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