Scallion Garlic Tuna Burgers
Scallion Garlic Tuna Burgers
Ingredients
For the Tuna Burgers
- 3 cans Ahi Yellowfin tuna, drained
- 1/2 cup panko bread crumbs
- 2 eggs
- 2 tablespoons garlic, minced
- 1/2 cup green onions, sliced
- 2 tablespoons hoisin sauce
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste onion powder
- to taste ginger powder
- 2 tablespoons butter
- 3 brioche buns
- 1 avocado, sliced
- as needed green onions, extra sliced, for topping
For the Honey Sesame Slaw
- 4 cups green cabbage, shredded
- 1/3 cup avocado mayo
- 1 tablespoon seasoned rice vinegar
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons honey
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste white sesame seeds
- to taste black sesame seeds
For the Sweet Chili Sriracha Mayo
- 1/2 cup avocado mayo
- 1 1/2 tablespoons sweet chili sauce
- 1 1/2 tablespoons sriracha
- 1/2 tablespoon seasoned rice vinegar
- to taste garlic powder
Instructions
- 1
In a large bowl, combine the drained Ahi Yellowfin tuna, panko bread crumbs, eggs, minced garlic, 1/2 cup sliced green onions, hoisin sauce, salt, pepper, garlic powder, onion powder, and ginger powder. Mix until all ingredients are well combined.
⏱️ 5 min
- 2
Form the tuna mixture into 3 equal-sized patties.
⏱️ 5 min
- 3
Place the patties on a plate, cover, and refrigerate for at least 1 hour, or up to 24 hours, to allow them to firm up.
⏱️ 60 min
- 4
While the tuna burgers are chilling, prepare the Honey Sesame Slaw. In a medium bowl, combine the shredded green cabbage, avocado mayo, seasoned rice vinegar, toasted sesame oil, honey, salt, pepper, garlic powder, white sesame seeds, and black sesame seeds. Mix thoroughly until well combined.
⏱️ 5 min
- 5
In a separate small bowl, prepare the Sweet Chili Sriracha Mayo. Combine the avocado mayo, sweet chili sauce, sriracha, seasoned rice vinegar, and garlic powder. Stir until smooth and well combined.
⏱️ 5 min
- 6
Store both the prepared slaw and sauce in the refrigerator until ready to assemble the burgers.
- 7
Once the tuna burgers are firm, heat a large skillet over medium heat.
⏱️ 1 min
- 8
Add 2 tablespoons of butter to the skillet and allow it to melt and coat the pan.
⏱️ 1 min
- 9
Carefully place the tuna patties into the hot skillet. Cook for 3 1/2 to 4 1/2 minutes per side, until a beautiful golden-brown crust forms and the patties are heated through.
⏱️ 9 min
- 10
Remove the cooked tuna patties from the skillet and set aside.
- 11
If desired, lightly toast the brioche buns in the same skillet for about 1 minute per side, or until golden.
⏱️ 2 min
- 12
Assemble the burgers: Spread Sweet Chili Sriracha Mayo on the toasted brioche buns. Place a tuna patty on the bottom bun, top with sliced avocado, a generous spoonful of Honey Sesame Slaw, and extra sliced green onions.
⏱️ 3 min
- 13
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Scallion Garlic Tuna Burgers
For the Tuna Burgers
- 3 cans Ahi Yellowfin tuna, drained
- 1/2 cup panko bread crumbs
- 2 eggs
- 2 tablespoons garlic, minced
- 1/2 cup green onions, sliced
- 2 tablespoons hoisin sauce
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste onion powder
- to taste ginger powder
- 2 tablespoons butter
- 3 brioche buns
- 1 avocado, sliced
- as needed green onions, extra sliced, for topping
For the Honey Sesame Slaw
- 4 cups green cabbage, shredded
- 1/3 cup avocado mayo
- 1 tablespoon seasoned rice vinegar
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons honey
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste white sesame seeds
- to taste black sesame seeds
For the Sweet Chili Sriracha Mayo
- 1/2 cup avocado mayo
- 1 1/2 tablespoons sweet chili sauce
- 1 1/2 tablespoons sriracha
- 1/2 tablespoon seasoned rice vinegar
- to taste garlic powder
Instructions
- 1
In a large bowl, combine the drained Ahi Yellowfin tuna, panko bread crumbs, eggs, minced garlic, 1/2 cup sliced green onions, hoisin sauce, salt, pepper, garlic powder, onion powder, and ginger powder. Mix until all ingredients are well combined.
⏱️ 5 min - 2
Form the tuna mixture into 3 equal-sized patties.
⏱️ 5 min - 3
Place the patties on a plate, cover, and refrigerate for at least 1 hour, or up to 24 hours, to allow them to firm up.
⏱️ 60 min - 4
While the tuna burgers are chilling, prepare the Honey Sesame Slaw. In a medium bowl, combine the shredded green cabbage, avocado mayo, seasoned rice vinegar, toasted sesame oil, honey, salt, pepper, garlic powder, white sesame seeds, and black sesame seeds. Mix thoroughly until well combined.
⏱️ 5 min - 5
In a separate small bowl, prepare the Sweet Chili Sriracha Mayo. Combine the avocado mayo, sweet chili sauce, sriracha, seasoned rice vinegar, and garlic powder. Stir until smooth and well combined.
⏱️ 5 min - 6
Store both the prepared slaw and sauce in the refrigerator until ready to assemble the burgers.
- 7
Once the tuna burgers are firm, heat a large skillet over medium heat.
⏱️ 1 min - 8
Add 2 tablespoons of butter to the skillet and allow it to melt and coat the pan.
⏱️ 1 min - 9
Carefully place the tuna patties into the hot skillet. Cook for 3 1/2 to 4 1/2 minutes per side, until a beautiful golden-brown crust forms and the patties are heated through.
⏱️ 9 min - 10
Remove the cooked tuna patties from the skillet and set aside.
- 11
If desired, lightly toast the brioche buns in the same skillet for about 1 minute per side, or until golden.
⏱️ 2 min - 12
Assemble the burgers: Spread Sweet Chili Sriracha Mayo on the toasted brioche buns. Place a tuna patty on the bottom bun, top with sliced avocado, a generous spoonful of Honey Sesame Slaw, and extra sliced green onions.
⏱️ 3 min - 13
Serve immediately and enjoy!