Burgers and fries

Samantha spent last week on Maryland’s Eastern Shore, attending the Oxford kid’s camp and staying with her grandparents.  Keith took her last Sunday and spent the night so I invited my mom over for tuna burgers and sweet potato fries.  (Keith doesn’t love tuna as much as I do so it was a good opportunity.)  I hadn’t made these in a few years and forgot how spicy they are.  Unless you like heat, go light on the chipotle pepper.

Grilled Tuna Burgers with lemon aioli

  • 1 TB Dijon mustard
  • 1 TB canola oil
  • 1 chipotle pepper in adobo sauce (save remaining peppers in the fridge for marinade or other recipes) – I used one and I would use less next time
  • 1/2 tsp lime zest
  • juice of 1/2 lime
  • 1/2 tsp honey
  • 1 scallion thinly sliced
  • 3/4 lb fresh tuna, finely chopped
  • watercress
  • hamburger rolls (I used the brioche buns that Graul’s has been selling)
  • 1/3 cup mayonnaise
  • 1 clove garlic minced
  • 1 tsp chopped parsley
  • zest of 1/2 lemon
  • juice of 1/2 lemon

Mix mustard, oil, pepper, lime juice and zest, honey and scallions in a food processor.  Fold into tuna with a spatula and shape into patties.  Refrigerate until ready to cook – at least 1 hour.  Mix mayo, garlic, parsley, lemon zest and lemon juice together in a small bowl.  Refrigerate until ready to cook.

Grill burgers on high for about 3 minutes a side (I used a grill pan and cooked them on the stove).  Serve on buns with lemon aioli and watercress.  Makes two burgers.

Oven baked sweet potato fries

  • 2 – 3 sweet potatoes cut into strips
  • 2 TB olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried chipotle pepper

Preheat oven to 450.  Toss potato strips with all other ingredients and spread out on a sheet pan lined with foil.  Bake 25 – 30 minutes stirring halfway through.  NOTE: You can tweak the seasonings to suit your tastes.  I like the chipotle pepper on the sweet potatoes.



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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