Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise

Ingredients

Lemon-Basil Mayonnaise

• 1/2 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
• 1/4 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
• 1/2 teaspoon seasoning salt
• 1/3-1/2 cup dried plain breadcrumbs
• 4 hamburger buns with sesame seeds, split
• 4 slices mozzarella cheese or provolone cheese

• 2 (6 ounce) jars marinated artichoke hearts, drained well on paper towels and cut into small pieces
• mixed baby greens

Directions

1. 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. 2

   Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.

3. 3

   Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.

4. 4

   Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.

5. 5

   Divide mixture into 4 equal portions; form portions into patties to fit the buns.

6. 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. 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. 8

   During last minute of cooking, place 1 slice of cheese on each patty to melt.

9. 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.