Pan-seared tuna burger with Sriracha mayonnaise

Photography not being my strong suit, the only way I can convince you that these tuna burgers are lick-the-plate good is to confess that two of us ate enough for four, and probably would have kept going if I'd made a larger batch. Everything except the fresh tuna comes right from the pantry, making these burgers quick and easy for weeknight dinners or weekend lunch. For sliders, divide the tuna mixture into eight patties insead of four. If you're like me and get mad cravings for Sriracha, you'll love the spicy sauce slathered on top of each burger. Although you can cook these on a grill or panini press, a stovetop frying pan works best, because fish burgers are a bit delicate and like to be settled on a flat surface. When you're in the mood for a burger but want something lighter and healthier than beef, this recipe will surely satisfy.

Pan-seared tuna burger with Sriracha mayonnaise

From the pantry, you'll need: Dijon mustard, mayonnaise, dry bread crumbs, Old Bay seasoning, kosher salt, fresh black pepper, olive oil.

Serves 4.

Ingredients

3/4 lb fresh tuna, cut into 1-inch chunks
1 tsp Dijon mustard
3 Tbsp mayonnaise
1-1/2 tsp Old Bay seasoning
1 scallion, cut into 1/2-inch pieces (green and white parts)
1/2 red bell pepper, cut into 1/2-inch pieces
1/4 cup dry bread crumbs (use gluten-free bread crumbs for gluten-free burgers)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
2-3 Tbsp olive oil
1/2 cup mayonnaise
1/2 tsp Sriracha sauce, more or less to taste

Directions

In the work bowl of a food processor fitted with a metal blade, combine the tuna, mustard, 3 tablespoons of mayonnaise, Old Bay seasoning, scallion, bell pepper, bread crumbs, salt and pepper. Pulse 10-12 times, until the mixture is finely chopped and well combined.

Form the mixture into 4 burgers.

At this point, you can refrigerate the burgers for up to 30 minutes, or cook them right away.

In a deep-sided frying pan (I like to use a nonstick pan), heat the olive oil over medium heat. Set the tuna burgers in the oil, and cook for 3 minutes, until browned on the bottom. Flip the burgers, and cook for an additional 2-3 minutes, until the fish is cooked through but not overcooked (the inside of the burgers should be just slightly pink).

While the burgers are cooking, stir together in a small bowl the 1/2 cup of mayonnaise with as much, or as little, Sriracha as you like.

Serve the tuna burgers on buns slathered with Sriracha mayonnaise.

[Printer-friendly recipe.]

More fish and shellfish burgers and patties:
Traditional New England crabcakes, from The Perfect Pantry
Salmon burgers with green yogurt sauce, from The Perfect Pantry
Thai fish cakes with spicy mayo, from All Day I Dream About Food
Cod fish and yuca cakes, from My Colombian Recipes

Pan-seared tuna burger with Sriracha mayonnaise

From the pantry, you'll need: Dijon mustard, mayonnaise, dry bread crumbs, Old Bay seasoning, kosher salt, fresh black pepper, olive oil.

Serves 4.

Ingredients

3/4 lb fresh tuna, cut into 1-inch chunks
1 tsp Dijon mustard
3 Tbsp mayonnaise
1-1/2 tsp Old Bay seasoning
1 scallion, cut into 1/2-inch pieces (green and white parts)
1/2 red bell pepper, cut into 1/2-inch pieces
1/4 cup dry bread crumbs (use gluten-free bread crumbs for gluten-free burgers)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
2-3 Tbsp olive oil
1/2 cup mayonnaise
1/2 tsp Sriracha sauce, more or less to taste

Directions

In the work bowl of a food processor fitted with a metal blade, combine the tuna, mustard, 3 tablespoons of mayonnaise, Old Bay seasoning, scallion, bell pepper, bread crumbs, salt and pepper. Pulse 10-12 times, until the mixture is finely chopped and well combined.

Form the mixture into 4 burgers.

At this point, you can refrigerate the burgers for up to 30 minutes, or cook them right away.

In a deep-sided frying pan (I like to use a nonstick pan), heat the olive oil over medium heat. Set the tuna burgers in the oil, and cook for 3 minutes, until browned on the bottom. Flip the burgers, and cook for an additional 2-3 minutes, until the fish is cooked through but not overcooked (the inside of the burgers should be just slightly pink).

While the burgers are cooking, stir together in a small bowl the 1/2 cup of mayonnaise with as much, or as little, Sriracha as you like.

Serve the tuna burgers on buns slathered with Sriracha mayonnaise.

[Printer-friendly recipe.]

More fish and shellfish burgers and patties:
Traditional New England crabcakes, from The Perfect Pantry
Salmon burgers with green yogurt sauce, from The Perfect Pantry
Thai fish cakes with spicy mayo, from All Day I Dream About Food
Cod fish and yuca cakes, from My Colombian Recipes

Comments

This sounds delicious - looking forward to trying it

I can tell I'd have a hard time stopping at one of these as well! Great idea for a non-traditional burger.

Sarah, I can't tell you how good these are, but believe me, they are addictive!

Kalyn, you know me -- anything with Sriracha! We loved these burgers, and felt very virtuous while eating them.

I love Sriracha mixed with mayonnaise on sooo many things! I'll have to try this.

Donna, I love it, too!

Lydia,
we tried last night, its a bingo---our food processor is a hand held smaller unit, tuna was inconsistent---didn't make any difference---they were excellent--
froze the remaining 2 for next wee--
gonna try the salmon this weekend--
many tis
gordon
stowe, vt

Gordon, so glad you enjoyed the recipe. I think a few lumps of tuna here and there would just make it better!