Tuna-Salmon Burgers with Wasabi Mayonnaise, Pickled Ginger and Avocado Cream Cheese Frosting
Ingredients
10 Tablespoons Mayonnaise
5 teaspoons Prepared Wasabi
6 Tablespoons Fresh Avocado – diced(Approximately one small Avocado)
1 Tablespoon Fresh Lemon Juice
4 ounces Cream Cheese at room temperature
1 half Stick Unsalted Butter at room temperature
1 half teaspoon Sugar
1 quarter teaspoon Salt
1.25 Pounds Fresh Yellow Fin Tuna, cut into cubes
1.25 Pounds Fresh Boneless Atlantic Salmon Filets (skin removed), cut into cubes
2 teaspoons Salt
1 teaspoon Ground White Pepper
Vegetable Oil for Brushing on the Grill Rack
6 Plain Bagelbread Squares (or large fresh plain bagels) split in half 6 Tablespoons Pickled Ginger, lightly chopped
Instructions
To make the Wasabi Mayonnaise, combine the Mayonnaise and Prepared Wasabi in a small bowl and stir or whisk until smooth and fully mixed and then cover and refrigerate. To make the Avocado Cream Cheese Frosting, combine the Diced Fresh Avocado, Lemon Juice, Cream Cheese, Butter, Sugar and Salt in a small bowl or food processor and mix until smooth, and then cover and store in a cool place until needed. To make the patties, combine the Tuna, Salmon, Salt and White Pepper in a food processor and process, pulsing until the patties are well mixed, but still slightly chunky. Form into 6 equal patties. Preheat gas grill to medium high and brush the grill rack with the Vegetable Oil. Place the patties on the rack, cover and cook, turning once until just opaque throughout, about 3 minutes per side. During the last minutes of cooking, take the Wasabi Mayonnaise and spread 1 Tablespoon on each Bagelbread half and then set them on the outer edges of the grill, Mayonnaise-side down to toast lightly until golden-colored. To assemble the Burgers, place the patties on the Bagelbread bottoms, then top the patties with 3 Tablespoons each of the Avocado Cream Cheese Frosting, and 1 Tablespoon each of Pickled Ginger. To complete, place the bagelbread tops on top and press slightly, then serve.