You can tell a lot about a person by their burger choice. In fact, that’s the best part of building burgers – the personalization. Everything can be customized from the meat, to the seasonings, to the bun, to the condiments; each burger is unique with its own flair. That’s why I especially love this burger recipe, because it has its own style. This recipe swaps out hamburger for fresh ahi tuna, and features a creamy sriracha aioli. It puts a whole new spin on the classic American cheeseburger, but is every bit just as worthy of celebration. Like I said, this burger uses fresh ahi tuna from our incredible meat department, which happens to be one of my favorite foods. Not only is it a great source of lean protein, but it’s also packed with heart-healthy omega-3 fatty acids. It’s one of the best foods money can buy! And it’s gorgeous! I mean, just LOOK at that steak! Once you feel you’ve admired the steak and all its glory, chop it up into small chunks. For this next part, a food processor really comes in handy. We are going to place the chopped tuna into a food processor and pulse it a few times to break up the pieces. Then, we add olive oil, soy sauce, lime zest and juice, cilantro, ginger, and a generous dash of salt and pepper to make the perfect Asian-inspired tuna burger mix. Process the mixture until well-blended and form four patties. In a skillet, heat olive oil over medium-high heat. Once hot, add the burgers and cook for about 4 minutes on each side. While the burgers are sizzling away, we can get going on the sriracha aioli. Sriracha is a trendy ingredient right now, and for good reason! It adds a kick of heat to compliment these tuna burgers. Simply whisk together mayonnaise and sriracha until incorporated, and you have yourself a tangy, creamy, spicy aioli, just like that! Now, let’s build. I recommend lightly toasting the burger buns before layering on the tuna burger. Then, spread on that beautiful sriracha aioli, and top with your favorite burger condiments! I chose to go with avocado and butter lettuce, which I can promise is a winning combination. But, go ahead and make this your own with slaw, pineapple, teriyaki, cucumber, and more! Let your burger personality shine!
Ahi Tuna Burgers with Sriracha Aioli
1 ½ lbs. fresh ahi tuna
3 Tbsp. extra virgin olive oil, divided
3 Tbsp. less sodium soy sauce (or tamari sauce to make gluten free)
Zest and juice of 1 lime
½ cup fresh cilantro, chopped
2 Tbsp. fresh ginger, chopped
Dash of coarse salt and black pepper
¼ cup canola oil mayonnaise
3 Tbsp. sriracha
4 whole wheat hamburger buns (or gluten free hamburger buns to make gluten free)
Butter lettuce and avocado slices, for garnish
- Chop tuna into chunks. Place in a food processor and pulse a few times to break up the pieces. Add in 2 Tbsp. olive oil, soy sauce, lime zest and juice, cilantro, ginger and a generous dash of salt and pepper. Process until well blended. Form tuna blend into 4 patties.
- Heat remaining olive oil in a cast iron skillet to medium-high heat. Once hot, add the burgers and cook for 3-4 minutes on each side, until internal temperature reaches 145 degrees.
- While burgers cook, whisk together mayonnaise and sriracha until incorporated.
- Place tuna burgers on toasted burger buns with sriracha aioli, butter lettuce and avocado slices.
Yield: 4 servings Per Serving*: Calories 510, Total Fat 24g (Saturated 2.5g, Trans 0g), Cholesterol 70mg, Sodium 1060mg, Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 4g), Protein 46g, Vitamin A 4%, Vitamin C 10%, Calcium 6%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.