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Tuna Burgers with Ginger-Lemon Mayonnaise

    Tuna Burgers with Ginger-Lemon Mayonnaise

    Sashimi-grade tuna is combined with cilantro, ginger, and soy sauce to create these vibrant and flavorful fish patties.
    To serve these burgers medium rare, you’ll need sushi-grade tuna. The burger’s mild taste comes from the cucumber salad and the ginger-lemon mayonnaise.


    Ginger-Lemon Mayonnaise

    • 1 cup mayonnaise
    • 2 tablespoons soy sauce
    • 2 tablespoons finely chopped cilantro
    • 2 tablespoons finely chopped scallion greens
    • 1 tablespoon black sesame seeds or toasted sesame seeds
    • 2 teaspoons finely grated fresh ginger
    • Finely grated zest of 1lemon
    • 2 teaspoons fresh lemon juice
    • Freshly ground black pepper

    Cucumber Salad

    • 2 Kirby cucumbers, thinly sliced
    • 1/4 medium red onion, thinly sliced
    • 3 tablespoons rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon kosher salt
    • Freshly ground black pepper

    Tuna Burgers

    • 2 teaspoons finely grated fresh ginger
    • 1 garlic clove, smashed
    • 1 Thai or serrano chile, seeded and minced
    • 1 teaspoon sugar
    • 2 tablespoons fish sauce
    • 2 tablespoons finely chopped cilantro
    • 1 tablespoon finely chopped basil
    • 1 1/2 pounds sushi-quality tuna
    • 1 1/2 tablespoons vegetable oil
    • 1 1/2 teaspoons sesame oil
    • 4 hamburger buns
    • 2 tablespoons dry-roasted peanuts, finely chopped


    Make the mayonnaise

    1. Whisk together the mayonnaise, soy sauce, cilantro, scallions, sesame seeds, ginger, lemon zest, juice, lemon juice, and black pepper in a medium bowl. Put in the fridge to chill until use.

    Put together the cucumber salad.

    1. Cucumbers, onion, vinegar, sugar, salt, and pepper are combined in a medium bowl. Hold at room temperature for 1 hour.

    Make the burgers

    1. Use the back of a spoon to crush ginger, garlic, chile, and sugar into a paste in a mortar or medium bowl. Add fish sauce, cilantro, and basil, and mix well. Prepare tuna by slicing it very thinly on a clean cutting board. Make thin matchsticks by stacking slices. Matches should be coarsely cubed and then chopped down to a size of 1/8 inch. To the ginger paste, add the tuna and mix until incorporated.
    2. Form tuna mixture into four 1-inch thick patties using lightly dampened palms. Spread them out on a big plastic-wrapped dish. Set the tuna patties in the fridge for at least 20 minutes.
    3. Turn on the grill. Vegetable oil and sesame oil should be mixed in a small basin. Oil the burgers and the cut sides of the buns lightly. Brush oil onto the grate when the fire is medium-hot. Cook burgers on the grill for 6 minutes, flipping once, for a medium-rare result. Take burgers from the grill and toast the cut sides of the buns for 1 minute.
    4. We recommend draining the cucumber salad. Sandwiches with tuna on a bread bottom slathered with ginger-lemon mayonnaise. Sprinkle some peanuts and cucumber salad on top. Burgers are served with buns on top.

    Make Ahead

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

    You have 3 hours to make the burgers to Step 3, after which they must be cooked

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