Thai tuna burgers
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked tuna
1 pound(s), fresh sushi-grade, cut into chunks
Cilantro
2 Tbsp, finely chopped
Fresh ginger
1 Tbsp, grated or finely chopped
Lemongrass
1 Tbsp, finely chopped, or lemongrass paste from a tube
Garlic
2 clove(s), finely chopped
Fish sauce
2 tsp
Reduced calorie mayonnaise
1 Tbsp
Sriracha chili sauce
¼ tsp, or other hot sauce
Light hamburger bun
4 item(s), toasted
Instructions
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
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