Seaworthy Burgers

seafood burgers
Menu Part: 
Cuisine Type: 

A palate pleasing burger made of tuna and scallops, seasoned with an Asian twist. The wasabi mayonnaise adds kick to the traditional plating on a bun with lettuce and tomato.


1 lb. tuna steak, chopped fine
1⁄2 lb. scallops, chopped fine
2 tbsp. Dijon mustard
1 tbsp. finely grated gingerroot
2 tsp. soy sauce
Salt and pepper
1 1⁄2 tbsp. oil
4 brioche buns, toasted
4 slices onion
4 slices tomato
Asian greens or lettuce leaves
1⁄4 cup mayonnaise
Wasabi paste or powder


1. In bowl, combine tuna, scallops, mustard, ginger, soy sauce, and salt and pepper to taste. Add a little water, if necessary, to lighten mixture. Form into patties.

2. Heat oil in nonstick skillet or lightly oil grill. Cook patties until lightly browned on both sides, 3-4 min. per side.

3. Serve on toasted buns, with greens, onion, and tomato. Blend wasabi to taste into mayonnaise. Add a dollop to each burger.

More From FoodService Director

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

FSD Resources