Editor's Choice
'Ahi burgers could become local classic

By Joan Namkoong
Advertiser Food Editor

A burger doesn't have to be an all-beef patty. Here's a recipe using 'ahi that's flavored just the way we like it here in the Islands, infused with a little garlic, sesame oil and chili heat.

True to its billing as the beefiest of fish, 'ahi does exhibit those qualities in this preparation. The accompanying salsa is pretty tasty, too, and would no doubt go well with grilled fish or chicken without a sesame-seed bun.

These Hawaiian Tuna Burgers with Maui Wowee Salsa are made from a recipe by Jamie Miller of Maple Grove, Minn., who won the Build a Better Burger contest sponsored last year by Sutter Home Winery in St. Helena, Calif.

This year's contest is under way: You can submit your recipe for a creative patty that fits inside a bun or other type of bread and compete for a $20,000 prize.

For rules and information, check the company's Web site at www.sutterhome.com/burger or send a self addressed envelope to Build a Better Burger contest, Sutter Home Winery, P.O. Box 248, St. Helena, CA 94574-0248. Contest deadline is Aug. 31, 2001.

Hawaiian Tuna Burgers with Maui Wowee Salsa

For the salsa:

• 2 cups chopped Maui onion
• 1/2 cup minced scallions
• 1/4 cup pickled ginger, chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons Asian sesame oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon fresh lime juice

For the burger:

• 2 pounds boneless, skinless yellowfin tuna, finely chopped
• 1/2 cup panko
• 1 egg, lightly beaten
• 1/4 cup Dijon mustard
• 2 tablespoons minced garlic
• 2 tablespoons honey
• 1 1/2 tablespoons Asian sesame oil
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• Vegetable oil
• 6 sesame buns, split
• 1/2 cup teriyaki sauce

Combine all salsa ingredients in a bowl; mix well and set aside to allow flavors to blend.

Combine tuna and next nine ingredients in a bowl and mix well. Shape into six thick patties. Preheat grill to medium hot. Brush grill with vegetable oil and cook tuna burgers over direct heat until barely cooked throughout, about 4 minutes per side, or to desired degree of doneness.

During last two minutes of grilling, place buns, cut sides down, on grill to toast lightly. Brush both halves of bun lightly with teriyaki sauce. You could also lightly glaze the burgers with teriyaki sauce during the final minute of cooking (if you put it on before then, the sugar in the sauce will burn). Place a tuna burger on each bun, top with salsa and serve.

Serves 6.