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Tuna Burger with Teriyaki Ketchup

Recipe by Myra Kornfeld
The exotic ketchup lends an Asian twist to this juicy burger. The burger itself takes just minutes to put together, and you can serve it as cooked through or rare as you prefer. The tuna keeps on cooking even after you take it out of the pan (this is called residual cooking), so you might want to take the burger off the heat a minute or so before it is cooked exactly as you prefer.
Yield: Serves 4
Total Time: 47 min
Prep: 15 min
Cook: 12 min
Additional: 20 min
Ingredients
1 cup scallions, whites and greens (from 4 to 6 scallions), minced
4 garlic cloves, minced
2 tablespoon fresh ginger, peeled and minced
4 tablespoons shoyu or tamari, divided
2 tablespoons plus 1 teaspoon Dijon mustard, divided
Salt and pepper
1/4 cup sake or mirin (can substitute with dry sherry)
2 tablespoons maple syrup
2 teaspoons tomato paste
Preparation
1.  Chop the tuna by hand or in a chopping bowl into little pieces. Place in a medium bowl and mix in the scallions, garlic, ginger, 2 tablespoons shoyu, mustard, 1/2 teaspoon of salt and a sprinkling of black pepper.
2.  Form into 4 burgers. Cover with plastic wrap and refrigerate at least 20 minutes and up to overnight.
3.  Make the ketchup: Add 2 tablespoons shoyu, sake, maple syrup and tomato paste to a small skillet. Bring to a boil, lower heat and simmer uncovered for 6 to 7 minutes until the ketchup reduces and is thickened. Remove from the heat and immediately whisk in 2 tablespoons mustard.
4.  Warm about 1 tablespoon of oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat.
5.  When a hand held 4 inches above the pan feels uncomfortably hot, add the burgers, lower the heat and sauté a couple of minutes on each side, until cooked to your preference.
About Myra Kornfeld
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