Tuna Burgers with Carrot-Ginger Sauce

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  • Level: Easy
  • Total: 34 min
  • Prep: 30 min
  • Cook: 4 min
  • Yield: 4 Burgers
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.