Earlier this week, chef Allen Susser spoke with Clean Plate Charlie about the upcoming Riverwalk Trust Burger Battle, the closing of Chef Allen's after 25 years, and his plans for the future. If you missed the interview, you can read it here and here. We now present Allen's recipe for tuna burgers.
| Tuna Burgers with Mango Ketchup
- 2 cloves garlic, minced
- 1 1/2 Teaspoons Kosher salt
- 3/4 Teaspoon black pepper, fresh ground
- 2 Tablespoons green onion, chopped
- 1 ½ Pounds Sushi quality Tuna, diced fine
- 1/2 Teaspoon thyme
- 1 Teaspoon Soy sauce
- 2 Tablespoon olive oil
- 4 Tablespoons Chef Allen's mango ketchup
- 4 Brioche style burger rolls
To prepare the burger:
On a clean cutting board, using the side of a French knife, work together the garlic, ½ teaspoon salt and pepper into smooth paste. In a small bowl, combine the tuna, thyme, garlic mixture, and soy sauce. Mix it well with a large spoon and shape into 4 burgers. Chill covered for at least ½ hour. To cook the burger:
Preheat grill. Brush the burgers well with olive oil, season with remaining salt. Finding a very hot spot on the grill sear the burgers for 1 minute on each side for medium rare or until desired doneness. To serve:
Garnish each with Allen's mango ketchup and ratatouille slaw served on a toasted brioche bun. Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.
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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
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