tuna burgers with sriracha aioli and miso slaw

these grilled tuna burgers with sriracha aioli and miso slaw have quickly become one of my family’s favorite dinners. we love to grill out on the weekends, and we of course love regular burgers with mama’s coleslaw. but, sometimes you want to change it up, and these have proven an incredibly yummy way to do just that. next time you’re craving a burger, try these out! then, comment to let me know if you love them as much as we do!!

the asian flavors in this burger are SO good, and the addition of the egg and panko breadcrumbs allows the patties to hold together extremely well (no one wants disintegrating burgers falling into the grill grates!). the sriracha aioli lends the necessary amount of kick, and the grilled scallions in it add some much needed texture and delicious, smoky flavor.

the miso slaw completes the meal: it’s the ideal amount of creamy, perfectly acidic, and has just the right hint of ginger. you can serve the miso slaw on top of the tuna burgers or on the side. I also highly recommend serving this meal with fries so that you can use them as a vessel to lap up the rest of the addictive sriracha aioli. to make life easy, I like to use these: Alexia oven crinkles (available at my local whole foods store). they’re organic, crispy, and they cook in about 20 minutes.

to cook the burgers, you can either do them on the stove top or outside on the grill (as my husband prefers). if you choose the stove, use some avocado oil (or other flavorless oil that stands up well to high heat), and cook roughly 3 minutes per side on high. you want the outside to be slightly charred while the middle remains medium rare. if you choose the grill, brush the grates with some of the same high heat oil (again, we prefer avocado), turn the grill up to high, and cook about 3 minutes per side.

last, and also very important, is the topic of buns. I have recently been introduced to martin’s potato rolls. you guys, these buns are INSANE. they are so soft, and we use them now for all burgers and sandwiches. throw them on the grill to toast them up when you do the burgers (or if you choose the stove option then just toast them in the oven or whatever you have). now get grilling!

Print Recipe

tuna burgers with sriracha aioli and miso slaw

Course: Main Course

Cuisine: Asian

Keyword: aioli, asian, burgers, coleslaw, fries, spicy, sriracha

Servings: 4

Ingredients

tuna burgers

• 1 lb tuna steak sushi-grade (I used yellowfin)
• 1/4 c red bell pepper diced finely
• 2 scallions sliced thin
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 egg
• 1/2 c panko breadcrumbs
• 1/2 tsp red pepper flakes
• salt & pepper to taste
• 4 hamburger buns I like martin’s potato rolls
• 4 butter or romaine lettuce leaves
• 1 heirloom tomato sliced thin, sprinkled with salt & pepper

miso slaw

• 1 bag coleslaw mix (chopped red and green cabbage + carrots) 12oz
• 3 scallions sliced thinly
• 2 tbsp mayonnaise Hellman’s if possible
• 3/4 c avocado oil
• 2 tbsp white miso paste
• 1/4 c rice vinegar
• 1 tbsp lemon juice fresh squeezed
• 1.5 tsp grated ginger
• 1 tsp sugar
• salt & pepper to taste

sriracha aioli

• 1 c mayonnaise Hellman’s preferred
• 1.5 tbsp sriracha
• .5 tbsp ketchup
• 1 clove garlic pressed with garlic presser (or chopped up finely)
• 1 tsp lemon juice freshly squeezed
• 1 tsp honey
• 4 large scallions charred on the grill & chopped
• salt & pepper to taste

Instructions

tuna burgers

• In a large bowl, mix together the soy sauce, sesame oil, egg, and red pepper flakes. 
• Dice up the tuna steak into small chunks (the smaller, the better, as it will help the patties stay intact), and add the tuna to the large bowl.
• Next add in the red bell pepper and scallions, and mix together. 
• Sprinkle salt & pepper over the mix (don’t go overboard with the salt, since the mixture already has soy sauce), and add in the panko breadcrumbs.
• Fold the mixture until everything is combined and then form into 4 patties. 
• Refrigerate the patties for at least 20 minutes (this will help the patties keep their shape).
• If cooking on the grill, turn it up to high and brush the grates with avocado oil. Cook the burgers for about 3 minutes per side (you want the outside to be browned while the inside remains medium rare).

  If cooking on the stove top, heat the avocado oil in a skillet on high and cook the burgers for about 3 minutes per side, again until the outside is browned and the inside is medium rare.
• Grill or toast the buns, and serve with the lettuce leaves, sliced tomato, sriracha aioli and miso slaw (and French fries if desired–I used the Alexia frozen variety and cooked for about 20 minutes while the burgers were on the grill).

miso slaw

• in a nutribullet or food processor, combine the miso, rice vinegar, lemon juice, ginger, and sugar. 
• if using the nutribullet, transfer to a mixing bowl then slowly stream in the avocado oil as you whisk.

  if using a food processor, slowly stream in the avocado oil with the food processor on low.
  

  either way, continue until the ingredients come together and emulsify. add salt & pepper to taste.
• in a large salad bowl, add in the coleslaw mix and sliced scallions. dress with as much dressing as desired, and reserve the remaining dressing for a future use. let the slaw sit in the refrigerator until ready to serve (and this can be made up to a day in advance).

sriracha aioli

• rinse the scallions then dry and coat with avocado oil. using either a grill pan or outdoor grill, grill the scallions on high heat until they are slightly charred.
• in a bowl, combine the mayo, sriracha, ketchup, pressed garlic, chopped grilled scallions, lemon juice, honey, and salt & pepper.
• refrigerate until ready to serve (this can also be done a day in advance, as the aioli gets even better as it sits and the flavors combine).

Comments