- Place tuna in food processor and pulse just until finely chopped, 4 to 5 times. Combine tuna, cilantro, ginger, lemongrass, garlic, and fish sauce in large bowl; divide mixture into 4 equal balls and gently press each ball into patty about 3½ inches in diameter.
- Combine mayonnaise and Sriracha in small bowl.
- Coat ridged grill pan with nonstick spray and place over medium-high heat. Cook burgers just until pink in center, about 3 minutes per side. Spread buns with mayonnaise and place 1 burger inside each bun.
- Serving size: 1 burger
Lemongrass stalks are very fibrous, so be sure to only use the inner core of the stalk and mince it. You can also use 1 teaspoon grated lemon zest in its place.