Thai Style Tuna Burger Recipe 465

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.

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 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.

THAI STYLE TUNA BURGER RECIPE - (4.6/5)

Steps:

• Preheat oven to 450 degrees F. In a small bowl combine mayonnaise and ginger; transfer 2 Tbsp. to a large bowl. Cover remaining mayonnaise mixture and chill. To the same large bowl add eggs, panko, fish sauce, and Asian chili sauce. Flake tuna and add to bowl. Add celery and green onion and stir. Let stand 10 minutes. With wet hands, shape tuna mixture into four 3/4-inch-thick patties. Place tuna patties on a greased baking sheet. Bake 10 minutes or until done (160 degrees F). To serve, spread ciabatta halves with remaining mayonnaise mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro-greens, thinly sliced peppers, and top buns. Makes 4 servings. *Wild Planet tuna does not need to be drained. If using a brand packed in oil or water, drain tuna.