Tuna Burgers With Wasabi Ginger Mayo Recipe

Name: Tuna Burgers With Wasabi Ginger Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tuna Burgers; 4 scallions, white and light green parts only, finely chopped; 1/4 cup minced fresh ginger; 1 large egg, lightly beaten; 1 1/2 pounds sushi-grade ahi tuna, chopped; Salt and freshly ground black pepper; 1 English cucumber; 1 tablespoon grapeseed oil; 1 box broccoli or alfalfa sprouts; 6 brioche rolls; Wasabi Ginger Mayonnaise; 1/2 cup mayonnaise; 2 tablespoons prepared wasabi; 6 tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)

Servings: persons

Tuna Burgers
4 scallions, white and light green parts only, finely chopped
1/4 cup minced fresh ginger
1 large egg, lightly beaten
1 1/2 pounds sushi-grade ahi tuna, chopped
Salt and freshly ground black pepper
1 English cucumber
1 tablespoon grapeseed oil
1 box broccoli or alfalfa sprouts
6 brioche rolls
Wasabi Ginger Mayonnaise
1/2 cup mayonnaise
2 tablespoons prepared wasabi
6 tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)

1
Combine the scallions, ginger, egg and tuna in a large bowl. Season with salt and pepper to taste. Form the mixture into 6 patties (they will be quite loose), set on a plate and cover with plastic wrap. Put the burgers in the fridge for at least 15 minutes to firm up a little.
2
Meanwhile, slice the cucumber into wide ribbons using a peeler and make the wasabi ginger mayonnaise: stir together the mayonnaise, wasabi and pickled ginger. Add a little water if needed to thin the mayo. Cover and set aside.
3
Set a large, nonstick pan over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the burgers to the pan in batches. Cook until golden brown on the bottom, about three minutes. Flip and cook for another few minutes, until just cooked through (you can stop the burgers at medium rare, but I like them closer to medium/medium-well). Keep in a warm place while you cook the rest of the burgers.
4
Toast the buns and serve the burgers on top, with a generous dollop of the wasabi mayonnaise, a handful of sprouts and a few ribbons of cucumber.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Tuna Burgers, 4 scallions, white and light green parts only, finely chopped, 1/4 cup minced fresh ginger, 1 large egg, lightly beaten, and more.

Yes, Tuna Burgers With Wasabi Ginger Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Burgers With Wasabi Ginger Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions