Ahi tuna burgers with spicy sriracha mayo
These tuna burgers are a healthier alternative when the craving strikes. Finely diced tuna is combined with soy, lime juice, sriracha and sesame seeds to make the most flavorful burger imaginable!
Serves: 4
  • For the sriracha mayo:
  • 3 tablespoons mayonaise
  • 1 teaspoon sriracha
  • 1 teaspoon ketchup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice
  • for the burgers:
  • ½ pound sushi grade ahi tuna cut into ¼-inch dice
  • 2 tablespoon finely chopped white onion
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sriracha
  • 1 tablespoon fresh lime juice
  • 2 tablespoons toasted black sesame seeds
  • 1 tablespoon olive oil
  • for the slaw:
  • 1 cup thinly sliced red cabbage
  • ½ cup shredded carrot
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh lime juice
  • ¼ cup fresh mint leaves
  • To assemble the burgers:
  • 4 brioche buns
  • 1 tablespoon softened butter
  • 1 avocado, sliced
  • 4 leaves butter lettuce
  • ½ cup onion sprouts
  • ½ cup enoki mushrooms
  1. For the spicy sriracha mayo:
  2. Combine all the ingredients for the mayo together in a small bowl.
  3. For the tuna burger:
  4. Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.
  5. Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.
  6. Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside. Watch them carefully and make sure not to overcook them!
  7. For the slaw:
  8. To make the slaw, combine the cabbage, carrot sesame oil, rice vinegar and lime juice in a small bowl. Tear the mint into small pieces and add it to the slaw. Season lightly with salt and pepper.
  9. To assemble the burgers:
  10. Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.
  11. Place the lettuce and enoki mushrooms on the bottom buns. Top with one tuna patty, a few slices of avocado and a handful of sprouts. Spread a dollop of sriracha mayo on the top bun and place on top of the burger. Serve with extra sauce on the side.
Recipe by Scaling Back at https://www.scalingbackblog.com/ahi-tuna-burgers-with-spicy-sriracha-mayo/