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1
Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl.
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2
Mix well, then fold in the tuna, red bell pepper and scallions.
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3
Mix well to coat everything evenly.
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4
Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything.
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5
Carefully form the mixture into 4 even-size patties and set on a platter.
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6
Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
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7
Heat a large nonstick skillet over high heat.
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8
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).
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9
Grill the hamburger buns over high heat until well charred and crispy.
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10
Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
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11
Cook's Note: When grilling the bread, you can grill 3 to 4 scallions at the same time for use in the Spicy Sriracha Mayo.
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12
Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl.
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13
Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.
