Categories: Hamburgers, Main Dish, Rachael Ray, Tuna

Ingredients

• 4 slices crusty bread, cut from a wide round loaf (1-inch thick slices)
• extra virgin olive oil
• 1 garlic clove, peeled and smashed
• 3 (8 ounce) tuna steaks, cut into large chunks
• 3 sprigs fresh rosemary, leaves stripped and finely chopped (a couple of tablespoons)
• 1 tablespoon McCormick's Montreal Brand steak seasoning
• 1 navel orange (2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons aged balsamic vinegar
• 4 slices red onions (thick slicees)
• 8 slices Fontina cheese (thin slices)
• 2 cups shredded radicchio or 2 cups arugula or 2 cups baby spinach
• salt
• pepper

Directions

1. Preheat a grill pan or grill to medium-high heat.

2. Drizzle the bread with olive oil; grill bread until toasted (1-2 minutes on each side); rub the garlic all over the bread.

3. Add the tuna to the container of a food processor; pulse until tuna is ground.

4. Transfer tuna to a bowl; add in the rosemary, steak seasoning, orange zest, Worcestershire sauce, vinegar, and a liberal drizzle of extra-virgin olive oil; mix to combine.

5. Brush the onion slices with olive oil and grill them 3-4 minutes on each side or until tender.

6. While the onions are cooking, get the burgers ready to go on the grill by forming 4 large patties.

7. Grill the patties with the lid down for 2 minutes on each side for rare and up to 5 minutes on each side for well-done.

8. A minute before taking the burgers off the grill, top with an onion slice and two slices of cheese.

9. Place the grilled bread on a platter; top with the orange slices, radicchio, and burgers.

10. Season with salt and pepper; enjoy.

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