| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Import, New, Text |
4 |
Servings |
INGREDIENTS
|
|
Burgers |
| 1 |
lb |
Fresh tuna steaks, trimmed |
|
|
And ground |
| 1/4 |
|
Red bell pepper, finely |
|
|
Chopped |
| 1 |
|
Whole green onion, finely |
|
|
Chopped |
| 2 |
T |
Chardonnay |
| 1 |
T |
Horseradish mustard |
| 1 |
T |
Plus 1 tsp olive oil |
| 1/2 |
t |
Seasoned salt |
| 1/2 |
c |
Italian bread crumbs |
|
|
Vegetable oil for brushing |
|
|
Grill rack |
| 4 |
|
Seeded hamburger rolls |
| 4 |
|
Mozzarella or provolone |
|
|
Cheese |
| 12 |
oz |
Marinated artichoke hearts |
|
|
Drained well |
|
|
Chopped |
|
|
Baby mixed greens |
|
|
Kalamata olives for garnish |
|
|
Lemon Basil Mayonnaise |
| 1/2 |
c |
Lowfat mayonnaise |
| 1 |
t |
Finely grated lemon zest |
| 6 |
|
Fresh basil leaves |
|
|
Chopped |
| 2 |
t |
Capers, drained |
INSTRUCTIONS
For sauce: Combine all in small bowl; refrigerate 1 hour to allow
flavors to blend. Prepare medium hot fire in covered grill. Combine
all burger ingredients using just enough bread crumbs to make mixture
right consistency for shaping . Shape into 4 patties. Brush grill rack
with vegetable oil. Place patties on grill; cook until browned on 1
side, about 4 minutes, flip and cook to desired doneness. Place buns,
cut side down, on outer edges of grill to lightly toast. Place cheese
on burgers last minute of cooking to melt. Spread lemon basil mayo on
cut sides of buns. Spread bun bottoms evenly with layer of artichokes,
baby mixed greens. Top with burger and other half of bun. Garnish bun
with large olive speared into the middle. Serves 4. Posted to EAT-L
Digest - 27 May 96 Date: Tue, 28 May 1996 13:15:37 -0500 From:
Isaacs <isaacs@RMI.NET> Recipe By : Sutter Home Build A Better
Burger Recipe Contest Winner
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