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Instructions Checklist
  • Pulse the fish cubes in a food processor until finely chopped. Transfer to a large bowl and add the garlic and red pepper flakes; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties of even thickness.

  • Grate the zest from the lemon. In a shallow bowl, mix together 1/4 cup of the parsley, the lemon zest, and panko. Press the burgers in the seasoned crumbs to coat them completely.

  • Heat a thin layer of EVOO in a large skillet over medium to medium-high heat. Cook tuna burgers, turning once, 8 minutes, or until golden brown and slightly pink at the center. Cook swordfish burgers, turning once, 10 to 12 minutes, or until cooked through. Squeeze the juice of 1/2 lemon over the patties just before removing them from the skillet.

  • In a medium bowl, combine the remaining 1/4 parsley, the tomatoes, capers, red onion, and basil. Drizzle with EVOO and season with salt and pepper.

  • Place the burgers on the roll bottoms and top with tomato relish. Set the roll tops in place.