Yellowfin Tuna Burger

Ingredients:

1 1/2 pounds (680 g) flash-frozen or fresh yellowfin tuna

1 tablespoon (15 ml) sesame oil

1 tablespoon (6 g) minced fresh ginger

1 teaspoon (3 g) minced garlic

1 tablespoon (15 ml) low-sodium soy sauce

2 tablespoons (28 g) Best.Mayo.Ever. (page 27), plus extra for serving

2 tablespoons (13 g) panko

Vegetable oil, for cooking

Kosher salt to taste

2 tablespoons (28 g) butter

4 Brioche Buns (page 198)

1/4 lemon

1/4 cup (56 g) bottled Asian sweet chili sauce

1 cup (30 g) micro greens

Method:

If using frozen tuna, let it partially defrost in the refrigerator, about 2 hours. If using fresh tuna, freeze until partially stiff, about 45 minutes. Cut the tuna into thick strips.

Grind according to the technique in chapter 1 using the coarse grinder plate. Carefully fold in the sesame oil, ginger, garlic, soy, 2 tablespoons (28 g) mayo, and panko. Divide the mixture into 4 equal portions and shape into patties, about 1-inch (2.5 cm) thick. Refrigerate until ready to cook, up to 12 hours.

Heat a skillet over medium heat until medium hot. If you have an infrared thermometer, the skillet should register around 400°F (200°C). Or test by brushing on a bit of oil. When the skillet just barely begins to smoke lightly, it is ready.

Brush the surface with oil. Season the burgers with salt and place in the skillet. Add butter to the pan. Cook burgers for 2 minutes per side. The interior will be rare.

To serve: Have Brioche Buns, mayo, lemon, chili sauce, and micro greens lined up before you cook burgers. After they are cooked, place them on buns. Add a dollop of Best.Mayo.Ever. a squeeze of lemon, and drizzle generously with sweet chili sauce. Garnish with micro greens. Serve immediately. YIELD: 4 tuna burgers

Yellowfin Tuna Burger