Greenbook: A Local Guide to Chesapeake Living -Issue 11 | Page 33

TOP TIPS
› Use 80/20 ratio good quality meat to fat
BEST TUNA BURGERS
Mike Stotler says this Jamie Oliver recipe is great for
the barbecue and are a tasty change from beef burgers.
They are a favorite of his family’s.
1.5 lbs tuna steaks (sashimi quality)

1 sprig of fresh basil

1 sprig of fresh mint

4 spring onions

1 pinch ground coriander (cumin)

1 small lemon, zest and juice of

1 fresh red chilli , finely chopped

olive oil

sea salt

› L
 et the meat rest at room temperature
at least ½ hour before cooking
› H
 andle the meat as little as possible
› H
 eat the grill to Medium-High
BEFORE you add the meat
› F
 lip once and never press down with
the spatula
› C
 ook 4 minutes on each side, remove
to indirect heat for well done, or remove
and let rest for another 4 minutes for
medium-rare.
freshly ground black pepper

1 handful round lettuce , leaves separated, washed and
dried
1 handful rocket leaves , washed and dried

2 tomatoes , washed and sliced

4 ciabatta or hamburger buns

1 lemon , cut into wedges, to serve

mayonnaise, to serve
tomato ketchup , to serve
METHOD:
1. Whiz the tuna, basil, mint, spring onions, coriander
and lemon zest and red chilli, if using, together in a food
processor or, alternatively, chop them all up together
finely with a big chopping knife. Tip the mixture out onto
a clean work surface and divide into four equal pieces.
MIKE STOTLER’S MUSHROOM GRAVY FOR
DELICIOUS MUSHROOM AND SWISS BURGERS
Mike says this Mushroom Gravy pushes his burgers into
another category all of their own.
8 oz. of sliced baby Portobello mushrooms
4 tablespoons of butter
1½ cups of chicken stock
1 garlic clove, minced
3 tbsp of all-purpose flour
Salt and pepper
Method:
In a cast iron skillet over medium heat, melt butter and
add mushrooms, season with salt and pepper.
2. Wet your hands (so the tuna won't stick to them) and
shape the lumps of tuna–first into balls, then into burgers
by patting them down with the palm of your hand. Chill
the burgers for at least half an hour to let them set. Sauté until the mushrooms are soft, about 5 minutes. Add
the garlic and flour and stir well, cooking another minute
and add the stock.
3. Heat a barbecue or griddle pan until hot. Brush the
burgers on each side with a little oil and season with a
little salt and pepper. Grill for 2 minutes on each side or
until cooked through – the cooking will depend on how
thick you made your burgers. It's OK to eat them when
they're still a little pink inside, but if you want to cook
them through then go ahead. Serve on burgers with Swiss cheese, adding a small
amount of gravy just before placing cheese on top and
using the “Best Burger Tips” Method. Add additional
gravy when plating.
4. Toast your buns lightly on the hot griddle pan or
barbecue and make the burgers by filling each bun with
a hot tuna pattie, some dressed salad leaves, some sliced
tomato, a wedge of lemon on the side and some ketchup.
›  Tip: Mike uses a cast iron pan. He says a Flat Top or
griddle would work well. Jaime Oliver suggests a grill,
but Mike likes an even crust.
Bring to a boil and reduce heat to simmer, stirring
occasionally until desired consistency is reached.
“A perfectly cooked, Medium/Rare Burger
takes only 4 minutes per side and rests for
another 4 minutes.” To achieve this quick
cooking method, the grill or pan has to be
hot, on medium high heat!
- Mike Stotler
GREENBOOK | FALL/WINTER 2016
33