Tuna Burgers with Carrot-Ginger Sauce

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My husband made this tonight. First attempt at this sort of thing. He followed the recipe exactly. The burger was awful. The meat was WAY overprocessed...not sure why Tyler doesn't warn about this in the recipe. Why not chop the meat finely instead of process? The flavor was okay, but the texture was dry and mealy, like fish mousse. A terrible waste of beautiful tuna. Agree with another post that said the slaw sauce was watery. Sorry, Tyler, we didn't like this at all.

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This had good flavor from the soy, ginger, and cilantro. Maybe it was the grade of tuna I used, but this turned out very dry to me. The carrot-ginger sauce was good and I thought it would help moisten the tuna, but didn't do it for me.

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Sushi grade tuna isn't required. I used "regular" grade tuna from my fish monger at the supermarket. Turned out fine.

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I used albacore steaks. I used green salad that I had made instead of the sprouts. It was still fantastic.. I cannot wait ti make it for some friends and family. Terrific!

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Sorry, but why take sushi-grade tuna and make "hamburger" out of it.

To me this exercise is akin to making hamburger out of filet mignon.

I can think of numerous better ways to use sushi-grade tuna - and much easier to prepare.

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This is the best tuna burger. It has great flavor and while maintaining the tuna's quality! Plus, it super easy to make! This will be a keeper.

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The texture and consistency were perfect. We used sushi grade black fin, grilled in a cast iron skillet and added some wasabi to the buns for an extra kick. The burgers came out a perfect medium rare and were very tender and juicy. Reminded me of all the flavors in tuna tataki but on a bun. The carrot sauce had a nice consistency (used extra carrots and was a refreshing healthy condiment alternative. Be careful of how much ginger you add as it can be a bit overpowering. Will definitely make this again. This is the type of recipe you can make numerous one-off variations of. Next we may try adding a jalepe?o to the carrot sauce with some raw onion and tomato for garnish.

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I like Tyler Florence's recipes, however they are a lot of work and prep. Could not locate spicy sprouts in my area, so that was omitted. The sauce was pretty tasty, but lacked some thickness(too watery. Using the ingredients for the burgers was very tasty, but the amount of ingredients and kind of ingredients made the burgers very loose and falling apart. I had to add some very fine bread crumbs so that I could form patties that would hold together. I followed the recipe to a T, but was not too thrilled with outcome.