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Grilled Tuna Burgers with Sriracha Mayo

These grilled tuna burgers with sriracha mayo deliver restaurant-quality results at home in under 30 minutes, combining fresh ahi tuna, simple binders, and flavorful seasonings for a quick, healthy main dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 burgers
Course: Main Dish
Cuisine: Contemporary American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds sushi-grade ahi tuna finely diced
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 4 burger buns
  • 2 tablespoons sriracha
  • Lettuce for topping
  • Tomato slices for topping
  • Pickled ginger for topping
  • Cucumber slices for topping
  • Sesame seeds for topping

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Small bowl for the mayo
  • Whisk or fork
  • Measuring spoons and cups
  • Grill or grill pan
  • Spatula (ideally fish spatula)
  • Meat thermometer (optional but helpful)
  • Parchment paper for storage

Method
 

  1. Cut the sushi-grade ahi tuna into small 1/4-inch pieces and transfer to a large mixing bowl.
  2. In a small bowl, whisk together the egg, mayonnaise, lemon juice, Dijon mustard, and soy sauce until smooth.
  3. Add the panko breadcrumbs, garlic powder, kosher salt, black pepper, and red pepper flakes to the tuna and stir to combine.
  4. Pour the wet mixture over the tuna and dry ingredients and gently fold with a spatula until just combined, being careful not to overmix.
  5. Divide the mixture into 4 equal portions and shape each into a 3.5-inch patty about 3/4-inch thick, then press a small indent in the center of each patty.
  6. Refrigerate the patties on a parchment-lined tray for at least 10 minutes.
  7. Preheat the grill or grill pan to high heat (400 to 450°F) and oil the grates with a lightly oiled paper towel.
  8. Grill the patties for 4 to 5 minutes per side without moving them, or until an internal temperature of 125 to 130°F is reached for medium-rare.
  9. During the last minute of grilling, place the burger buns cut-side down on the grill to toast until golden.
  10. Meanwhile, in a small bowl, stir together the mayonnaise and sriracha to make sriracha mayo.
  11. Spread sriracha mayo on both sides of each toasted bun, top with a warm tuna patty and lettuce, tomato, pickled ginger, cucumber, and sesame seeds, then serve.

Notes

Chilling the patties for at least 10 minutes helps them hold together and develop a better crust when grilled.