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tuna burgers with sriracha aioli and miso slaw

tuna burgers with sriracha aioli and miso slaw

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Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

tuna burgers
  1. In a large bowl, mix together the soy sauce, sesame oil, egg, and red pepper flakes. 
  2. 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.
  3. Next add in the red bell pepper and scallions, and mix together. 
  4. 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.
  5. Fold the mixture until everything is combined and then form into 4 patties. 
  6. Refrigerate the patties for at least 20 minutes (this will help the patties keep their shape).
  7. 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.
  8. 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
  1. in a nutribullet or food processor, combine the miso, rice vinegar, lemon juice, ginger, and sugar. 
  2. 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.
  3. 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
  1. 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.
  2. in a bowl, combine the mayo, sriracha, ketchup, pressed garlic, chopped grilled scallions, lemon juice, honey, and salt & pepper.
  3. 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).