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Thai tuna burgers

Thai tuna burgers

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
To keep the patties tender, handle the tuna as little as possible. They cook quickly so keep an eye on the grill. Lemongrass is very fibrous; use only the inner core from the bottom of a stalk and finely chop it. (Or use 1 teaspoon lemon zest.) You might find tubes of lemongrass purée in the produce section.

Ingredients

Cooking spray

4 spray(s)

Uncooked tuna

1 pound(s), fresh sushi-grade, cut into chunks

Cilantro

2 Tbsp, finely chopped

Fresh ginger

1 Tbsp, grated or finely chopped

Lemongrass

1 Tbsp, finely chopped, or lemongrass paste from a tube

Garlic

2 clove(s), finely chopped

Fish sauce

2 tsp

Reduced calorie mayonnaise

1 Tbsp

Sriracha chili sauce

¼ tsp, or other hot sauce

Light hamburger bun

4 item(s), toasted

Instructions

  1. In food processor, pulse fish just until finely chopped, 4 to 5 times. In large bowl, combine fish, cilantro, ginger, lemongrass, garlic, and fish sauce and divide into 4 equal balls. Using damp hands, gently press each ball into 1 patty (about 3 1⁄2 inches in diameter). In small bowl, combine mayonnaise and sriracha.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Transfer patties to grill and cook just until pink in centers, about 3 minutes per side.
  3. Spread roll tops and bottoms with sriracha mayonnaise and sandwich burgers with rolls.
  4. Serving size: 1 burger

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