Grilled Tuna Burgers with Spicy Mayo

When it comes to a satisfying meal that’s easy to prepare, grilled tuna burgers with spicy Sriracha mayo hit the spot. These burgers offer a bold twist on the traditional, making them a perfect choice for any season. The spicy mayo adds just the right kick, complementing the juicy, grilled tuna patty. To complete the experience, you can just pair these burgers with a Thai coleslaw or other slaw, which adds a crunchy, refreshing contrast. This combination isn’t just delicious—it’s a simple way to bring a touch of excitement to your dining table. These tuna burgers will be a hit, proving that great flavor often comes from simple, well-crafted combinations.

Ingredients
For the tuna burgers:•1 tablespoon toasted sesame oil
•1 tablespoon low-sodium soy sauce
•1/4 teaspoon crushed red pepper flakes
•1 egg, lightly beaten
•454 grams (1 pound) sushi-grade tuna, finely diced
•60 ml (1/4 cup) finely diced red bell pepper
•1/2 jalapeno finely diced
•2 scallions, finely sliced
•Kosher salt and freshly ground black pepper
•118 ml (1/2 cup) panko breadcrumbs
•Vegetable oil, for cooking
•237 ml (1 cup) mayonnaise
•118 ml (1/2 cup) sour cream
•1 1/2 tablespoons Sriracha
•1 teaspoon lemon juice
•1 teaspoon honey
•4 grilled scallions, chopped
•Kosher salt and freshly ground black pepper
•4 seeded hamburger buns, split
•4 medium butter lettuce leaves  
•1 beefsteak or heirloom tomato, sliced
For the spicy sriracha mayo:•237 ml (1 cup) mayonnaise
•118 ml (1/2 cup) sour cream
•1 1/2 tablespoons Sriracha
•1 teaspoon lemon juice
•1 teaspoon honey
•4 grilled scallions, chopped
•Kosher salt and freshly ground black pepper
For serving:•4 seeded hamburger buns, split
•4 medium butter lettuce leaves  
•1 beefsteak or heirloom tomato, sliced

Preparation

1. In a large mixing bowl, combine the sesame oil, soy sauce, red pepper flakes and egg. Mix well, then fold in the tuna, red bell pepper, jalapeño and scallions. Mix again to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into four equal 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.

Cook's notes

When grilling the bread, you can grill 3 to 4 scallions at the same time for use in the Spicy Sriracha Mayo.

Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves, and tomato slices on the toasted, seeded hamburger buns,

Pair with a dry Riesling.

About the author

Paul is proud to be a “Jersey Boy,” born and raised in New Jersey. He graduated from Albright College in Reading, Pennsylvania, then went on to New York University to study prosthetics and orthotics. Even though that is his profession, his true passion has always been food. Once he moved to New York City, his food journey soared, this time adding critic/blogger to his resumé. Living there has broadened his food horizons and made him a better cook, and he hopes he has educated and inspired others along the way. Paul can be found on Instagram at paulygfood.

Paul Goodman

Contributor

Grilled Tuna Burgers with Spicy Mayo

Ingredients

For the tuna burgers:

For the spicy sriracha mayo:

For serving:

Preparation

Cook's notes

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