Tuna Sushi Burgers

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.

Yield: 6 servings (serving size: 1 patty)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 29%
  • Fat: 5.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.8g
  • Carbohydrate: 2.2g
  • Fiber: 0.2g
  • Cholesterol: 42mg
  • Iron: 1.3mg
  • Sodium: 251mg
  • Calcium: 13mg

Ingredients

  • 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
  • Cooking spray

Preparation

  1. Prepare grill.
  2. 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.
  3. 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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