Thai Fusion Ahi Tuna Burgers - The Recipe Exchange

Ingredients

3 tablespoon rice vinegar
1 tablespoon coconut sugar
1 teaspoon salt
1 medium cucumber sliced very thinly
¼ red onion sliced very thinly
1 tablespoon ginger minced
1 clove garlic minced
2 tablespoon fish sauce
1 teaspoon coconut sugar
1 tablespoon finely chopped thai basil
2 tablespoon finely chopped cilantro
1 lb fresh ahi tuna sashimi grade if you plan on cooking medium rare
2 tablespoon mayonnaise
1 tablespoon sweet chilli sauce
sesame oil for cooking
crushed peanuts to garnish
leaves lettuce to serve
Burger buns to serve

Directions

Quick Cucumber Red Onion Pickle:
In a medium bowl combine the coconut sugar with the salt and rice vinegar and stir until the sugar has dissolved. Add the cucumber and red onion, stir, and set aside.

Ginger and Garlic Sauce:
In another medium bowl, combine the minced ginger, garlic, fish sauce, coconut sugar, basil and cilantro together. Set aside.

Ahi Tuna Burgers:
Chop the tuna into very small chunks. To do this, I cut the tuna into thin slices, stack the slices and slice again, turn the stacks around and cut those slices into cubes. Once they are small like this, it is easy to then chop the tuna until it is quite small, like a mince. Add the chopped tuna to the ginger and garlic mixture and stir well to combine. Pop into the fridge for 20 mins.

While the mixture is in the fridge, mix together the sweet chilli and mayonnaise and set aside.

Wet your hands and shape the mixture into burger patties. I got about 6 out of my mixture. Try and have them about 1 inch thick to ensure even cooking.

Set your broiler to high. Brush the patties with some sesame oil, and pop onto a baking tray lined with aluminium foil.

Pop the burgers under the broiler for about 6 minutes, turning halfway through (this will result in a medium rare burger – so adjust time to your liking).

To assemble the burger: spread a layer of sweet-chilli-mayo on your bun, top this with some lettuce leaves, a tuna burger, some cucumber salad (drain the cucumber first), and some crushed peanuts.