- 10 ounces sushi grade or ahi tuna
- 10 ounces roasted mushroom mix
- 1 teaspoon wasabi paste if you can find it or a pinch of Cayenne pepper
- 2 tablespoons capers, coarsely chopped if desired
- Salt to taste
- black pepper to taste
- 1 small shallot, finely minced
- Oil for the pan (no more than 1 tablespoon)
- [b]Mushroom Mix[/b]
- 2 tablespoons extra-virgin olive oil
- 2 pounds mushrooms, sliced or quartered
- Salt to taste
- Freshly ground black pepper to taste
- [b]Topping[/b]- Optional
- 2 tablespoons plain yogurt
- 1 teaspoon dijon mustard
- juice of 1/4 lime
- pinch cayenne pepper of wasabi paste
- [b]For The Burgers[/b]
- Chop tuna very fine by hand. Do not use a food processor or fish will become pasty.
- In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands.
- Heat a large skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve with desired topping.[br]
- [b]For the Mushroom Mix[/b]
- Preheat oven to 400 degrees. Line baking sheet with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheet and bake in the middle racks of the oven for 20 minutes, stirring every 5 minutes. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat.[br]
- [b]For The Topping[/b]
- Mix yogurt, mustard, lime juice and wasabi together in a small bowl.
Adapted from NYT Cooking. I didn’t have wasabi paste so substituted cayenne and the burgers were very tasty. You can also used smashed avocado as a topping.