Ingredients Jump to Instructions ↓

  1. 3 tbsp. of peanut oil

  2. 1 red onion, cut in rings

  3. 2 1/4 lb. fresh tuna

  4. 1/2 cups panko (Japanese bread crumbs) or other bread crumbs

  5. 1/4 cup scallions, finely chopped

  6. 3 tbsp. fresh cilantro leaves, chopped

  7. 2 tsp. fresh ginger, minced

  8. 1 egg, lightly beaten

  9. 1 tsp. Sriracha chili paste

  10. 1 tsp. garlic, minced

  11. 1/2 tsp. salt

  12. 2 tsp. soy sauce Salt and pepper, to taste

  13. 6 hamburger buns Spicy Mayo:

  14. 1 cup light mayonnaise

  15. 1/2 teaspoon cayenne pepper

  16. 1/4 cup Sriracha chili paste (or any other Asian chili paste)

  17. 1 lime, juiced

  18. 2 tablespoons cilantro, chopped

Instructions Jump to Ingredients ↑

  1. Place a skillet on medium heat. When the plan is hot add 1 tablespoon of peanut oil. Add the onion rings and saut until the rings are soft and caramelized. Set aside.

  2. Place the tuna in a food processor. Pulse the tuna until it is ground. Don't over process.

  3. Place the tuna in a large bowl. Add the panko, scallions, 2 tablespoons of the cilantro, ginger, egg, Sriracha, garlic, 1/2 teaspoon of the salt, and the soy sauce.

  4. Mix the ingredients in the bowl until they are combined.

  5. Divide the mixture into 6 balls and shape into hamburger patties.

  6. Place a large skillet over medium-high heat. When it is hot, add 2 tablespoons of peanut oil.

  7. Season the tuna patties with salt and pepper on both sides and add the burgers to the skillet. Cook for about 3-4 minutes per side, only turn the burgers once.

  8. Warm the hamburger buns in a toaster oven or your main oven.

  9. Place the finished patties in the hamburger buns and top with caramelized red onions. Garnish with remaining chopped cilantro.

  10. . Serve the spicy mayo on the side. Spicy Mayo: 1. Make the spicy mayo by combining the mayonnaise, cayenne pepper, Sriracha, lime juice, and chopped cilantro. Stir well and refrigerate until ready to serve.<


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