Some of the tuna is pureed to help bind the burgers; the rest is finely chopped to create texture. Wet your hands before shaping the patties to keep the mixture from sticking. These are great without a bun, perhaps served on a bed of sticky rice with a dollop of Ginger-Honey Mustard, but they are also tasty on a sesame seed roll.
1 1/2 pounds tuna steaks, finely chopped and divided
1/3 cup minced green onions
1 tablespoon minced peeled fresh ginger
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons low-sodium soy sauce
3/4 teaspoon sugar
How to Make It
Place 3/4 cup tuna in a food processor; process until smooth. Combine pureed tuna, remaining chopped tuna, onions, and next 4 ingredients (through sugar). Divide mixture into 6 equal portions using wet hands, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 2 minutes. Turn patties over; grill 1 minute or until desired degree of doneness. Remove from grill; let stand 5 minutes.
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We love these burgers. We don't have a grill, so I just sear the burgers in a non-stick skillet. I use very high quality, fresh tuna so that I can leave them a little raw on the inside. I don't bother with the food processor, I just dice the tuna really small. The burgers hold together fine in the skillet and it's one less thing to wash, but I'm not sure this would work if you grill them. I serve them over brown rice.
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