Thai Tuna Burgers With Ginger-Lemon Mayonnaise

Submitted by ncmysteryshopper

"These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla and discovered by Food & Wine. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare. The Ginger-Lemon Mayonnaise makes one cup and can be refrigerated for up to 3 days. MAKE AHEAD: According to the author, the recipe can be prepared through Step 3 and refrigerated for up to 3 hours. Beer Recommendation: An aromatic golden lager will complement the rich tuna here. Look for one with hoppy or lemony flavors, such as Asahi Super Premium from Japan or Singha Lager from Thailand. Wine: soft, off-dry riesling."

 

• Ready In: 51mins
• Ingredients: 27
• Serves: 4

ingredients

• 2 kirby cucumbers, thinly sliced
• 1⁄4 medium red onion, thinly sliced
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sugar
• kosher salt
• fresh ground pepper
• 2 teaspoons fresh ginger, finely grated
• 1 garlic clove, smashed
• 1 Thai chiles or 1 serrano chili, seeded and minced
• 2 tablespoons asian fish sauce
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon basil, finely chopped
• 1 1⁄2 lbs tuna (sushi-quality)
• 1 1⁄2 tablespoons vegetable oil
• 1 1⁄2 teaspoons sesame oil
• 4 hamburger buns
• 2 tablespoons dry roasted peanuts, finely chopped

• Ginger-Lemon Mayonnaise

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

directions

1. In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
2. In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
3. Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
4. Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
5. Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
6. Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.

Reviews

[All Heart]

AMAZING! Just made it first time, and easy and delicious! Def will use it again...

 

[MissMaggie]

this was absolutely wonderful. DH and I fought over EVERYTHING - the tuna - the mayo and the pickles. I didn't use Sushi grade tuna - but used what we call Albacore - which is YOUNG tuna. One step away from sushi grade - it still was bonza!!