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40 mins

Nothing beats a Tuna Burger with Asian Cucumber Salad!
I look for inspiration everywhere and strive to cook different and unique recipes as often as I can. For instance, my Facebook feed has more food stories than anything else (sorry friends). Last week a post came across from Food & Wine with a slideshow of several different seafood burgers. They all looked great and for me it was hard to decide which to try first. I chose this Tuna Burger Recipe and modified it for the Big Green Egg. This is a bit tricky to make and takes patience but is well worth the time and effort! Now sit back, grab a glass of your favorite Sauvignon Blanc, and enjoy this recipe for Big Green Egg Thai Chili Ginger Tuna Burgers

Posted by Chris S. Published See Chris S.'s 7 projects »

  • Step 1

    Asian Cucumber Salad:
    Toss cucumbers, red onion, rice vinegar, and sugar in a bowl and set aside while you make the burgers.

  • Step 2

    Tuna Burgers:
    Using a mortar and pestle mash the ginger, garlic, and chilis to form a paste.
    Add the fish sauce, basil, cilantro, and sugar then mix well.

  • Step 3

    Chop the tuna in to small pieces.
    Mix the tuna with the mixture chili paste.
    Form 4 patties and put in the refrigerator for 30 minutes to set.

  • Step 4

    Preheat your BGE to 400°.
    Rub the sesame and vegetable oil on both sides of the patties.
    Using a raised grid place the patties in the preheated BGE.
    Cook for 3 minutes per side for medium rare.

  • Step 5

    Dress the burger with the drained Cucumber Salad and chopped peanuts for garnish. Sriracha Mayonnaise is also good for the spread.

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