Categories: Hamburgers, Main Dish, Rachael Ray, Tuna
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
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Preheat a grill pan or grill to medium-high heat.
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Drizzle the bread with olive oil; grill bread until toasted (1-2 minutes on each side); rub the garlic all over the bread.
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Add the tuna to the container of a food processor; pulse until tuna is ground.
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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.
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Brush the onion slices with olive oil and grill them 3-4 minutes on each side or until tender.
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While the onions are cooking, get the burgers ready to go on the grill by forming 4 large patties.
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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.
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A minute before taking the burgers off the grill, top with an onion slice and two slices of cheese.
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Place the grilled bread on a platter; top with the orange slices, radicchio, and burgers.
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Season with salt and pepper; enjoy.