Sunshie State Citrus Burger

Serves 6
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 pounds ahi (yellowfin) tuna fillets
2 eggs
6 tablespoons minced green onions
1 tablespoon ground allspice
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
2 1/2 teaspoons kosher salt
6 tablespoons panko (Japanese bread crumbs)

1/2 cup black spiced rum
2 tablespoons orange marmalade
1 1/2 teaspoons rice vinegar
1 tablespoon low-sodium soy sauce

2 tablespoons sesame seeds
6 tablespoons mayonnaise
3 teaspoons grated fresh ginger
3 teaspoons grated garlic
3 teaspoons mirin (sweet Japanese cooking wine)
1/2 teaspoon Asian sesame oil

4 large navel oranges
Vegetable oil, for brushing on the grill rack
6 sesame Kaiser rolls, split
3 cups red leaf lettuce or mixed baby greens



To make the patties, cut the tuna into 1/2-inch cubes and place in a food processor. Pulse to a coarse grind similar to ground beef; avoid overprocessing.

Beat the eggs in a large bowl. Add the onions, allspice, ginger, garlic, and salt and mix well. Add the tuna and toss lightly with a fork to combine. Sprinkle with the panko and mix lightly, being careful not to overwork or compress too much. Divide into 6 equal patties to fit the rolls. Make a small depression in the center of each patty using your thumb. Place the patties on parchment on a sheet tray and refrigerate for at least 30 minutes.

Heat a grill to medium.

To make the glaze, combine all of the ingredients in a small fireproof saucepan on the grill rack or side burner and bring to a boil, stirring to dissolve the marmalade. Reduce the heat to medium-low and cook until the mixture is syrupy and reduced by half. Set aside.

To make the aioli, put the sesame seeds in a dry skillet over medium heat and toast, shaking the pan frequently, until lightly golden and fragrant. Pour into a bowl, add all of the remaining ingredients. and mix well. Cover and refrigerate until assembling the burgers.

Cut the tops and bottoms off the oranges, then cut off and discard all the peel and pith. Slice into rounds about 1/4 inch thick.

Heat the grill to high, then brush the rack with oil. Place the patties on the rack and brush with some of the glaze. Cover and cook for 2 minutes, turn carefully, and brush the second side with glaze. Cover and cook until done, about 2 minutes for medium. Meanwhile, place the orange slices on the grill and brush with some of the glaze. Cook until lightly charred and caramelized; they should be done about the same time as the patties. Remove the oranges and patties and place the buns on the grill, cut sides down, to toast lightly.

To assemble the burgers, distribute the orange slices evenly on the bun bottoms. Top with the patties. Spread about 1 tablespoon of the aioli on each of the bun tops. Place about 1/2 cup of lettuce on each patty and add the bun tops. Serve immediately.