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
You Will Need
Asian Cucumber Salad:
Toss cucumbers, red onion, rice vinegar, and sugar in a bowl and set aside while you make the 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.
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.
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.
Dress the burger with the drained Cucumber Salad and chopped peanuts for garnish. Sriracha Mayonnaise is also good for the spread.