Thai Tuna Burger & Papaya Salsa

Bridgett — Mon, 18 Dec 2023 21:40:00 GMT

Current Revision posted to Recipe book by Bridgett on 12/18/2023 9:40:00 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: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Thai Tuna Burger & Papaya Salsa

BCBSOK Connect Team — Wed, 13 Apr 2022 18:38:11 GMT

Revision 4 posted to Recipe book by BCBSOK Connect Team on 4/13/2022 6:38:11 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: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Thai Tuna Burger & Papaya Salsa

BCBSOK Connect Team — Fri, 16 Jul 2021 16:07:45 GMT

Revision 3 posted to Recipe book by BCBSOK Connect Team on 7/16/2021 4:07:45 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: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Thai Tuna Burger & Papaya Salsa

BCBSOK Connect Team — Thu, 01 Jul 2021 13:40:46 GMT

Revision 2 posted to Recipe book by BCBSOK Connect Team on 7/1/2021 1:40:46 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: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Thai Tuna Burger & Papaya Salsa

BCBSOK Connect Team — Fri, 25 Jun 2021 14:16:22 GMT

Revision 1 posted to Recipe book by BCBSOK Connect Team on 6/25/2021 2:16:22 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