Thai Style Tuna Burger Recipe 465 Food

AHI TUNA BURGERS WITH SRIRACHA AIOLI

Steps:

• With a sharp knife cut the tuna meat into 1-inch pieces. Add them to the food processor, drizzle the sesame oil over the tuna and pulse 4-6 times, be sure to not over-process the meat.
• Add the tuna and the rest of the burger ingredients to a large mixing bowl. Mix all the ingredients together.
• Form 5 equally-sized tuna patties and chill them for 20 minutes in the refrigerator.
• Pre-heat grill to 400 degrees.
• Spray grill grates with grill spray, high heat cooking spray, or brush them with oil.
• Spray a good coating of cooking spray on the tuna burgers and place them on the grill. Turn the heat down on the grill and try to keep it around 350 degrees for the rest of the cooking process. (If your grill has some spots that get really hot - avoid those areas to prevent the burgers from burning.)
• Close the grill lid and cook the burgers for 3 to 31/2 minutes.
• Spray the sides of the patties that are facing up with cooking spray, then flip them over and cook for another 3 to 31/2 minutes. *See cooking notes below
• Allow them to rest for 5 minutes then serve on burger buns with slaw and sriracha aioli
• Heat canola or high-heat cooking oil in a medium skillet over medium-high heat.
• Cook the tuna burgers in batches until nicely browned on both sides, about 3 minutes per side.
• Watch them closely, because they will cook quickly and you don't want them to burn or dry out.
• Add the bag of slaw mix, green onions, jalapeno, carrots, and cilantro to a large mixing bowl and set aside.
• Add the rice vinegar, Asian chili garlic sauce (either Sriracha or Asian Chili Garlic Sauce), honey, Dijon mustard, garlic cloves minced, sesame oil and soy sauce (or tamari for Gluten free option) to a sauce pan over medium-high heat. Bring it to a simmer, stirring occasionally for 2-3 minutes.
• Remove from the heat and whisk in the olive oil until it becomes a smooth sauce.
• Pour the sauce over the slaw mixture and toss until combined.

TASTY THAI TUNA BURGERS

Steps:

• If baking(you can also fry-instructions below), preheat oven to 450 degrees F.
• In a small bowl, mix sauce ingredients. Place 2 tbls. of the sauce in a large bowl. Cover and chill the remaining sauce in the fridge.
• To the same large bowl, add the eggs, panko, soy sauce, and Thai chili sauce. Break up the tuna and add to the bowl. Add celery, green onions and red bell pepper. Salt and pepper to taste. Stir and let stand about 10 minutes.
• Using wet hands, shape the tuna mixture into 4 patties, about 3/4" thick.
• If you want to fry them, put the oil in a skillet and heat on medium high heat. Turn down the heat to medium and add burgers and saute about 4-5 minutes each side, turning gently.
• If you bake them, place on baking sheet. Bake at 450*F. for 10-12 minutes.
• To serve, spread sandwich buns with remaining mayo/ginger sauce. Add patties to the bottom half of bun. Top with baby greens, and top buns.
• Enjoy!

THAI TUNA BURGERS

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

THAI TUNA BURGERS WITH GINGER-LEMON MAYONNAISE

Steps:

• In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
• In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
• Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
• Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
• Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
• Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.

TUNA BURGERS WITH GINGER AND SOY

Steps:

• Preheat a nonstick griddle or a grill pan to high heat.
• Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
• Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.
• In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.
• Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

TANGY TUNA BURGERS

Steps:

• Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
• Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.

THE WORLD'S BEST TUNA BURGERS!!!

Steps:

• In a medium bowl mix all ingredients together thoroughly. I noticed it is a better consistency if you mix with your hands.
• Place the extra breadcrumbs for coating on a shallow dish.
• Preheat pan on medium with Pam.
• Form a patty with your hands and coat both sides of it with breadcrumbs.
• Place the patty in a preheated fry pan.
• Repeat steps until mix is finished, usually around 6 patties.
• Cook until each side has browned and has a slight crispiness.
• I like to serve them on toasted bread with mayo, lettuce, and tomato if you like.

GRILLED TUNA WITH THAI MARINADE

Steps:

• Combine all ingredients except tuna in a non-metal bowl and mix well.
• Add tuna and coat with marinade.
• Chill 2 hours or overnight.
• Remove tuna from marinade and cook over hot coals or gas barbecue on high 1-2 minutes on each side (for rare) or until desired done-ness. Serve immediately.

WASABI TUNA BURGER WITH THAI STYLE CUCUMBERS

Steps:

• Cucumbers:.
• Combine all cucumber ingredients in a sealable plastic storage container. Chill for two hours.
• Tuna Burgers:.
• Remove any sinew from the tuna and chop into fine dice. Add the scallions, ginger, mustard, soy sauce and pepper and blend thoroughly. Do not over mix. Form into 4 equal portions and make patties. Chill for 1 hour.
• While the tuna patties are chilling, mix the wasabi powder with just enough water to make a paste. Allow to sit for 20 minutes. Add it to the mayonnaise and lime juice and chill.
• Heat a skillet and add about 2 tablespoons of the peanut oil. Cook the tuna burgers until just done, about 4 minutes per side.
• Place a piece of lettuce on the bottom of each bun and top with a few slices of cucumbers. Top with tuna burger. Then top with the bun top which has been spread liberally with Wasabi Mayonnaise. Serve with the remaining Thai Style Cucumbers on the side.
• The preparation time does not include the chilling time.

THAI-STYLE BURGERS

Steps:

• In small bowl, whisk together all spice mixture ingredients.
• In large bowl, stir together ground beef, carrots, onion, Chiles, bell pepper and salt. Add spice mixture; stir until well-combined. Stir in egg and bread crumbs. Shape mixture into 8 (4-inch) patties.
• To BBQ When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.
• Brush slices of crusty bread with a little oil and place on barbecue to toast.
• Or, heat large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add 4 of the patties; cover and cook 8 to 10 minutes or until browned and no longer pink in center, turning once. Repeat with remaining burgers, adding remaining 1 tablespoon oil. Serve in buns; top with favorite condiments.