This burger has some of the same flavors as a popular sushi roll. Be sure to process the tuna using quick pulses to prevent the meat from being overworked and overheated by the blade.

Recipe by Oxmoor House January 2013

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Credit: Oxmoor House

Recipe Summary

hands-on:
46 mins
total:
51 mins
Yield:
Serves 6 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Combine first 3 ingredients in a small bowl. Cover and chill.

  • Dissolve 1/4 teaspoon sugar in 3 tablespoons vinegar in a medium bowl, stirring with a whisk. Add cucumber and red onion; toss to coat. Cover and chill.

  • Place tuna in a food processor; pulse until finely chopped. Combine chopped tuna, green onions, next 3 ingredients (through salt), 1 1/2 tablespoons vinegar, and 3/4 teaspoon sugar in a bowl. Divide mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of patty, leaving a nickel-sized indentation.

  • Place patties on grill rack coated with cooking spray; grill 4 minutes. Turn patties over; grill 4 minutes or until desired degree of doneness. Remove from grill; cover and let stand 5 minutes.

  • Spread 1 tablespoon mayonnaise mixture evenly on cut sides of each bun. Top bottom halves of buns with patties. Spoon cucumber mixture evenly on top of patties, using a slotted spoon. Arrange cilantro evenly over cucumber mixture. Cover with bun tops. Serve immediately.

Source

Cooking Light, Crave!

Nutrition Facts

325 calories; fat 8.8g; saturated fat 1.3g; mono fat 3.1g; poly fat 2.5g; protein 32g; carbohydrates 28g; fiber 1.8g; cholesterol 51mg; iron 2mg; sodium 772mg; calcium 73mg.
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