Tuna Burger with Ginger Mayo and Carrot Slaw
Burgers don't need to mean beef. Check out this recipe for building a better burger and my pick for a wine pairing.
2 inches ginger, peeled and divided
1 clove garlic
1 Thai chili, seeds removed
Pinch of sugar
2 tablespoons fish sauce
2 tablespoon basil, divided
2 tablespoon cilantro, divided
1 lb. sushi grade tuna, cut into large cubes
1/2 cup mayo
1 tablespoon lemon juice
1 cup shredded carrots
1 teaspoon vegetable oil
In a food processor combine ginger, garlic, chili, sugar, fish sauce and herbs until fully combined. Add tuna and pulse until just finely ground. Shape into patties and set chill for at least 30 minutes.
To make mayo grate remaining 1 tablespoon ginger on a microplane and combine with mayo. Finely chop remaining tablespoons of basil and cilantro and stir into the mayo with lemon juice. Toss with shredded carrots.
Heat grill on medium high setting and brush grill with vegetable oil. Grill burgers for 3 minutes per side for medium rare. Serve with toasted buns and slaw.
Wine Pairing: 2013 J. Lohr Gesture Viognier
Paso Robles/Monterery County wine. 100% viognier. Bright pale straw color with aromas of peach, lychee and orange blossom. Crisp and acidic. Great with spicy dishes and lighter seafood.