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Tuna Burgers With Ginger and Soy: An Umami Bomb on a Bun

I remember the first time I tasted a tuna burger that truly blew me away. It was at a tiny seaside shack in Maui, the air thick with the scent of salt and grilling fish. The simplicity of the preparation – just fresh tuna, ginger, and a hint of soy – allowed the quality of the fish to shine. That burger, served on a toasted bun with spicy mayo and crunchy slaw, became my gold standard, a reminder that the best dishes are often the most thoughtfully composed. This recipe aims to capture that same magic, bringing the flavors of the Pacific to your kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 4
Yield: 4 Burgers
Dietary Type: Pescatarian

Ingredients

1 1⁄2 lbs fresh tuna steaks
2 garlic cloves, chopped
2 inches fresh minced gingerroot
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1⁄2 small red bell pepper, finely chopped
2 teaspoons sesame oil
2 teaspoons McCormick’s Montreal Brand steak seasoning
1 tablespoon light-in-color oil (such as canola, safflower or peanut oil)
1⁄2 lb shiitake mushroom, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
8 ounces mango chutney
4 red leaf lettuce leaves
8 ounces wasabi mustard (recommended Stonewall Kitchen brand, Asian sweet-hot mustard, available on the condiment aisle)
Exotic root vegetable chips, to pass at table (recommended Terra brand) (optional)
Pickled ginger, plate garnish (optional)

Equipment Needed

Food processor
Mixing bowl
Nonstick griddle or grill pan
Medium nonstick skillet
Broiler

Instructions

Begin by preheating a nonstick griddle or a grill pan to high heat. This ensures a good sear on the tuna burgers.
Next, prepare the tuna. Cube the tuna steaks into bite-sized pieces and place them in a food processor.
Pulse the processor to coarsely grind the tuna. The desired consistency is similar to ground beef or turkey. Avoid over-processing, as you want some texture in the burgers.
Transfer the ground tuna to a mixing bowl.
Combine the ground tuna with the chopped garlic, minced ginger, tamari dark soy sauce, chopped scallions, finely chopped red bell pepper, sesame oil, McCormick’s Montreal Brand steak seasoning, and a generous pinch of black pepper. Mix gently but thoroughly to ensure all ingredients are evenly distributed.
Now, form the tuna patties. Divide the mixture into 4 equal portions and form each portion into a large patty, approximately 1 1/2 inches thick. This thickness helps keep the burgers juicy.
Drizzle the patties on both sides with a light-in-color oil like canola, safflower, or peanut oil. This prevents sticking and helps achieve a nice sear.
Cook the tuna burgers on the preheated griddle or grill pan for 3 minutes on each side for rare, or up to 6 minutes on each side for well done. Remember, tuna is best served medium-rare to medium for optimal flavor and texture. Use a spatula to carefully flip the burgers to avoid breaking them.
While the burgers are cooking, preheat your broiler.
Prepare the shiitake mushrooms. In a medium nonstick skillet over high heat, saute the coarsely chopped fresh shiitake mushrooms for 2 or 3 minutes in 1 tablespoon of light oil (add the oil in a slow stream, about 1 turn of the pan).
Season the mushrooms with salt and pepper to taste. Saute until they are tender and slightly browned.
Open the sesame kaiser rolls and lightly toast them under the broiler. Watch them carefully to prevent burning.
To assemble the burgers, spread mango chutney on the bottom half of each toasted bun.
Top with a cooked tuna burger, sauteed shiitakes, and a leaf of red leaf lettuce.
Spread wasabi mustard or sweet hot mustard on the top half of the bun and set it in place.
Serve immediately with exotic root vegetable chips and pickled ginger, if desired.

Expert Tips & Tricks

Don’t overmix the tuna mixture: Overmixing can result in tough burgers. Gently combine the ingredients until just incorporated.
Chill the patties: For firmer burgers that hold their shape better on the grill, chill the formed patties in the refrigerator for at least 30 minutes before cooking.
Use high-quality tuna: Since tuna is the star of the dish, use the freshest, highest-quality tuna you can find. Look for tuna steaks that are firm, bright red, and have a fresh ocean smell.
Control the heat: A hot griddle or grill pan is essential for creating a good sear on the burgers. However, avoid overheating, as this can cause the burgers to cook too quickly on the outside and remain raw in the center.
Make it a meal: For a more substantial meal, serve the tuna burgers with a side of Asian slaw, edamame, or rice noodles.
If you don’t have access to Stonewall Kitchen wasabi mustard, mix a small amount of wasabi powder into your favorite mustard for a similar kick.
For a lower-carb option, serve the tuna mixture as a tuna steak salad over a bed of mixed greens.

Serving & Storage Suggestions

Serve the tuna burgers immediately after assembling to enjoy them at their best. The warm burger, cool lettuce, and flavorful toppings create a delightful contrast. Leftover cooked tuna burgers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. While the burgers can be frozen, the texture may change slightly upon thawing. It’s best to consume them fresh for optimal quality.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	499.5 kcal	N/A
Calories from Fat	151 g	30%
Total Fat	16.8 g	25%
Saturated Fat	3.2 g	16%
Cholesterol	64.6 mg	21%
Sodium	1141.7 mg	47%
Total Carbohydrate	36.6 g	12%
Dietary Fiber	3.4 g	13%
Sugars	3.2 g	N/A
Protein	48.6 g	97%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free sesame buns or serve the burger on a bed of lettuce. Ensure the tamari soy sauce is also gluten-free (check the label).
Spicy Tuna Burger: Add a pinch of red pepper flakes or a dash of sriracha to the tuna mixture for an extra kick.
Different Toppings: Experiment with different toppings like avocado slices, pickled onions, or a spicy mayo made with sriracha and mayonnaise.
Vegetarian Option: Substitute the tuna with grilled portobello mushrooms marinated in soy sauce, ginger, and garlic for a vegetarian version.
Salmon Burger: Replace the tuna with fresh salmon fillets for a delicious alternative.
Alternative Buns: Brioche or potato buns would also work great.

FAQs (Frequently Asked Questions)

Q: Can I use frozen tuna for this recipe?
A: While fresh tuna is recommended for the best flavor and texture, you can use frozen tuna that has been properly thawed. Ensure the tuna is completely thawed and patted dry before grinding.

Q: How do I prevent the tuna burgers from falling apart?
A: Avoid overmixing the tuna mixture and chill the patties in the refrigerator for at least 30 minutes before cooking. This will help them hold their shape better on the grill.

Q: Can I cook these tuna burgers in the oven?
A: Yes, you can bake the tuna burgers in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until cooked to your desired level of doneness.

Q: Is it safe to eat tuna burgers rare?
A: It is generally safe to eat tuna burgers rare, as long as the tuna is fresh and of high quality. However, pregnant women, young children, and individuals with weakened immune systems should cook tuna burgers to well done.

Q: What kind of dipping sauce goes well with these burgers?
A: A sriracha mayo, teriyaki sauce, or a simple soy sauce and sesame oil mixture would all be delicious dipping sauces for these tuna burgers.

Final Thoughts

These Tuna Burgers with Ginger and Soy are a delicious and easy way to enjoy the flavors of the Pacific. The combination of fresh tuna, savory soy sauce, and aromatic ginger creates a truly unforgettable burger experience. Don’t be afraid to experiment with different toppings and variations to create your own signature tuna burger. I encourage you to try this recipe and share your feedback. Pair it with a crisp Sauvignon Blanc or a Japanese beer for the perfect meal. Enjoy!

Tuna Burgers With Ginger and Soy Recipe