Italian Tuna-Melt Burgers

From Everyday with Rachael Ray.

• Ready In: 48 mins
• Serves: 4

Ingredients

• 4  slices  crusty bread, cut from a wide round loaf (1-inch thick slices)
•  extra virgin olive oil
• 1  garlic clove, peeled and smashed
• 3 (8 ounce)  tuna steaks, cut into large chunks
• 3  sprigs fresh rosemary, leaves stripped and finely chopped (a couple of tablespoons)
• 1  tablespoon  McCormick's Montreal Brand steak seasoning
• 1  navel orange (2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise)
• 1  teaspoon Worcestershire sauce
• 2  teaspoons  aged  balsamic vinegar
• 4  slices red onions (thick slicees)
• 8  slices Fontina cheese (thin slices)
• 2  cups  shredded radicchio or 2  cups arugula or 2  cups  Baby Spinach
•  salt
•  pepper

Directions

1. Preheat a grill pan or grill to medium-high heat.
2. Drizzle the bread with olive oil; grill bread until toasted (1-2 minutes on each side); rub the garlic all over the bread.
3. Add the tuna to the container of a food processor; pulse until tuna is ground.
4. Transfer tuna to a bowl; add in the rosemary, steak seasoning, orange zest, Worcestershire sauce, vinegar, and a liberal drizzle of extra-virgin olive oil; mix to combine.
5. Brush the onion slices with olive oil and grill them 3-4 minutes on each side or until tender.
6. While the onions are cooking, get the burgers ready to go on the grill by forming 4 large patties.
7. Grill the patties with the lid down for 2 minutes on each side for rare and up to 5 minutes on each side for well-done.
8. A minute before taking the burgers off the grill, top with an onion slice and two slices of cheese.
9. Place the grilled bread on a platter; top with the orange slices, radicchio, and burgers.
10. Season with salt and pepper; enjoy.