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Samurai Burgers

Samurai Burgers
Serves: 4 burgers



  • 1 ½ pounds sushi-grade ahi tuna, ground
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh chives
  • 3 garlic cloves, minced
  • 2 tablespoons Sauvignon Blanc
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons Asian sesame oil
  • ¼ teaspoons freshly ground black pepper


  • ½ cup plum jam
  • 5 tablespoons grated fresh ginger
  • ¾ cup dashi (Japanese fish broth)
  • 2 tablespoons soy sauce
  • 2 tablespoons Moscato
  • ¼ cup Dijon mustard
  • 1 cup julienned daikon radish
  • 1 sheet toasted nori, cut into fines shreds
  • 1 cup sunflower sprouts
  • 4 sesame seed sandwich buns split


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 the tuna, ginger, chives, garlic, Sauvignon Blanc, rice vinegar, sesame oil, and pepper in a large bowl. Handling the tuna as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns. Cover and refrigerate until ready to cook.

To make the sauce, combine the plum jam, ginger, dashi, soy sauce, and Moscato in a small saucepan. Place on the grill and bring the mixture to a boil. Add the mustard and cook, stirring constantly, for 1 minute, Remove from the heat and set aside.

Combine the daikon, nori, and sunflower sprouts in a bowl and toss gently. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque through, about 2 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the sauce over the cut sides of the bun bottoms. On each bun bottom, place a patty and an equal portion of the daikon mixture. Add the bun tops and serve

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