid compacting it, mix well, adding just enough bread crumbs to hold the mixture together. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place 1 slice of the cheese on each patty to melt.
To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty. Add the bun tops and serve.
from:
Build a Better Burger
Celebrating Sutter Home's Annual Search for America's Best Burgers
by James McNair
Ten Speed Press
$17.95; Paperback, 208 pages
ISBN: 1-58008-720-5
Recipe reprinted by permission.
Recipes
This page created September 2005

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages