Tuna Burger

2 pounds fresh tuna
1 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons butter
1 anchovy minced
1 shallot minced
Cut tuna into small chunks, removing the dark part.
Chop chunks with two very sharp knives or clevers until it appears to be ground and sticks together.
Form into 4 to 6 patties and refrigerate.
Cream together butter, anchovy and shallot and form one ball for each patty.
Heat grill to high and grease the grill.
Salt and pepper liberally on the outside.
Place patty over direct heat, add 1/2 of butter ball .
Turn the patty in about 5 minutes, add 1/2 butter ball to top of patty.
Grill to your taste.
Fix seasoned butterballs to suit your taste for any kind of burger.
This allows you to grill leaner ground meats, better controlling the amount of fat consumed and still have a juicy, tasty burger. Add fresh mint leaves to butter balls for lamb try sage or curry butter for turkey.