Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise

ratherbeswimmin''s Note:

First prize winner, 1995; Build a Better Burger Contest. Vincent Grosse, Marietta, Georgia.

• Total Time: 53 mins
• Prep Time: 45 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

Lemon-Basil Mayonnaise

• ½ cup low-fat mayonnaise
• 1 teaspoon finely grated lemon zest
• 6 large fresh basil leaves , finely chopped
• 2 teaspoons capers in brine , rinsed and drained

Patties

• 1 lb fresh tuna steak , trimmed and ground
• ¼ large red bell pepper , finely chopped
• 1 whole green onion , finely chopped
• 2 tablespoons Chardonnay wine
• 1 tablespoon horseradish mustard
• 1 tablespoon olive oil , plus
• 1 teaspoon olive oil
• ½ teaspoon seasoning salt
• 1⁄3;-½ cup dried plain breadcrumbs
• 4 hamburger buns with sesame seeds , split
• 4 slices mozzarella cheese or 4 slices provolone cheese
• 2 (6 ounce) jars marinated artichoke hearts , drained well on paper towels and cut into small pieces
• mixed baby greens

Directions:

1. Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend.
2. Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
3. Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.
4. Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.
5. Divide mixture into 4 equal portions; form portions into patties to fit the buns.
6. When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare.
7. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
8. During last minute of cooking, place 1 slice of cheese on each patty to melt.
9. To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.