Sunshine State Citrus Burger
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Servings: 6
Wine Varietal: Sauvignon Blanc
Ingredients
PATTIES
2 pounds ahi (yellowfin) tuna fillets, ground
2 eggs, beaten
6 tablespoons minced green onions
1 tablespoon ground allspice
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
2 1/2 teaspoons kosher salt
6 tablespoons panko breadcrumbs
GLAZE
1/2 cup black spiced rum
2 tablespoons orange marmalade
1 1/2 teaspoons rice vinegar
1 tablespoon low-sodium soy sauce
AIOLI
2 tablespoons toasted sesame seeds
6 tablespoons mayonnaise
3 teaspoons grated fresh ginger
3 teaspoons grated garlic
3 teaspoons mirin (sweet Japanese cooking wine)
1/2 teaspoon Asian sesame oil
4 navel oranges, peeled and cut into 1/4 inch rounds
Vegetable oil, for brushing on the grill rack
6 sesame Kaiser rolls, split
3 cups red leaf lettuce or mixed baby greens
Instructions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties. Cover and refrigerate.
To make the glaze, combine all of the ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve the marmalade. Reduce the heat and cook until the mixture is syrupy and reduced by half. Set aside.
To make the aioli, combine all of the ingredients and mix well. Cover and refrigerate.
Brush the grill with vegetable oil. Place the patties on the grill and brush with some of the glaze. Cover and cook for 3 minutes, turn carefully, and brush the second side with glaze. Cover and cook until done, about 3 more minutes. During the final 2 minutes of cooking place the rolls, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, place an equal amount of orange slices on each roll bottom followed by a patty. Spread about 1 tablespoon of aioli on each of the roll tops. Place about 1/2 cup of lettuce on each patty, add the roll tops and serve.
