Tuna or Salmon Burgers

• 1 pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
• 1/4 cup finely minced shallot or green onion
• 2 tablespoons capers, drained, rinsed and coarsely chopped
• 2 teaspoons grated fresh ginger
• 1 tablespoon low-sodium soy sauce
• Salt
• freshly ground pepper to taste
• 1 tablespoon sesame oil
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped cilantro
• Olive oil for the griddle or pan
• Lime wedges for garnish
• Whole grain hamburger buns
• condiments of your choice

1. Mince the fish using a sharp knife.
2. Do not use a food processor.
3. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon.
4. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
5. Heat a heavy nonstick skillet or a griddle over medium-high heat.
6. Brush with olive oil and turn the heat to medium.
7. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be.
8. Serve on buns, if desired, with the condiments of your choice.

center, shallot, capers, ginger, soy sauce, salt, freshly ground pepper, sesame oil, worcestershire sauce, cilantro, olive oil, grain hamburger, condiments

Taken from cooking.nytimes.com/recipes/1014051 (may not work)