tuna burgers with sriracha aioli and miso slaw
Print Recipe

tuna burgers with sriracha aioli and miso slaw

Course: Main Course
Cuisine: Asian
Keyword: aioli, asian, burgers, coleslaw, fries, spicy, sriracha
Servings: 4

Ingredients

tuna burgers

  • 1 lb tuna steak sushi-grade (I used yellowfin)
  • 1/4 c red bell pepper diced finely
  • 2 scallions sliced thin
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 egg
  • 1/2 c panko breadcrumbs
  • 1/2 tsp red pepper flakes
  • salt & pepper to taste
  • 4 hamburger buns I like martin's potato rolls
  • 4 butter or romaine lettuce leaves
  • 1 heirloom tomato sliced thin, sprinkled with salt & pepper

miso slaw

  • 1 bag coleslaw mix (chopped red and green cabbage + carrots) 12oz
  • 3 scallions sliced thinly
  • 2 tbsp mayonnaise Hellman's if possible
  • 3/4 c avocado oil
  • 2 tbsp white miso paste
  • 1/4 c rice vinegar
  • 1 tbsp lemon juice fresh squeezed
  • 1.5 tsp grated ginger
  • 1 tsp sugar
  • salt & pepper to taste

sriracha aioli

  • 1 c mayonnaise Hellman's preferred
  • 1.5 tbsp sriracha
  • .5 tbsp ketchup
  • 1 clove garlic pressed with garlic presser (or chopped up finely)
  • 1 tsp lemon juice freshly squeezed
  • 1 tsp honey
  • 4 large scallions charred on the grill & chopped
  • salt & pepper to taste

Instructions

tuna burgers

  • In a large bowl, mix together the soy sauce, sesame oil, egg, and red pepper flakes. 
  • Dice up the tuna steak into small chunks (the smaller, the better, as it will help the patties stay intact), and add the tuna to the large bowl.
  • Next add in the red bell pepper and scallions, and mix together. 
  • Sprinkle salt & pepper over the mix (don't go overboard with the salt, since the mixture already has soy sauce), and add in the panko breadcrumbs.
  • Fold the mixture until everything is combined and then form into 4 patties. 
  • Refrigerate the patties for at least 20 minutes (this will help the patties keep their shape).
  • If cooking on the grill, turn it up to high and brush the grates with avocado oil. Cook the burgers for about 3 minutes per side (you want the outside to be browned while the inside remains medium rare).
    If cooking on the stove top, heat the avocado oil in a skillet on high and cook the burgers for about 3 minutes per side, again until the outside is browned and the inside is medium rare.
  • Grill or toast the buns, and serve with the lettuce leaves, sliced tomato, sriracha aioli and miso slaw (and French fries if desired--I used the Alexia frozen variety and cooked for about 20 minutes while the burgers were on the grill).

miso slaw

  • in a nutribullet or food processor, combine the miso, rice vinegar, lemon juice, ginger, and sugar. 
  • if using the nutribullet, transfer to a mixing bowl then slowly stream in the avocado oil as you whisk.
    if using a food processor, slowly stream in the avocado oil with the food processor on low.
    either way, continue until the ingredients come together and emulsify. add salt & pepper to taste.
  • in a large salad bowl, add in the coleslaw mix and sliced scallions. dress with as much dressing as desired, and reserve the remaining dressing for a future use. let the slaw sit in the refrigerator until ready to serve (and this can be made up to a day in advance).

sriracha aioli

  • rinse the scallions then dry and coat with avocado oil. using either a grill pan or outdoor grill, grill the scallions on high heat until they are slightly charred.
  • in a bowl, combine the mayo, sriracha, ketchup, pressed garlic, chopped grilled scallions, lemon juice, honey, and salt & pepper.
  • refrigerate until ready to serve (this can also be done a day in advance, as the aioli gets even better as it sits and the flavors combine).