Sriracha-Sesame Tuna Burgers with Purple Cabbage Slaw
For The Burgers:
For The Slaw
- In a mortar or food processor, mash the thinly diced chilies, ginger and green onions until the mixture forms a rough paste.
- Meanwhile, lightly toast the sesame seeds in a small skillet over low heat on the stovetop until they slightly change in color and become fragrant, being careful not to burn.
- In a medium-sized bowl, add the lime, sesame oil, sriracha, toasted sesame seeds and egg to the serrano, ginger, onion paste. Mix in the thinly diced tuna until all the ingredients are well incorporated. Add salt to taste (which you will do in a second).
- Add a little canola oil to a ripping hot cast iron pan or grill and test a tablespoon-size portion of the burger mix. Once cooked through, taste and adjust for seasoning, if necessary.
- Divide the tuna into four equal patties, wrap in individual plastic wrap and store in the refrigerator for about 15 minutes to set.
- Meanwhile, make the slaw by thoroughly mixing all the slaw ingredients together. Adjust seasoning.
- To cook burgers, simply heat up a cast iron pan or skillet greased with canola oil or olive oil. Cook each burger about 2 to 3 minutes on each side, or until a nice crust forms on the outside and the patties are cooked through. These can be eaten medium-rare.
- Layer the burgers on buns of choice (I like brioche buns for this), and top with slaw and whatever else you see fit – lettuce, mayo, sprouts, avocado or cucumber. (Almost) anything goes!
- Prep time: 15 minutes. Cook time: 6 minutes. Serves 4.
Recipe by Renee Frojo of www.MakeItLikeAChef.com.