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Ahi Tuna Smash Burger

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This will probably not appear on Shake Shack’s menu anytime soon.

Makes 2-4 patties.

Ingredients

&

Equipment

 

Tuna patties

  • 1 lbs fresh sushi-grade ahi tuna

    • Note: You’ll want to go to a trustworthy and reputable fish monger in your area (so, you know, the fish doesn’t kill you). If you don’t have one of those, might I suggest making a real smash burger with cow?

  • Martin’s Potato Rolls

  • 1 scallion

  • 1/4 inch ginger

  • 3 tbsp of dark soy sauce

  • 2 tbsp corn starch

  • 2-3 tsp of neutral oil

  • Toppings

    • 1 bell pepper (here, purple)

    • 1 small shallot

    • Carrot and radish pickles (see right)

    • 1 jalapeño

    • Scallion (see above)

    • 3-4 tsp of Sriracha

  • 1 medium non-stick griddle

  • 1 medium mixing bowl

  • 1 medium cutting board

  • 1 small whisk

  • 1 large spatula

  • 1 medium plate lined with parchment paper

  • 1 large and sharp chef’s knife

  • 1 microplane or grater

Carrot & RADISH pickles

  • 1 large carrot

  • 3-4 radishes

  • 50 grams white wine vinegar

  • 50 grams tap water

  • 2-3 tbsp of sugar

  • 1 garlic clove

  • Salt and pepper to taste

  • 1 kitchen scale

  • 1 small to medium sized airtight Tupperware

  • 1 cutting knife

  • 1 vegetable peeler

  • 1 small whisk

Make pickles

(at least 1 hour in advance, but up to 1 week)

 

Peel the carrot. Thinly slice the carrot and radish. Smash the garlic clove.

Place the Tupperware on the kitchen scale, and press the tare button. Pour 50 grams of white wine vinegar, and 50 grams of water, into the Tupperware. Add the sugar, and whisk to combine. Add the garlic clove, and season generously with salt and pepper.

Add the carrot and radish to the pickling liquid. Let stand on the counter for at least 1 hour, or up to a week in the fridge. (The pickles will take on a stronger . . . pickle after a week or so. I recommend it if you have time.)

 

Prepare Patties

 

Thinly slice the scallion. Grate the ginger.

Combine the soy, ginger, 1-2 tbsp of the green tops of the scallions, and 1-2 tbsp of the white ends of the scallions in the mixing bowl. Whisk to combine.

Thoroughly dry the tuna, and then mince. Add the minced tuna to the mixing bowl, and use your hands to gently bring the mixture together into a rough paste.

Use your hands to form an large sized ball in your hands. The ball should be slightly sticky, but not unworkable. If the mixture is sticking to your hands, gradually add corn starch until the mixture is workable.

Form 2-4 four balls, and place on the plate. Let chill in the fridge for 10-15 minutes.

Cook, plate, and enjoy

 

Thinly slice your remaining toppings: the shallot, the bell pepper (into rings), and the jalapeño.

Heat the neutral oil in the griddle over medium high until barely smoking. Add the shallot to the griddle, and place 2-4 potato rolls over the shallots cut side down. Let cook for about 3-4 minutes. Remove the shallots, and flip the rolls to toast them for about 2-3 minutes, or until amber brown. Remove the buns.

Add the tuna patty balls to the griddle. Using your hands, gently and carefully press the patties down into a 1.5-2” patty. Cook 1-2 minutes per side for rare.

Place a tuna burger on a toasted bun. Top with as many shallots, scallions, bell pepper slices, jalapeños, and pickles as you want. Smear the inside of the bun with 1 tsp of Sriracha, or as much as you want. Enjoy.