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Tuna burgers on my new weber 22.5 kettle

post #1 of 15
Thread Starter 
I'm stocking up on fish at the fish market that I work at because there is a huge amount of triathletes in town for next week's Ironman race and I'm weighing a bunch of ahis and I notice the fisherman keeps moving some fish around looking for the tunas he is selling me. I ask him what else he has in his cooler, I'm hoping for a snapper or mon chong, and he says he has some akus in there and asks if I want any... I say heck ya and I grab two.



I then cut them up and add onions, green onions, soy sauce, red chilli flakes, sesame oit, sesame seeds and Hawaiian rock salt.



I let that marinate for an hour and into the food processor.



15 seconds later... TUNA BURGERS!!!



I'll be starting the charcoal up in an hour...
post #2 of 15
Wow, I gotta see this.
post #3 of 15
Sounds tasty! Will be looking for the final pics!
post #4 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sounds tasty! Will be looking for the final pics!

I was gonna try and do your smoked chicken thigh enchiladas but that might be tomorrow's smoke...

I'm lighting up the charcoal now! I'm not gonna smoke them it'll be a straight, hot and fast sear. I'm gonna shoot for medium rare.
post #5 of 15
Quote:
Originally Posted by Welshrarebit View Post

I was gonna try and do your smoked chicken thigh enchiladas but that might be tomorrow's smoke...

I'm lighting up the charcoal now! I'm not gonna smoke them it'll be a straight, hot and fast sear. I'm gonna shoot for medium rare.

Just ate the last of those enchiladas last night! Made chicken stock from the bones. Had several meals of chicken soup. Took three cups of stock today and made tomato soup with some of our fresh garden tomatoes. Getting lots of use out of those thighs!
post #6 of 15
Thread Starter 
Because this was my first smoke in my 22.5 kettle I filled up the charcoal basket to season it for an hour. When I gave my old 22.5 kettle to a friend; he just got married, bought a house, and he's expecting his first kid next month , I gave him one of my weber charcoal baskets so instead of using those I used the charcoal basket from my mini. I did put some smoke wood in even though I was only gonna have the burgers on for less than ten minutes.



Burgers going on...



Here is my dinner: grilled tuna burger, wasabi mayo, tomato slice, daikon (white radish) sprouts and a toasted Portuguese sweet bread hamburger bun! I wouldn't recommend putting onions on this as there is more than enough in the patty itself.



Money shot:



What would I do different? Absolutely nothing! I NAILED this one!!!!! There wasn't much of a smoke flavor but there was a hint of it.
post #7 of 15
Looks fantastic! Nice smoke! Watercress would be nice on there!
post #8 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks fantastic! Nice smoke! Watercress would be nice on there!

I found it interesting that between the four of us here we all ate them differently. My wife had hers on a salad and my the two kids I still have here had burgers with different toppings.

This recipe could easily be turned into a gluten free burger by switching out the soy sauce for tamari and then lettuce wrap it...

I've had other fish that were given to me in the past...

Opelu::



Mon Chong:




I was also given the "king" of Hawaiian fish once: Moi! This fish is so good that in old Hawaii only the king was allowed to eat it! Anyone else caught eating it was executed!!! Unfortunately, my wife and kids ate it all before I got home from my PM job... icon_cry.gif
post #9 of 15

Now how delicious THAT looks indeed!

What a luscious, gorgeous, healthful, and wonderfully prepared and tasty "burger" of sorts you have brought us, and well!

That just looks WON-DER-FUL!

Great job!

Cheers!- Leah

post #10 of 15
I rarely eat cooked tuna (just can't have enough tuna carpaccio or sushi) but your burger looks awesome. Might cook some tonight.
post #11 of 15

Looks great.

post #12 of 15
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

I rarely eat cooked tuna (just can't have enough tuna carpaccio or sushi) but your burger looks awesome. Might cook some tonight.

The only tuna that I would cook more than that is a tombo (albacore). Our tombo season is over here; I haven't seen one in a couple of weeks.
post #13 of 15
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great.

Thank you!
post #14 of 15
As promised....just tried the idea. Was delicious. Something about mixing it at moelcular level (exagerating ofcourse) with onions and spices makes it better than seared tuna steak. Mine was yellowfin (frozen - like to keep a stash in the freezer). Appreciate the tip.
post #15 of 15
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

As promised....just tried the idea. Was delicious. Something about mixing it at moelcular level (exagerating ofcourse) with onions and spices makes it better than seared tuna steak. Mine was yellowfin (frozen - like to keep a stash in the freezer). Appreciate the tip.

Yup! Good stuff...
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