Miso Tuna Burgers

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

Raw tuna is one of the few fish that is both sturdy and fatty enough to form into a burger without the addition of binders and starches. The only requirement is that you chop the tuna finely enough so that the pieces adhere to one another, but not so finely so that the mixture becomes mushy. For that reason it is not a good idea to use a food processor to do your chopping. The danger of going too far is likely enough, and the results of misjudgment severe enough, that the convenience is not