Tuna Burgers with Pineapple-Mustard Glaze & Chile-Pickle Relish
Submitted by happyhousewomen
Grilled fresh tuna burgers glazed with sweet pineapple-mustard reduction, spiked with smoky chipotle and topped with spicy green chile pickle relish. A showstopper for your next backyard cookout.
YIELD
8 servingsPREP
18 minCOOK
35 minREADY
2 hrsThis is not your ordinary burger.
Fresh tuna steaks get hand-chopped, mixed with smoky chipotle puree, Dijon mustard, and maple syrup, then grilled until just kissed with char.
The real star? A sticky-sweet pineapple-mustard glaze reduced with ginger, soy, and lime that coats each patty as it sizzles on the grate.
Top it all off with a punchy green chile pickle relish and you’ve got a cookout centerpiece that blows standard beef burgers out of the water.
Chef Tips
- Keep patties ice cold before grilling. Refrigerate at least 30 minutes so they hold together on the grate.
- Don’t overcook the tuna. Three minutes per side gives you a juicy, medium center with gorgeous grill marks.
- Reduce the glaze ahead of time and store in the fridge up to 3 days. Reheat gently before basting.
- Oil the grill grates well before cooking. Fresh tuna sticks more than ground beef.
Variations
- Swap the bun: Try ciabatta rolls or butter-toasted brioche for a richer base.
- Make it spicier: Double the chipotle puree and add sliced jalapenos to the relish.
- Go lighter: Skip the bun entirely and serve the glazed patties over a bed of mixed greens with the relish as dressing.
Ingredients
Directions
Add the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan, stir well and bring to a boil.
Reduce the heat to low and simmer until the volume is reduced by half, about half an hour.
Stir in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Mix well the tuna, 2 tablespoons Dijon, chipotle pepper purée, maple syrup, oil, and green onions in a large bowl, and season with salt and pepper to taste.
Shape the ground tuna firmly into 8 round uniform patties about 1½-inches thick.
Refrigerate for at least half an hour, the burgers must be very cold to hold their shape during the cooking.
Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze.
Serve the burgers on buns with the greens and the Green Chili Pickle Relish.
