Asian Tuna Burgers

Michael found this recipe over at Food Gawker (originally from SuppitySup). We made lots of modifications, so I'd say it's pretty close to a Stout original. The recipe called for 2 burgers, which you know is not enough for us, so we doubled. We also didn't have chili paste (I bought curry paste instead, oops) so we subbed Sriracha sauce + some garlic. These suckers sure are delicious! You must try it. Of course, if you can wait until tuna is on sale, it'll save ya some bucks. Next time we will likely double the wasabi and ginger in the aioli to give it a bit more flavor (was still good, but could've used a little more oomph). The burgers and relish do need to sit for an hour before use, so plan ahead.

So I'm not the best at picking out meat or seafood at the grocery store. I like to let Michael handle that part. What is the difference between drumsticks and wings? Drumsticks and drumettes? Who knows?? This is precisely why I had trouble locating the 'yellowfin tuna' when I ventured to the grocery alone. Turns out it is also called tuna steak, sashimi grade. How in the world is one supposed to know all these things? One name people, puhlease.

Makes 4 and 1/2 large, "man burgers" (as Michael calls them) or 6 medium burgers.

Ingredients

AIOLI:

• 1 teaspoon wasabi powder
• 1 1/2 teaspoons orange juice
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons pickled ginger, chopped
• 1/2 cup low-fat mayo

RELISH:

• 1 medium-large cucumber thinly sliced crosswise (about 3 cups)
• 1 red onion, cut into rings   
• 1⁄2 c rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

TUNA:

• 1 1/2 lb yellowfin tuna, roughly chopped
• 1/2 white onion, finely chopped
• 3 scallions, finely chopped
• 4 tablespoons pickled ginger, chopped
• 1 tablespoon Sriracha sauce 
• 3 cloves garlic, minced
• 4 tablespoons soy sauce
• 2 teaspoons sesame oil
• 4 tbsp low-fat mayo
• 1⁄2 cup panko breadcrumbs
• salt, to taste 
• pepper, to taste

ASSEMBLY:

• 2 buns (your favorite, delicious type), toasted
• Alfalfa sprouts, to taste

Directions

AIOLI:

1. Combine wasabi powder, orange juice, lime juice, 1 1/2 tsp pickled ginger in a mortar and pestle. Grind until smooth. Scrape the mixture into a small bowl. 
2. Add 1/2 cup mayonnaise and mix well to combine. Refrigerate the aioli until ready to use. 

RELISH:

1. Combine the cucumber slices, red onion rings, rice vinegar, sugar and 1 teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using.

BURGERS:

1. Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. 
2. Scrape the tuna into a large mixing bowl and add the diced onion, scallions, remaining pickled ginger, Sriracha, garlic, soy sauce, sesame oil, 4 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well. 
3. Form mixture into 4-6 patties (depending on how big you like your burger). Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours.
4. Spray cooking spray on a cast iron or non-stick skillet and heat it over medium heat. Gently lay the tuna patties onto the heated surface. Let them cook undisturbed, about 3 minutes until browned on one side. Flip and cook an additional 3 or 4 minutes until barely cooked through.
5. Top buns with sprouts, relish, tuna burger and aioli. Enjoy!