Photo: Tuna Burgers with Carrot-Ginger Sauce Recipe
Ingredients
For the Sauce:
- 1 small carrot, roughly chopped
- 1 1/2-inch piece ginger, peeled
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- Pinch of sugar
- Kosher salt and freshly ground pepper
For the Burgers:
- 1 pound sushi-grade tuna
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons low-sodium soy sauce
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated fresh ginger
- Kosher salt and freshly ground pepper
- 1 cup spicy sprouts, for garnish
- 4 whole-grain hamburger buns
- 1/2 avocado, sliced
Directions
Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
Photograph by Con Poulos
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By ashooner96
Plano, TX
on January 07, 2012
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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.
By sfso21_9776854
Sacramento, CA
on September 06, 2011
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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.
By jeff984_11618625
homecity, AL
on September 06, 2011
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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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