Thai Tuna Burger & Papaya Salsa

Bridgett — Tue, 19 Dec 2023 16:03:57 GMT

Current Revision posted to Recipe Book by Bridgett on 12/19/2023 4:03:57 PM

Ingredients: Makes 10 servings

For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

For the Burgers
2 1/4 pounds fresh yellow fin tuna steak
1 ounce fresh lemongrass
1/2 teaspoon salt
1/2 cup panko breadcrumbs
1/2 cup freshly grated ginger
1/2 cup chopped basil
1/2 cup chopped cilantro
10 whole wheat hamburger buns

Directions:

Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
Trim ends from lemongrass and roughly chop.
Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size:
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Thai Tuna Burger & Papaya Salsa

BCBSTX Connect Team — Fri, 16 Jul 2021 15:33:34 GMT

Revision 4 posted to Recipe Book by BCBSTX Connect Team on 7/16/2021 3:33:34 PM

Ingredients: Makes 10 servings

For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

Directions:

Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
Trim ends from lemongrass and roughly chop.
Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size:
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Thai Tuna Burger & Papaya Salsa

BCBSTX Connect Team — Fri, 16 Jul 2021 15:32:05 GMT

Revision 3 posted to Recipe Book by BCBSTX Connect Team on 7/16/2021 3:32:05 PM

Ingredients: Makes 10 servings

For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

Directions:

Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
Trim ends from lemongrass and roughly chop.
Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size:
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Thai Tuna Burger & Papaya Salsa

BCBSTX Connect Team — Thu, 01 Jul 2021 13:36:15 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 7/1/2021 1:36:15 PM

Ingredients: Makes 10 servings

For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

Directions:

Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
Trim ends from lemongrass and roughly chop.
Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size:
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Latin American, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Thai Tuna Burger & Papaya Salsa

BCBSTX Connect Team — Fri, 25 Jun 2021 14:18:02 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 6/25/2021 2:18:02 PM

Ingredients: Makes 10 servings

For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

Directions:

Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
Trim ends from lemongrass and roughly chop.
Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size:
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, General Healthy - Health Conscious, Recipe Book