Tuesday, July 19, 2011

Tuna and Ginger Burgers with Soy-Sesame Mayo

Tuna and Ginger Burgers with Soy-Sesame Mayo
Servings: 4 burgers
WW Points+: 9 per burger

For the burgers:
1 tsp. wasabi powder
2 tsp. Dijon mustard
1 tsp. water
Salt and pepper, to taste
1 Tbsp. fresh ginger, peeled and finely minced
3 garlic cloves, minced
1 1/2 tsp. toasted sesame oil
1 lb. high-quality tuna, cut into 1-inch pieces
Cooking spray
3 shallots, peeled and thinly sliced

For the mayo:
1/2 c. reduced-fat mayonnaise
2 tsp. soy sauce
1 tsp. toasted sesame oil

To serve:
4 whole-wheat hamburger buns
Fresh arugula

For the burgers:
Combine the wasabi, mustard and water in a small bowl, then scrape into a food processor. Add the salt, pepper, ginger, garlic and sesame oil. Pulse together to make a paste. Add the tuna and pules just to combine - don't overprocess the tuna or you will lose texture. Form the mixture into 4 burgers and set in the refrigerator for 1 hour or overnight to let the flavors develop.

Spray a skillet with cooking spray and set over medium-high heat. Add the shallots and saute for 10 minutes, until they are soft and a little brown. Reserve.

When you are ready to cook the burgers, preheat a grill or grill pan over high heat. Spray the burgers with cooking spray and grill for 2 to 3 minutes per side, to desired doneness.

For the mayo:
Whisk everything together and set aside until ready to use.

To assemble:
Serve the burgers on the buns with some of the mayo and arugula.

NOTES: We haven't tried this recipe yet.

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