1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce 1/4 teaspoon crushed red pepper flakes 1 egg, lightly beaten 1 pound sushi-grade tuna, finely diced 1/4 cup finely diced red bell pepper 2 scallions, finely sliced Kosher salt and freshly ground black pepper 1/2 cup panko breadcrumbs Vegetable oil, for cooking 4 seeded hamburger buns, split Spicy Sriracha Mayo, recipe follows 4 medium butter lettuce leaves 1 beefsteak or heirloom tomato, sliced Dry Riesling, for serving 1/2 cup sour cream 1 1/2 tablespoons Sriracha 1 teaspoon lemon juice 4 grilled scallions, chopped Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter.

Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).Grill the hamburger buns over high heat until well charred and crispy.haru sushi menu pagesServe the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.Cook's Note: When grilling the bread, you can grill 3 to 4 scallions at the same time for use in the Spicy Sriracha Mayo.sushi jersey city komegashi Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. jogo sushi bar click jogos

Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve. Recipe courtesy of Guy FieriBurgers are one of those things that I enjoy but find that I can’t eat as often as I’d like since they are so heavy.  I find when the craving strikes these ahi tuna burgers with spicy sriracha mayo are just as satisfying as regular burgers but without all the guilt.jiro dreams of sushi online rentalMost tuna burger recipes call for you to grind the tuna and then combine it with whatever you are flavoring it with, but I don’t love the texture.  buy sushi grade salmon onlineI finely dice my tuna and then lightly press them into patties.  dead sushi online plI’m not going to lie; where to buy sushi grade fish in singapore

you have to handle these very gently since they don’t have any egg to bind them together.  Putting them into the fridge to chill for 15 minutes helps and treat them delicately when you are cooking them.  A grill won’t work for these so use a hot skillet and only sear them for 2-3 minutes on each side to prevent overcooking.  You want the burger seared on the outside but still raw on the inside for the best texture and flavor.  The mayo is a nice spicy compliment to the Asian flavors in the burger.  Add more sriracha for a mayo with more kick if you’d prefer.  Play around with how you want to dress these burgers.  Feel free to skip the slaw and just top them with avocado and sprouts if you’re looking to save some time; they’re delicious either way.If you give this recipe a try, I’d love to hear what you think.  Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!1 Print4For the sriracha mayo:3 tablespoons mayonaise1 teaspoon sriracha1 teaspoon ketchup1 teaspoon toasted sesame oil1 teaspoon lime juicefor the burgers:½ pound sushi grade ahi tuna cut into ¼-inch dice2 tablespoon finely chopped white onion2 tablespoons soy sauce1 tablespoon toasted sesame oil½ teaspoon sriracha1 tablespoon fresh lime juice2 tablespoons toasted black sesame seeds1 tablespoon

olive oilfor the slaw:1 cup thinly sliced red cabbage½ cup shredded carrot1 teaspoon toasted sesame oil1 teaspoon rice vinegar1 teaspoon fresh lime juice¼ cup fresh mint leavesTo assemble the burgers:4 brioche buns1 tablespoon softened butter1 avocado, sliced4 leaves butter lettuce½ cup onion sprouts½ cup enoki mushroomsFor the spicy sriracha mayo:Combine all the ingredients for the mayo together in a small bowl.For the tuna burger:Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside. Watch them carefully and make sure not to overcook them!

For the slaw:To make the slaw, combine the cabbage, carrot sesame oil, rice vinegar and lime juice in a small bowl. Tear the mint into small pieces and add it to the slaw. Season lightly with salt and pepper.To assemble the burgers:Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.Place the lettuce and enoki mushrooms on the bottom buns. Top with one tuna patty, a few slices of avocado and a handful of sprouts. Spread a dollop of sriracha mayo on the top bun and place on top of the burger. Serve with extra sauce on the side. 1 small carrot, roughly chopped 1 1/2 -inch piece ginger, peeled 2 tablespoons rice wine vinegar Kosher salt and freshly ground pepper 1 pound sushi-grade tuna 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons low-sodium soy sauce Juice of 1/2 lime 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger 1 cup spicy sprouts, for garnish

4 whole-grain hamburger buns Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Protein 32 gPhotograph by Con Poulos Recipe courtesy of Tyler Florence for Food Network Magazine