Ahi Tuna Burgers

By Ellie

4 Person

40 Minutes

0 Calories

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! Hamburgers are the main food in the modern western fast food, one of the earliest hamburger is mainly composed of small round two slices of bread with a piece of beef Patty, modern Hamburg, in addition, to clamp the traditional burgers, is still in the second floor of the buns are coated with butter, mustard, ketchup, salad dressing, etc., to clip into the tomato, onion, vegetable, pickles, such as food, can eat at the same time as. This kind of food is easy to eat, delicious flavor, comprehensive nutrition, now has become one of the world's best-selling convenient staple food!

Ingredients

To assemble the burgers:

½ cup enoki mushrooms
½ cup onion sprouts
4 leaves butter lettuce
1 avocado, sliced
1 tbsp. softened butter
4 brioche buns

for the slaw:

¼ cup fresh mint leaves
1 tsp. fresh lime juice
1 tsp. rice vinegar
1 tsp. toasted sesame oil
½ cup shredded carrot
1 cup thinly sliced red cabbage

for the burgers:

1 tbsp. olive oil
2 tbsp. toasted black sesame seeds
1 tbsp. fresh lime juice
½ tsp. sriracha
1 tbsp. toasted sesame oil
2 tbsp. soy sauce
2 tbsp. finely chopped white onion
½ pound sushi grade ahi tuna cut into ¼-inch dice

For the sriracha mayo:

1 tsp. lime juice
1 tsp. toasted sesame oil
1 tsp. ketchup
1 tsp. sriracha
3 tbsp. mayonaise

Method

01

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.
02

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.
03

For the spicy sriracha mayo: Combine all the ingredients for the mayo together in a small bowl.
04

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.
05

For the tuna burger: Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.
06

To assemble the burgers: 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 it on top of the burger. Serve with extra sauce on the side.
07

For the tuna burger: 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!

Related Tags

Ahi Tuna Burgers

5.0

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

To assemble the burgers:

½ cup enoki mushrooms

½ cup onion sprouts

4 leaves butter lettuce

1 avocado, sliced

1 tbsp. softened butter

4 brioche buns

for the slaw:

¼ cup fresh mint leaves

1 tsp. fresh lime juice

1 tsp. rice vinegar

1 tsp. toasted sesame oil

½ cup shredded carrot

1 cup thinly sliced red cabbage

for the burgers:

1 tbsp. olive oil

2 tbsp. toasted black sesame seeds

1 tbsp. fresh lime juice

½ tsp. sriracha

1 tbsp. toasted sesame oil

2 tbsp. soy sauce

2 tbsp. finely chopped white onion

½ pound sushi grade ahi tuna cut into ¼-inch dice

For the sriracha mayo:

1 tsp. lime juice

1 tsp. toasted sesame oil

1 tsp. ketchup

1 tsp. sriracha

3 tbsp. mayonaise

03 Method

Step 1

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.

Step 2

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.

Step 3

For the spicy sriracha mayo: Combine all the ingredients for the mayo together in a small bowl.

Step 4

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.

Step 5

For the tuna burger: Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.

Step 6

To assemble the burgers: 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 it on top of the burger. Serve with extra sauce on the side.

Step 7

For the tuna burger: 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!

04 Author

Ellie

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