Tuna or Salmon Burgers

These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger. If you sear them quickly they’ll be nice and moist.

Ingredients

For the tuna or salmon burgers

• 1 pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
• ¼ cup finely minced shallot or green onion
• 2 tablespoons capers, drained, rinsed and coarsely chopped
• 2 teaspoons grated fresh ginger
• 1 tablespoon low-sodium soy sauce
• Salt
• freshly ground pepper to taste
• 1 tablespoon sesame oil
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped cilantro
• Olive oil for the griddle or pan
• Lime wedges for garnish
• Whole grain hamburger buns
• condiments of your choice

4 burgers

Preparation

For the tuna or salmon burgers

1. Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
2. Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.

• Advance preparation: You can make up the tuna or salmon mixture and form the patties several hours before you wish to cook them. Keep covered in the refrigerator.