Thai tuna burgers
1 pound(s), fresh sushi-grade, cut into chunks
2 Tbsp, finely chopped
1 Tbsp, grated or finely chopped
1 Tbsp, finely chopped, or lemongrass paste from a tube
2 medium clove(s), finely chopped
Reduced calorie mayonnaise
Sriracha chili sauce
¼ tsp, or other hot sauce
Light hamburger bun(s)
4 item(s), toasted
- 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.
- 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.
- Spread roll tops and bottoms with sriracha mayonnaise and sandwich burgers with rolls.
- Serving size: 1 burger