Follow these steps for perfect results
kirby cucumbers
thinly sliced
red onion
thinly sliced
rice vinegar
sugar
sugar
kosher salt
fresh ground pepper
fresh ginger
finely grated
garlic clove
smashed
Thai chiles
seeded and minced
asian fish sauce
cilantro
finely chopped
basil
finely chopped
tuna
sushi-quality
vegetable oil
sesame oil
hamburger buns
dry roasted peanuts
finely chopped
mayonnaise
soy sauce
cilantro
finely chopped
scallion tops
finely chopped
black sesame seeds
fresh ginger
finely grated
lemon zest
finely grated
fresh lemon juice
fresh ground pepper
Thinly slice cucumbers and red onion.
Combine cucumbers, red onion, rice vinegar, sugar, salt, and pepper in a bowl. Let stand for 1 hour.
Mash ginger, garlic, chile, and sugar into a paste.
Stir in fish sauce, cilantro, and basil into the ginger paste.
Thinly slice tuna and cut into small cubes.
Combine tuna with the ginger paste mixture.
Shape the tuna mixture into 4 patties.
Refrigerate tuna burgers for 20 minutes.
Light a grill.
Combine vegetable oil and sesame oil.
Brush burgers and buns with the oil mixture.
Grill burgers for 6 minutes, turning once, for medium rare.
Grill cut sides of the buns until toasted, about 1 minute.
Combine all Ginger-Lemon Mayonnaise ingredients in a bowl.
Drain the cucumber salad.
Spread Ginger-Lemon Mayonnaise on the cut sides of the buns.
Place tuna burgers on the bottoms buns.
Top with cucumber salad and peanuts.
Cover the burgers with the buns and serve.
Expert advice for the best results
Use high-quality tuna for the best flavor and texture.
Don't overcook the tuna burgers, aim for medium-rare.
Adjust the amount of chile to your spice preference.
Everything you need to know before you start
15 minutes
Cucumber salad and mayonnaise can be made ahead.
Serve on a plate with a side of fries or salad.
Serve with sweet potato fries
Serve with a side salad
Pairs well with the Thai flavors.
Refreshing and light.
Discover the story behind this recipe
Fusion of Thai flavors with Western burger format.
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