Ahi Ginger Veggie Burgers
Ingredients
- Patties:
- 12 Fresh shitake mushrooms (8 oz. total whole weight, to yield 2 cups diced caps)
- 2 Medium carrots (to yield 2 cups peeled and grated)
- 1 Tablespoon extra-virgin olive oil
- 1 1/2 Teaspoons kosher salt
- 3/4 Cup Sutter Home White Merlot
- 1 1/2 Pound high grade fresh ahi tuna: no skin, no bloodline or sinew
- 2 Red beets (to yield 1/2 cup grated), cooked and peeled
- One 3-inch piece fresh ginger (to yield 3 tablespoons peeled and grated)
- 1/2 Cup roasted sesame seeds (2 ounces by weight)
- 1/2 Teaspoon red chili powder
- 2 Tablespoons toasted sesame oil Red Wine Glazed Grilled Onions:
- 2 Cups Sutter Home Red Merlot
- 2 Large sweet onions: white, yellow or red
- 1 Teaspoon kosher salt Porcini Mushroom Aioli:
- 3/4 Cup mayonnaise
- 1 Clove garlic
- 1 Tablespoon red wine vinegar
- 1 Teaspoon soy sauce
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons dried porcini mushroom powder (from 1/2-ounce whole pieces: ground in coffee grinder) For Assembly:
- Spray canola oil
- 6 Large butter lettuce leaves, clean and dry
- 6 Kaiser buns
Instructions
- Prepare the patties:
- 1. Trim mushroom stems and discard
- 2. Dice the caps 1/4-inch, measure 2 cups and set aside in a bowl
- 3. Peel and grate carrots on large side of box grater (1/4-inch holes), measure 2 cups and add to bowl of diced mushrooms
- 4. Heat oil in a wide skillet, add mushrooms, carrots and 1/2 teaspoon of the salt
- 5. Saute on medium heat for 5 minutes
- 6. Add wine, cook for another 5 minutes to let wine evaporate until dry, transfer to a bowl and cool in freezer, uncovered, for 10 minutes
- 7. Dice the ahi into 1/8-inch cubes, place in a large mixing bowl
- 8. Add the cooled mushrooms and carrots to the mixing bowl
- 9. Grate cooked peeled beets on large side of box grater (1/4-inch holes), measure 1/2 cup and add to the mixing bowl
- 10. Peel and grate ginger on medium side of box grater (1/16-inch holes), measure 3 tablespoons and add to the mixing bowl
- 11. Put sesame seeds in electric coffee grinder and pulse chop to make a powder, add to the mixing bowl along with red chili powder, remaining 1 teaspoon salt and sesame oil
- 12. Mix all together very well, best done by using your hands wearing latex gloves
- 13. Line a sheet pan with wax paper and spray lightly with canola oil
- 14. Using a 3 1/2-inch diameter ring mold, form 6 patties, each 1-inch thick, on the oiled wax paper, and refrigerate until ready to grill
- Prepare the glaze for the grilled onions:
- 15. Pour red Merlot into a wide pot, bring to a boil and reduce on medium to high heat until a sticky reduction, when done will measure no more than 1/4 cup
- 16. This will take about 15 minutes of simmering, stir occasionally with heatproof spatula to prevent sticking
- 17. Meanwhile prepare the onions and butter lettuce:
- a. Peel the onions, then slice into 1/2-inch thick rounds
- b. Lay flat on a sheet pan and season with the salt, set aside
- c. Clean and dry the butter lettuce leaves, refrigerate until ready to use
- d. When wine has reduced, pour into a small bowl and set aside
- 18. Prepare the grilled onions:
- e. Preheat gas grill on medium to high heat so internal temperature with lid closed is 375 degrees Fahrenheit
- f. Spray the onions with a light layer of spray canola oil
- g. Lightly oil the grill grates, place onions on grill and cook 8 minutes on each side until char marks appear
- 19. Meanwhile prepare the aioli:
- h. Grind the dried porcini mushroom pieces in a coffee grinder until a fine powder, measure 2 tablespoons and place into a small food processor or blender
- i. Add the mayonnaise, soy sauce, and garlic, process for 1 minute until smooth, add the vinegar and oil slowly in a stream another 1 minute until a smooth sauce, then refrigerate until ready to use
- 20. When onions are done, transfer to a platter and brush with the red wine glaze, set aside
- Prepare the burgers:
- 21. Close the lid on grill, increase heat and bring temperature to 400 degrees Fahrenheit
- 22. Lightly oil the grill grates, spray the patties with a light layer of spray canola oil
- 23. Place patties on grill and cook for 6 minutes each side, until internal temperature is 145 degrees Fahrenheit
- 24. When done, remove to a clean platter
- 25. Cut each roll in half and quickly toast by putting cut side down on the grill or griddle
- 26. Generously spread each side of bun with the porcini aioli, place a lettuce leaf on bottom bun, place patty on lettuce, and garnish onions on patty, brush the onions with some of the red wine glaze, place lid bun on top and serve
- 27. Enjoy with chilled Sutter Home White Merlot!