Tuna Mushroom Burgers

By Martha Rose Shulman

Tuna Mushroom Burgers
Andrew Scrivani for The New York Times
Total Time
30 minutes if mushroom base is made; 1 hour if making mushroom base
Rating
5(199)
Comments
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I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture. They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference. If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior. If you use ahi tuna, you could still cook them rare, or cook them for about 2 minutes on each side. This will produce a burger that is more well done but still nice and moist. The burgers are delicious either way. Don’t use a food processor to chop the tuna; finely chop with a knife or a cleaver. The texture will be too pasty if you use a food processor. I found that the punch of the wasabi paste dissipated when the burgers were cooked, so add more if desired.

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Ingredients

Yield:Serves 4
  • 10ounces sushi grade or ahi tuna, trimmed of blood lines
  • 10ounces roasted mushroom mix
  • 1 to 2teaspoons wasabi paste (more to taste)
  • 2tablespoons capers, coarsely chopped if desired
  • Salt to taste
  • black pepper to taste
  • 1small shallot, finely minced
  • Oil for the pan (no more than 1 tablespoon)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

122 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 371 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.

  2. Step 2

    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, or shape by setting a 2-½- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.

  3. Step 3

    Heat a large, heavy nonstick 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, on buns if desired. Chef Pleau serves these with “avocado crema,” a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.

Tip
  • The mushroom mix will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5
199 user ratings
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Comments

godzilla

For the avocado crema, whisk 1 tsp wasabi tsp, 1/3 cup yogurt, 11/2 mashed avocados, 1 tsp lime juice together. Then, mix in the cilantro leaves (as much as you need)

Jean

Add anchovies, grind part of tuna in Cuisinart, chop remaining

mfTenafly

This recipe is easily a five star rating, and it deserves more recognition. The name must be polarizing or something. Followed the recipe except for portioning tuna to mushroom. The best non-burger burger we've had; our 10 year old was amazed. Portion the mushrooms as you want, we went with a 3:1 tuna to mushroom ratio. Make the creama, it's worth it (full fat yogurt). We used potato buns buttered and toasted with some butterhead lettuce and dill pickles. We're still talking about it.

vesperada

I followed the recipe as written. The mixture was tasty, but it was beyond me how to make it bind together. Absolutely impossible.

Sabrina

1) Burgers were tasty and satisfying but I do agree there was a little something missing - I would've wished for a bit more umami and depth. I'll try adding a dash of soy sauce next time. 2) Don't skip the avocado crema! 3) If you notice the patties starting to fall apart while frying, squish them back into shape firmly with a spatula. 4) I prefer a searing hot cast iron/stainless steel skillet instead of nonstick, much better flavor and visual outcomes.

Kelley W

Prepared exactly as written, for a change. It was a spectacular hit for dinner and even cold the next day as a left over!

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