Burgers: What’s not to love about them? While we adore the American classic topped with ketchup and cheddar cheese, we also know there are many ways to build a great burger. But what’s the best way, you might ask? With seafood, of course!
Don’t believe us? Then you haven’t tried our drool-worthy, Hawaiian-inspired Sesame Tuna Burger! It’s SO good. Potentially the world’s best-ever burger. Really, we can’t stop making — and eating — it. Soft, crunchy, tangy and creamy, this sandwich checks all our food-loving boxes. Plus, this burger is rich in B vitamins and unsaturated fats, both of which help reduce the risk of heart disease.
Could it be the crispy sesame seed bun that makes it so perfect? Or, the spicy ancho chili sauce that kicks the flavor up a notch? Maybe it’s the burst of freshness from the sandwich’s toppings: scallions, red onions and creamy avocado slices? Well, these are all fantastic contenders for ingredient MVP, but it’s the tender tuna patty, made with scallions and panko, that knocks this burger out of the park. Simply put, you NEED to try this burger.
Scallion and Sesame Tuna Burgers with Ancho Chili Sauce
(Recipe created in partnership with Flourishing Foodie)
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 burgers
- ¾ cup plain Greek yogurt
- 4 tbsp. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. ketchup
- 2 tsp. maple syrup
- ½ tsp. ancho chili powder
- 3 cornichons, finely chopped
- 2 tbsp. minced red onion
- 2 tsp. minced fresh tarragon
- Salt and pepper to taste
- 2 cans tuna, no salt added, drained
- 1 tsp. rice vinegar or mirin
- 1 tsp. sesame oil
- 1 large egg, beaten slightly
- ½ cup panko or bread crumbs
- 3 tbsp. sesame seeds
- 2 green onions, sliced
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 3 tbsp. canola oil
- 4 sesame seed hamburger or deli buns
- 1 large or 2 small avocados, sliced
- ½ red onion, peeled and sliced
- 4 green lettuce leaves
- To make the sauce, add all of the ingredients into a bowl and whisk to combine. Cover and place in fridge until you are ready to use.
- To make the burgers, in a large bowl, break tuna into chunks, but do not mash into a paste. Add the rice vinegar and sesame oil and combine. Add the beaten egg and combine.
- In a small bowl, combine the bread crumbs and sesame seeds. Add them to the tuna, along with the green onions, salt and pepper. Combine.
- Heat the canola oil in a large frying pan on medium heat.
- Equally divide the tuna mixture 4 ways and shape into 4 patties. Once the oil is hot, place the burgers into the frying pan and fry on each side until golden brown.
- Toast the buns.
- Once the burgers are cooked, assemble them on the buns and top with sauce, avocado, red onion and lettuce. Burgers can be stored in the fridge for up to two days and reheated before serving.