So I mentioned to you before I had this killer tuna burger at The Angler in Westminster after doing some house/land hunting in Princeton a few weekends ago with our realtor. She brought us to what looked like an average little place in a strip mall. Once I walked in it felt very warm and inviting, with tables on one side and the fish market & open kitchen area on the other. As we sat and chatted for a bit we finally decided on lunch.
JB ordered the salmon sandwich with sweet potato fries-
and I got the Tuna Burger- it was amazing. The flavor was perfect!
I left this place wondering two things.
- When I could go back to eat this again.
- How can I make that dish.
So later that week I went and got some fresh tuna and a few other things for my remake of that burger: Here’s what you need:
I’ll advise you on how I made my burger, and suggestions on how I’d make it next time to make it better.
For 2 decent size Burgers:
- .6 Lb fresh tuna- (ground up to the consistency of ground turkey or beef)
- 1/2 of a beaten egg ** next time I will use less, probably only a 1/4 egg
- 2 cloves of chopped garlic
- 1/8 tsp. grated ginger **next time I’ll do without
- 2 t. green onion
- 2 t. fresh cilantro **next time I would OMIT the cilantro completely- the flavor is too strong.
- 2 T. white onion, or you could try a shallot.
- 1/8 t. toasted sesame oil **next time I’d omit this all together
- 2 T soy sauce **next time I’d omit this all together and just use EVOO in it’s place
- 1/2 t. fresh lemon juice
- 1/4 c. bread crumbs- may need more (keep adding a little at a time- until it your desired burger consistency)
- season with salt, pepper and red pepper flakes (to your liking)
Sear it on a HOT skillet for 5-6 minutes on each side- serve with some sweet potato fries and side salad- and you’ve got yourself a meal
Enjoy! If you’re ever in the area of Westminster- be sure the check out The Angler!
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