As a nod to Aussie day, January 26th, I thought I better make some burgers. Sadly, they’re not done in true Aussie style on the barbie in the sunshine, because here in England it’s 3°c and raining. However, a little drizzle is not going to stop me frying up a celebratory storm in the kitchen.
Despite being served inside on a cold winter’s evening these tuna burgers were pretty damn good. With a tasty mix of aromatic basil and oregano, an ainseedy flavour from fennel and a freshness from the coriander and lemon they would go down a treat at any barbeque or evening meal in the rain. I also snuck some vegetables into the mix because I love vegetables and you can never have too many.
I’m not really one for beef burgers, I much prefer to use chicken, turkey or fish. Actually if I’m honest, my favourite burgers are veggie burgers but the other night I was really craving tuna so I decided to experiment and these burgers were the result. Success!
Now I just have to figure out how to emigrate to Australia. Any suggestions???
1 tuna steak minced
1 garlic clove
¼ red onion
2 tbsp sweetcorn
¼ carrot diced
2 cherry tomatoes
¼ tsp fennel seeds (crushed with a pestle & mortar)
¼ coriander leaf (dried) or 1 tsp fresh
¼ tsp basil
¼ tsp oregano
Juice of ¼ of a lemon
2 tbsp water*
Pink salt & black pepper
Coconut oil for the pan
*I used the water to help the meat bind but you may need to use ½ and egg or a flax/chia egg
- Mince the garlic and finely chop the veg.
- Heat a pan with a little coconut oil. [I like to precook the veg before adding them to the tuna as it helps develop their flavour, plus the tuna cooks pretty fast].
- Add the veg along with the basil and oregano. Toss and cook until the veg softens and onion turn translucent. [Add a couple of tbsps of water to help them soften].
- Remove the beg from the heat and transfer them to a bowl. Allow them to cool for about 15 minutes.
- Mince the tuna. [I blitzed in a blender with 2 tbsp water].
- Add the tuna to the veg with the coriander, fennel, lemon, salt and pepper. Mush everything together.
- Let the burger mix rest and firm in the fridge for 1 hour or so.
- Remove from the fridge and form into a burger. If the mix won’t bind add ½ an egg or a flax/chia egg.
- Put a pan on a high heat with a little coconut oil. Once hot add the burger. Press the burger down with a spatula, to ensure maximum surface area is in contact with the pan.
- After 4-7 minutes (depending on ‘done’ you want your burger) flip the tuna and cook for the same amount of time.
- When the burger is done to your satisfaction remove from the heat and serve with your choice of accompaniments.
This burger would taste great served with:
- A toasted bun
- Pan fried mushrooms & onion
- Sweet potato fries
- Brown rice
- Poached egg
- Avocado dressing
Well we’re bun here, tuna in next week for my next post.
In the meantime let’s get social; follow me @karmafuture