Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise - cooking recipe

Ingredients

Lemon-Basil Mayonnaise
1/2 cup low-fat mayonnaise
1 teaspoon finely grated lemon zest
6 large fresh basil leaves, finely chopped
2 teaspoons capers in brine, rinsed and drained
Patties
1 lb fresh tuna steak, trimmed and ground
1/4 large red bell pepper, finely chopped
1 whole green onion, finely chopped
2 tablespoons Chardonnay wine
1 tablespoon horseradish mustard
1 tablespoon olive oil, plus
1 teaspoon olive oil
1/2 teaspoon seasoning salt
1/3 - 1/2 cup dried plain breadcrumbs
4 hamburger buns with sesame seeds, split
4 slices mozzarella cheese or 4 slices provolone cheese
2 (6 ounce) jars marinated artichoke hearts, drained well on paper towels and cut into small pieces
mixed baby greens

Preparation

Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend.
Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl.
Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together.
Divide mixture into 4 equal portions; form portions into patties to fit the buns.
When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
During last minute of cooking, place 1 slice of cheese on each patty to melt.
To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.