Spicy Asian Tuna Burger With Wasabi Mayo

Recipe Ingredients

2 lbs	908g / 32oz	Fresh tuna - cut 1" to 2" pieces
1/2 teaspoon	2.5ml	Lawry's Seasoned Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	15g / 0.5oz	Minced onion
4		Garlic cloves - minced
2 tablespoons	30ml	Minced pickled ginger
1 tablespoon	15ml	Asian chili sauce - (to 2)
3 tablespoons	45ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1		Egg - lightly beaten
1/4 cup	59ml	Mayonnaise
1/3 cup	48g / 1.7oz	Japanese breadcrumbs (panko)
		= (or sub "regular" breadcrumbs)
		Wasabi Mayonnaise
1/3 cup	78ml	Mayonnaise
1		Lime - juice only
1		Granulated sugar
1 tablespoon	15ml	Prepared wasabi paste - or more to taste

Recipe Instructions

In a food processor, pulse tuna until the meat is in pieces about the size of a garbanzo bean. Add to a bowl with all of the remaining ingredients except the breadcrumbs. Using your hands, combine ingredients. Add breadcrumbs and mix with hands.

Form a ball about 4 inches in diameter. Press together to form a patty about 3/4- to 1-inch thick. If the patty is too moist, add a little more breadcrumbs. If it's too dry, add some mayonnaise.

Patties can be grilled, broiled or pan-seared. Serve on a bun with fresh tomato, lettuce, red onion and wasabi mayonnaise.

Wasabi Mayonnaise: Combine all ingredients to make mayonnaise. If you like it hot, add more wasabi, but remember that the patties have some heat also.

This recipe yields 4 to 6 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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