Ingredients
For the Burger:
1/2 lb bluefin tuna
2 tsp green onion, chopped
1 tbsp fish sauce
1 thin slice red onion
1 thin slice cucumber
2 hamburger buns
Butter for the buns
For the Spicy Mayo:
1/4 cup mayonnaise
1 tbsp Sriracha
1 tsp sesame oil
Directions
If the tuna is frozen, thaw it overnight in the refrigerator. Rinse and pat dry with a paper towel. Season both sides with salt and pepper.
Roughly chop the tuna and place it in a food processor. Pulse until it reaches a texture similar to ground meat.
Transfer the tuna mixture to a bowl, then add green onion and fish sauce. Mix well by hand. Cover the bowl and refrigerate for about an hour.
While the tuna chills, prepare the spicy mayo: combine the mayonnaise, Sriracha, and sesame oil in a small bowl. Stir with a fork until smooth. Set aside.
Remove the tuna mixture from the refrigerator and shape it into two patties by rolling into balls and flattening them.
Preheat the grill to medium-high heat. Grill the patties for 4-5 minutes on each side until cooked through.
While the burgers are grilling, butter the insides of the hamburger buns and place them on the grill, cut side down, until crisp and lightly charred.
To assemble the burgers, spread some of the spicy mayo on the bottom bun, add the tuna patty, top with red onion and cucumber slices, and drizzle more mayo on top. Cover with the top bun.
Serve immediately and enjoy!
Options: Add crispy lettuce to the bun. Serve with Asian Slaw or Onion Rings
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