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!
Author: Tina Jeffers
Serves: 4
Ingredients
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
Instructions
For the spicy sriracha mayo:
Combine all the ingredients for the mayo together in a small bowl.
For the tuna burger:
Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.
Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.
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!
For the slaw:
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.
To assemble the burgers:
Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.
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/