More Fish Burgers

[Dave Sikorski]

I've been on a fish burger kick recently.

Last night I did my take on a Bobby Flay recipie that will make your knees knock its so good.

Tuna....chopped...1-2lbs
2 T. Dijon Mustard....i went with thick grained stuff w/ the seeds in it
1 T. Honey
Green Onions chopped well
Canola Oil
Salt and pepper

Bobby Flay added Chipotle Puree....I would have it I had it or could find it.

Mix above ingredients very well and make into patties. Refreigerate for at least 30 min to help them form.

Reduce...

3 C. Pineapple Juice
2 T Soy
1 T finely chopped fresh ginger
1/4 C Brown Sugar
1/2 C White wine vinegar

Reduce by half

Whisk in 2 T. Dijon mustard....went with grey poupon for this one.

Remove from heat

1 t. White pepper
3 T. Lime juice

Let cool and use as a glaze while grilling burgers. Charcoal is prefered, but Propane did a good job last night.

Glaze liberally and cook to your prefered doneness.....I love raw tuna, but prefer my burgers cooked medium-medium well. They shouldn't dry out on you with the added ingredients in the meat.

Bobby served with a pepper/pickle relish...I just ate the suckers on some toasted wheat bread.


MMMM MMMM GOOD.

-D

[Squidnation]

going for it tonight. I for some mahi that needs to be consumed soon

[jbones11]

Never heard of this one but man this sounds good ! Thx

[Cowboy]

Well theres super, Thanks Dave

[Dave Sikorski]

That was the last of my tuna. Now it's time for deer.

2 more weeks until more fish!!

-D

[algdog]

last night's dinner, man are they good
thanks for the recipe

[Dave Sikorski]

Glad to hear it!!

-D

[Bite Me]

Been wonder what to do with that last piece of tuna. Never heard of it but sounds great.

[WAHOONBOX]

SEEMS ONE OF THESE SIKORSKI CLASSICS WAS NOT DEVOURED AT THE SQUIDNATION CLASSIC TH8IS WEEKEND .....SO .....FOR LUNCH YESTERDAY ...I INHALED!


CONGRATS DAVE AND I THANK YOU FOR THIS COOKBOOK POST!

[Dave Sikorski]

I hope you saved one for Ponytail too. I purposely cooked them when the door prizes were handed out b/c I only had time to make 8. You know the glaze is on the door in your fridge and there are plenty of the other ingredients left over there too.

Glad you enjoyed.

-D