Tuna Burgers with sriracha mayonnaise from The Hog Island Book of Fish & Seafood: Culinary Treasures
The key to success with tuna burgers is to handle the fish carefully and don’t over season, over handle, or overcook it. You can grill these burgers (preferably using a hinged grill rack or a...
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Cooking tools:
- Grill
- Hinged grill rack
- Grill screen
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Measuring spoon
- Measuring cup
- Spatula
- Plate
- Paper towel
Ingredients
- 1 teaspoon soy sauce, or to taste
- 2 tablespoons finely chopped fresh cilantro
- ½ cup (120 ml) mayonnaise, preferably Kewpie
- 1 teaspoon minced fresh ginger
- 2 tablespoons panko (Japanese bread crumbs)
- Big pinch of brown sugar
- 2 tablespoons finely chopped green onion
- ½ teaspoon grated lime zest
- 1 teaspoon sriracha, or to taste
- 2 tablespoons canola oil
- ¼ teaspoon freshly ground pepper
- ½ teaspoon toasted sesame oil
- Burger garnishes of your choice
- 4 hamburger buns, split and toasted
- 1 pound (455 g) sushi-grade tuna
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