Gluten-free + Dairy-free
If you're a fan of bold flavors and looking for a new way to enjoy your favorite seafood, then look no further than these spicy tuna burgers. Bursting with the zesty heat of chili peppers and the umami goodness of ahi tuna, these burgers are a delicious twist on the classic beef patty.
Whether you're entertaining guests or just looking for a flavorful weeknight dinner, these burgers are sure to impress. And the best part? They're quick and easy to make, so you can enjoy a restaurant-quality meal without ever leaving your kitchen. So get ready to spice up your burger game with this mouthwatering recipe.
Burgers is one of my favorite meal prep staples that I keep in the freezer. They are easy to prep, easy to cook, and a good source of protein!
Homemade burgers patties are an easy place to sneak in veggies, for anyone feeding a picky eater. For this recipe I mixed in snap peas, herbs and seaweed which provided flavor, texture and nutrients. I used 2 pounds of minced tuna to create approximately 12, quarter pound burgers. I cooked 3 for dinner, then froze the remaining patties on a sheet tray.
To freeze patties in a way that they DO NOT stick together, place patties on a parchment lined sheet tray, making sure to leave enough room in between patties so they are NOT touching, then place in the freezer for 2 hours or over night. When the patties are frozen either vacuum seal them, or place in ziplock bags in a single layer or with parchment in between the patties, then return them to the freezer to consume later. This is a great way to eat healthy on a busy week night!
Yield: 8 to 12 burgers
Prep Time: 15 mins
Cook time: approx. 10 mins
Spicy Tuna Burgers
2# Raw ahi tuna, minced
⅓ Cup Scallions, thin sliced
⅓ Cup Snap peas, thin sliced (optional)
2 TBSP Dill, chopped (optional)
1 - 2 TBSP Toasted sesame oil
1 - 2 TBSP Rice vinegar
¼ Cup Furikake seasoning (nori, sesame seeds, bonito )
2 - 4 TBSP Sriracha
1 - 2 TBSP Tamari / soy sauce
¼ Cup Kewpie mayo / mayo (If mixture isn't sticking together add more mayo)
2 tsp Salt
Avocado, season with Maldon salt and furikake
1 Cup English cucumber, thin sliced
2 TBSP Furikake seasoning
2 TBSP Rice vinegar
½ tsp Coconut sugar
½ tsp Toasted sesame oil
½ tsp Red chili flake
½ Cup Kewpie mayo / mayo
1 - 2 TBSP Sriracha
2 tsp Rice vinegar
1 tsp Tamari / soy sauce
1 tsp Furikake seasoning / toasted sesame seeds
Thin slice snap peas & scallions, then add to a medium mixing bowl. Chop the dill, and add it to the bowl and set aside.
Thin slice approx. 1 cup of english cucumber, I find using a mandoline helps with size consistency. Add the cucumber to a separate small bowl and season with salt, coconut sugar, sesame oil, rice vinegar and red chili flake. Toss the ingredients together using your hands and set aside. (You will add the furikake later).
If you bought tuna nakaochi (minced tuna) you can add it to the bowl with the snap peas and skip this step. If you bought a tuna loin to mince yourself, thinly dice the tuna as small as you can. Add the tuna to a food processor and pulse two to three times. You don't want to puree the meat, just break it down slightly so the patties will hold together.
Add the minced tuna to the mixing bowl with the snap pea mixture, then and add the remaining burger ingredients. Mix together using your hands until the mixture is well combined. (WARNING, the mixture will be VERY cold, you may want to wear gloves)
Heat 1 TBSP of avocado oil and 1 tsp of sesame oil in a large cast iron skillet, and make a small 1 inch tester patty. Taste and adjust the seasoning as desired. (In my first batch I found I needed to add more sriracha, mayo and furikake). Make another tester patty until you achieve your desired flavor.
Line a sheet tray with parchment paper, and wet your hands before touching the meat. Wetting your hands helps minimize the amount of raw meat that will stick to your hands.
Form quarter pound patties and place on the sheet tray. Leave enough room between the patties so they do not touch. Repeat until all of the mixture is formed.
Cook what you would like to eat for dinner, then freeze the remaining raw patties on the sheet tray for 2 hours or over night. When the patties are frozen solid vacuum seal them or place in a ziplock bag with parchment in between the patties so they do not stick together. (If you are thinking this is too many burgers, try making some mini patties for added variety in the freezer.)
To cook, heat a cast iron skillet over medium heat. Cook the patties on one side until you start to see a light pink/white color creep up the sides of the patty, then flip the patties. (You want your pan to be hot, but not smoking to ensure the burgers do not burn.)
If preparing from frozen, cook the patties in the cast iron on the stovetop OR bake them on a parchment lined sheet tray in the oven. To bake them, preheat the oven to 375℉ and bake on the parchment lined sheet tray for approximately 20 mins, flipping the patties half way through.
Let the cooked burgers rest on a cooling rack or plate while you toast the buns. To toast the buns, place them inside down onto the hot cast iron skillet for 1-3 mins or until bread is golden brown. Then flip the buns for 30 seconds to toast the outside. You may also toast the buns in the oven.
Mix all the sriracha aioli ingredients together with a whisk in a small mixing bowl. Taste and adjust the spice level as needed.
Add the furikake to the marinated cucumbers and toss.
To assemble the burgers, spread the sriracha aioli on the inside of both sides of the bun. Then top with burger patty, and garnish with sliced avocado, marinated cucumber and mixed greens.
Enjoy! We love hearing from you and seeing the beautiful creations you make. Join us on Instagram @Kitchen.Enrichments to see more of what we've been cooking. If you're in need of a side to go with your burger, check out our Oven Baked Fries Tutorial, because who doesn't love fries and a burger!