Gourmet on Gore

Daybreak
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Adam Baker from Larkburger cooks up a Mini Tuna Burger and tells us about the Gourmet on Gore event in Vail this weekend.

Data pix.

Mini Tuna Burger

Cook Time: 4 min                   Yield: 6 burgers

Ingredients

•               6 small (3”) sourdough hamburger buns

•               6 Ahi Tuna Steaks

•               3 ounces of Miso Marinade

•               1 head of leaf lettuce

•               1 small vine ripened tomato

•               1 small red onion

•               1 bunch of fresh cilantro

•               ¼ cup of Wasabi Dressing

•               3 tablespoons unsalted butter, melted

•               Kosher salt and ground black pepper

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.  Heat a griddle or large sauté pan until medium-hot.

Apply miso marinade to tuna steaks in a flat layer and refrigerate for 10-30 minutes.

Rinse lettuce and fold individual leaves to fit bun size. Slice tomato and onion into ¼” thick slices. Season tomato slices lightly with kosher salt and pepper and set tomato and onion aside. Rough chop cilantro, leaving the stems intact.

Season steaks lightly with kosher salt and black pepper on both sides then place on grill.  For a rare cooked steak, flip after 1 ½ minutes. For a medium cooked steak, flip after 2 minutes.  Once cooked, remove to a wire rack to briefly rest.

Lightly brush butter onto both inside halves of the buns and place on heated griddle or sauté pan until toasted and warm on top, then promptly remove.

Spread wasabi dressing onto both halves of the bun and then place the folded lettuce, seasoned sliced tomato, sliced onion onto the top half of the bun and chopped cilantro onto bottom bun. Place steaks on bottom bun and serve

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