Tuna Burgers with Wasabi Ginger Mayo

By • June 13, 2011 • 12 Comments

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Author Notes: Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.

I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo instead of fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuns burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.
Merrill Stubbs

Serves 6

Tuna Burgers

  • 4 scallions, white and light green parts only, finely chopped
  • 1/4 cup minced fresh ginger
  • 1 large egg, lightly beaten
  • 1 1/2 pounds sushi-grade ahi tuna, chopped
  • Salt and freshly ground black pepper
  • 1 English cucumber
  • 1 tablespoon grapeseed oil
  • 1 box broccoli or alfalfa sprouts
  • 6 brioche rolls

Wasabi Ginger Mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared wasabi
  • 6 tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)
  1. Combine the scallions, ginger, egg and tuna in a large bowl. Season with salt and pepper to taste. Form the mixture into 6 patties (they will be quite loose), set on a plate and cover with plastic wrap. Put the burgers in the fridge for at least 15 minutes to firm up a little.
  2. Meanwhile, slice the cucumber into wide ribbons using a peeler and make the wasabi ginger mayonnaise: stir together the mayonnaise, wasabi and pickled ginger. Add a little water if needed to thin the mayo. Cover and set aside.
  3. Set a large, nonstick pan over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the burgers to the pan in batches. Cook until golden brown on the bottom, about three minutes. Flip and cook for another few minutes, until just cooked through (you can stop the burgers at medium rare, but I like them closer to medium/medium-well). Keep in a warm place while you cook the rest of the burgers.
  4. Toast the buns and serve the burgers on top, with a generous dollop of the wasabi mayonnaise, a handful of sprouts and a few ribbons of cucumber.
Jump to Comments (12)

Tags: fresh, spicy

Comments (12) Questions (1)

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over 1 year ago lacerise

I made this over the weekend w/fresh caught ahi from the farmer's market and it was fabulous. We had a lot of wasabi ginger mayo left over and last night we used it as a dip for potato wedges that i'd roasted in the oven w/olive oil, s & p. OMG, we were swooning. Why haven't I seen this on a restaurant menu yet?

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over 2 years ago RoastedBeet

How finely did everyone chop the tuna?

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over 3 years ago Arathi

I made these a couple days ago and they were excellent! The wasabi-ginger mayo was the perfect condiment. I almost skipped getting the pickled ginger to avoid a trip to the store - really glad I didn't. Thanks for the recipe, will definitely be making this a lot this summer!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

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over 3 years ago Skillians

What would you think of adding just a little panko before grilling them, to add some cohesion?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Interesting idea. Let me know if you try it.

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over 2 years ago lydiabee

I made these the other night for dinner--fantastic. I took Skillians idea and added some panko to the mixture, and they held together really well. So fresh, delicious and easy to prepare--I'll be adding these to my dinner rotation.

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over 3 years ago lucy_leverty_bernard

I think I know what's for dinner! Thanks. This looks wonderful.

Dscn3274

over 3 years ago inpatskitchen

This looks lovely!!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks! And good call on the grilling.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious! I bet they would be fantastic on the grill also.