Published February 6, 2007.
For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.
Do not let these burgers overcook; tuna tends to get very dry when cooked too long. Serve the burgers with one of the recommended sauces (see related recipes).
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