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Ginger-lemon mayonnaise on tuna patties.

    Ginger-lemon mayonnaise on tuna patties.

    Serve these burgers medium rare by using tuna of sushi grade. The burger’s mild taste comes from the cucumber salad and the ginger-lemon mayonnaise.


    Spicy Mayonnaise with Ginger and Lemon

    • Mayo, one cup’s worth
    • Soy sauce, about 2 teaspoons
    • 2 teaspoons of chopped fresh ginger
    • Greens from two scallions, coarsely chopped, about two teaspoons
    • Black sesame seeds or roasted sesame seeds, one tablespoon
    • The equivalent of 2 tablespoons of freshly grated ginger
    • A pinch of ground ginger and 1 teaspoon of lemon zest
    • Lemon juice, fresh, 2 tablespoons
    • black pepper that has just been ground

    Sallad de cucumbers

    • Two cucumbers, Kirby type, cut very thinly
    • Sliced red onion, about a quarter of a medium onion
    • 3-tablespoons of rice vinegar
    • 1.5 grams of sugar
    • The equivalent of one teaspoon of kosher salt
    • black pepper that has just been ground

    Burger patties stuffed with tuna

    The equivalent of 2 tablespoons of freshly grated ginger

    • 1 crushed garlic clove
    • 1 chile, Thai or serrano, minced and seeded
    • sugar, one teaspoonful
    • 4 teaspoons of fish sauce
    • 2 teaspoons of chopped fresh ginger
    • 1-tablespoonful of chopped basil
    • 1.5 kg of sushi-grade tuna
    • 1,500 milliliters of oil from vegetables
    • 1.25 tablespoons of sesame oil
    • 4 Buns for burgers
    • Ingredients: 2 tbsp. of coarsely chopped dry-roasted peanuts


    Produce the mayonnaise.


    Mix mayonnaise, soy sauce, cilantro, scallion, sesame seeds, ginger, lemon zest and juice, lemon juice, and black pepper in a medium bowl. Please keep in the fridge until ready to use.

    Prepare a salad of cucumbers.


    Cucumbers, onion, vinegar, sugar, salt, and pepper should be mixed together in a medium basin. Just let it aside for an hour at room temperature.

    Grill some meat.


    The ginger, garlic, and chile are mashed into a paste using the back of a spoon in a mortar or a medium bowl. Then, mix with some fish sauce, cilantro, and basil. Prepare tuna by slicing it very thinly on a clean cutting board. Make thin matchsticks by stacking slices. Cube matchsticks roughly, then slice them down to about 1/8 inch in size. Mix the tuna and ginger paste well.


    Form tuna mixture into four 12-inch-thick patties using lightly dampened palms. Prepare a big plastic-wrapped dish for them. You should chill the burgers in the fridge for at least 20 minutes before serving.


    Grill the meat. Mix the vegetable oil and the sesame oil together in a small basin. Lightly oil the burgers and the cut sides of the buns. Brush oil onto grate when fire is medium hot. The ideal grilling time for a burger is six minutes, with just one flip. Take the burgers from the grill and toast the cut sides of the buns for 1 minute.


    Cucumber salad, please drain. Tuna burgers should be placed on the bottom halves of the buns, which have been spread with Ginger-Lemon Mayonnaise. Sprinkle some peanuts and cucumber salad on top. Serve burgers with the buns on top.

    Proceed Confidently

    Mayonnaise keeps well in the fridge for up to three days.

    There is a three-hour window in which the burgers may be made through Step 3 and stored in the refrigerator.

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