Tuna Burgers with Spicy Mayo by Divya Gugnani

Behind the Recipes

Makes 6 servings

INGREDIENTS:

Tuna Burger:
3 tbsp. of peanut oil
1 red onion, cut in rings
2 1/4 lb. fresh tuna
1/2 cups panko (Japanese bread crumbs) or other bread crumbs
1/4 cup scallions, finely chopped
3 tbsp. fresh cilantro leaves, chopped
2 tsp. fresh ginger, minced
1 egg, lightly beaten
1 tsp. Sriracha chili paste
1 tsp. garlic, minced
1/2 tsp. salt
2 tsp. soy sauce
Salt and pepper, to taste
6 hamburger buns

Spicy Mayo:

1 cup light mayonnaise
1/2 teaspoon cayenne pepper
1/4 cup Sriracha chili paste (or any other Asian chili paste)
1 lime, juiced
2 tablespoons cilantro, chopped

PREPARATION:

1. Place a skillet on medium heat. When the plan is hot add 1 tablespoon of peanut oil. Add the onion rings and sauté until the rings are soft and caramelized. Set aside.

2. Place the tuna in a food processor. Pulse the tuna until it is ground. Don't over process.

3. Place the tuna in a large bowl. Add the panko, scallions, 2 tablespoons of the cilantro, ginger, egg, Sriracha, garlic, 1/2 teaspoon of the salt, and the soy sauce.

4. Mix the ingredients in the bowl until they are combined.

5. Divide the mixture into 6 balls and shape into hamburger patties.

6. Place a large skillet over medium-high heat. When it is hot, add 2 tablespoons of peanut oil.

7. Season the tuna patties with salt and pepper on both sides and add the burgers to the skillet. Cook for about 3-4 minutes per side, only turn the burgers once.

8. Warm the hamburger buns in a toaster oven or your main oven.

9. Place the finished patties in the hamburger buns and top with caramelized red onions. Garnish with remaining chopped cilantro.

10. Serve the spicy mayo on the side.

Spicy Mayo:

1. Make the spicy mayo by combining the mayonnaise, cayenne pepper, Sriracha, lime juice, and chopped cilantro. Stir well and refrigerate until ready to serve.