Today Show Recipe: Martha Stewart’s "Unburger"

Leave it to Martha Stewart to totally revolutionize the burger!  Martha gives the classic American staple an Asian makeover by creating tuna burgers with wasabi deviled eggs.  Watch the video (recipe follows):

Wasabi Deviled Eggs – Makes 16

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• 1 1/2 teaspoons wasabi paste
• 2 teaspoons unseasoned rice-wine vinegar
• 2 large scallions, minced (3 tablespoons)
• coarse salt
• pea shoots or sprouts, for garnish

More after the jump!

Directions

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Tip

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Tuna burgers

Martha Stewart adds an Asian flare to an American classic

Martha Stewart

4 servings

Ingredients

For burgers:

• 1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger
• 1 1/2 teaspoons finely grated lemon zest
• 3 tablespoons Dijon mustard
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil

For coleslaw:

• 2 tablespoons rice-wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon coarse salt
• 1/2 cup grated carrot (from 1 carrot)
• 1/2 cup grated radish (from 3 to 4 radishes)
• 1 cup cored and thinly sliced Napa cabbage (from 1/2 head cabbage)
• 1 scallion, thinly sliced diagonally
• 1/2 teaspoon black sesame seeds

For assembly:

• 1/3 cup mayonnaise
• 4 braided challah rolls, split

Directions

For burgers:
Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.

For coleslaw:
Whisk vinegar, sugar, and salt in a small bowl. Mix carrot, radish, cabbage, scallion, and sesame seeds in a medium bowl. Toss slaw with vinegar mixture, and refrigerate up to 1 hour.

Heat oil in a large nonstick skillet over medium heat. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.

*These delicate patties will fall apart if cooked directly on the grill.