Garlic-Lime Tuna Burgers with Grated Beet Root

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 1/4 pounds fresh Ahi-grade tuna, ground in a food processor
1/2 cup panko bread crumbs
1 large egg
2 tsp olive oil
2 cloves garlic, minced
2 1/2 Tbsp grated lime zest
1 tsp kosher salt
½ tsp ground pepper
1 tsp garlic powder
2 tsp ground coriander

Grated Beet Root
2 1/3 cups grated beet root
1 ½ tsp. fresh cracked sea salt
¼ c. lime juice
5 Tbsp finely chopped fresh cilantro

6 Brioche hamburger buns
Vegetable oil, for brushing the grill



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, panko, egg, olive oil, garlic cloves, lime zest, salt, pepper, garlic powder, and coriander in a large bowl. Handling the tuna as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal parts and form the portions into patties to fit the buns.

To make the grated beet root, right before you put the patties on the grill, mix together the grated beet root, sea salt, lime juice, and cilantro. Cover and 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, about 4 1/2 minutes on each side (they should be opaque throughout). During the last couple minutes of cooking, place the buns, cut side down, on outer edges of the rack to toast lightly.

To assemble tuna burgers, place 1 patty on bottom half of each bun and top with an equal portion of the beet root mixture. top each patty with it. Place the tops of the buns on each burger, and serve