Photo of Thai Tuna Burgers by WW

Thai Tuna Burgers

3 - 4
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
To keep the patties tender, handle the tuna as little as possible. They cook quickly so keep an eye on the grill. Lemongrass is very fibrous; use only the inner core from the bottom of a stalk and finely chop it. (Or use 1 teaspoon lemon zest.) You might find tubes of lemongrass purée in the produce section.


Cooking spray

4 spray(s)

Uncooked tuna

1 pound(s), fresh sushi-grade, cut into chunks


2 tbsp(s), finely chopped

Ginger root

1 tbsp(s), grated or finely chopped

Lemon grass

1 tbsp(s), finely chopped, or lemongrass paste from a tube

Garlic clove(s)

2 clove(s), large, finely chopped

Fish sauce

2 tsp(s)

Reduced calorie mayonnaise

1 tbsp(s)

Sriracha chili sauce

¼ tsp(s), or other hot sauce

Light hamburger roll(s) or bun(s)

4 bun(s), toasted


  1. In food processor, pulse fish just until finely chopped, 4 to 5 times. In large bowl, combine fish, cilantro, ginger, lemongrass, garlic, and fish sauce and divide into 4 equal balls. Using damp hands, gently press each ball into 1 patty (about 3 1⁄2 inches in diameter). In small bowl, combine mayonnaise and sriracha.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Transfer patties to grill and cook just until pink in centers, about 3 minutes per side.
  3. Spread roll tops and bottoms with sriracha mayonnaise and sandwich burgers with rolls.
  4. Serving size: 1 burger