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If you are looking for a fresh alternative to traditional burgers, these Thai Chili Ginger Tuna Burgers on the Big Green Egg are worth making. Inspired by a seafood burger concept from Food & Wine, I took that original spark and adapted the recipe for live-fire cooking on the Big Green Egg.
These tuna burgers bring bold flavor from fresh ginger, Thai chili, and bright aromatics, while the Big Green Egg adds a subtle grilled finish that works beautifully with seafood. The result is something lighter than a beef burger but still satisfying enough to feel like a real backyard cook.
Tuna burgers do take a little more care than your average burger. They are more delicate, and getting the texture right takes some patience. The payoff is absolutely worth it. Now sit back, grab a glass of Sauvignon Blanc, fire up the Egg, and let’s make a seafood burger that breaks the usual burger routine.
Table of Contents
- Gathering the Ingredients
- Preparing the Quick Pickled Vegetables
- Building the Tuna Burger Mixture
- Preparing the Tuna
- Forming the Tuna Burgers
- Big Green Egg Setup and Prepping the Burgers
- Grilling the Tuna Burgers
- Assembling the Tuna Burgers
- Final Thoughts
- Tuna Burger FAQ
- Thai Chili Ginger Tuna Burgers on the Big Green Egg Recipe
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Gathering the Ingredients
This recipe comes together with a mix of fresh aromatics, bold pantry staples, and high-quality tuna. For these tuna burgers, you will need rice vinegar, fish sauce, vegetable oil, sesame oil, red onion, cucumber, cilantro, garlic, serrano chili, fresh ginger, basil, and sushi-grade tuna.
The ingredient list leans fresh and flavor forward, which is exactly what makes these burgers work. Bright herbs, heat from the chili, rich umami from the fish sauce, and buttery tuna create a burger that feels light but still deeply satisfying.
Because tuna is the star here, buy the best quality fish you can find. Fresh sushi-grade tuna makes a big difference in both flavor and texture.
Preparing the Quick Pickled Vegetables
Start by slicing the cucumbers and red onion as thinly as possible. A mandolin makes quick work of this and gives you nice, even slices. Place the sliced vegetables in a bowl, then add the rice vinegar and sugar. Toss everything together until well coated.
Let the mixture sit at room temperature while you prepare the tuna burgers. This quick pickling step softens the vegetables slightly and adds a bright, tangy contrast that works perfectly with the rich tuna.
Building the Tuna Burger Mixture
To start the burgers, combine the serrano chili, garlic, fresh ginger, sugar, fish sauce, basil, and cilantro in a food processor. Pulse until the ingredients come together into a coarse aromatic paste. You want everything well combined, but not completely pureed. This flavor base brings heat, freshness, and plenty of bold Southeast Asian-inspired character to the tuna burgers.
Preparing the Tuna
Using a sharp knife, finely chop the sushi-grade tuna into small pieces, about 1/8-inch in size. Take your time with this step. You want the tuna finely chopped enough to hold together as a burger, but not turned into mush.
Hand chopping gives the burgers a much better texture than overprocessing the tuna in a food processor. The finished patties should feel meaty and tender, not pasty.
Forming the Tuna Burgers
Add the chili ginger herb paste to the chopped tuna and gently mix until everything is evenly combined. Form the mixture into burger patties, handling them carefully so they hold together without being packed too tightly.
Place the patties on a parchment-lined plate or tray, then transfer them to the refrigerator for about 30 minutes. This chilling step helps the burgers firm up, making them much easier to handle on the grill.
Big Green Egg Setup and Prepping the Burgers
Set up your Big Green Egg for raised direct cooking and preheat the dome temperature to 400°F. For this cook, you want the burgers elevated above the direct heat for a little more control. I used a raised grid setup, but the EGGspander creates the same raised direct configuration on newer Big Green Egg setups.
Once the grill is hot, oil the cooking grate well to help prevent sticking. Tuna burgers are more delicate than beef burgers, so this step matters. Lightly brush both sides of the tuna patties with a mix of vegetable oil and sesame oil. Once everything is ready, carefully place the tuna burgers on the grill.
Grilling the Tuna Burgers
Carefully grill the tuna burgers for about 3 minutes per side over raised direct heat. Because these burgers are more delicate than traditional beef burgers, resist the urge to move them too early. Let the first side set and develop a good crust before attempting to flip.A thin metal spatula works best for turning them cleanly.
For a medium-rare tuna burger, you are looking for an internal temperature of about 125°F to 130°F. The exterior should be nicely seared while the center stays tender and slightly pink.
If you prefer your tuna cooked a little further, leave them on a bit longer, but be careful not to overcook them. Tuna dries out fast once pushed past medium.
Assembling the Tuna Burgers
Once the tuna burgers come off the grill, it is time to build. Drain the quick pickled cucumber and red onion mixture so the burgers do not get soggy. Place each tuna burger on a toasted bun, then top with the pickled vegetables, chopped peanuts, and a generous swipe of sriracha mayonnaise. The crunchy vegetables, creamy heat from the mayo, and rich tuna make a killer combination.
Serve these burgers with kettle chips, a simple slaw, grilled vegetables, or a light salad. A cold Sauvignon Blanc or crisp lager works beautifully here too.
Final Thoughts
If you are looking to break out of the usual burger routine, these Thai Chili Ginger Tuna Burgers on the Big Green Egg are a fantastic change of pace. They bring bold flavor, fresh ingredients, and just enough heat to keep things interesting.
The combination of sushi-grade tuna, bright herbs, quick pickled vegetables, and live-fire grilling creates a burger that feels lighter than beef but every bit as satisfying. This is the kind of recipe that impresses guests but is still approachable enough for a weekend cook at home. Once you make these, standard burgers may feel a little boring.
Tuna Burger FAQ
Can I use frozen tuna for tuna burgers?
Yes, if it is high-quality tuna that has been properly thawed. Sushi-grade tuna is the best option for flavor and texture.
What temperature should tuna burgers be cooked to?
For medium-rare tuna burgers, aim for an internal temperature of 125°F to 130°F. Cook longer if you prefer them more done.
Can I make tuna burgers without a Big Green Egg?
Absolutely. Any grill set up for controlled direct heat will work. A cast iron skillet also works well indoors.
Why are my tuna burgers falling apart?
Tuna burgers are naturally more delicate than beef burgers. Chilling the patties before grilling helps them firm up and hold together better.
What bun works best for tuna burgers?
A soft brioche bun, potato bun, or lightly toasted sesame bun all work well without overpowering the tuna.
What goes well with Thai tuna burgers?
Kettle chips, Asian slaw, grilled vegetables, cucumber salad, or a simple green salad are all great choices.
Can I make the tuna burgers ahead of time?
Yes. Form the patties a few hours ahead and keep them refrigerated until you are ready to grill.
Thai Chili Ginger Tuna Burgers on the Big Green Egg
Ingredients
Asian Cucumber Salad:
- 2 Cucumbers sliced
- 1/4 medium red onion , sliced thin
- 3 tbsp rice vinegar
- 1 tbsp Sugar
Tuna Burgers:
- 1.5 pounds sushi-quality tuna
- 2 tsp grated fresh ginger
- 1 clove Garlic
- 1 Serrano chili, seeded and chopped
- 2 tbsp Fish Sauce
- 2 tbsp Chopped cilantro
- 2 tbsp Chopped basil
- 1 tbsp Sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tbsp Sesame oil
Instructions
- Toss cucumbers, onions, and rice vinegar in a bowl and set aside while you make the burgers.
- Using a mortar and pestle mash the ginger, garlic, and chili’s forming a paste.
- Add the chopped sugar, fish sauce, basil, and cilantro 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.
- Drain the Asian cucumber salad.
- Place the salad on the burgers with chopped peanuts for garnish.
- I used Sriracha Mayonnaise for the spread.
Nutrition information is automatically calculated, so should only be used as an approximation.
These looks delicious! They make me think of summer because of the grilling and the seafood. You can never go wrong with a tuna burger. Yum! I also love your pictures and presentation.
Thanks Coley! This tuna burger turned out better than I had hope for. You are right… This is all about summer grilling! Appreciate the comment.
Love a good burger! Never made a tuna patty before though so definitely taking a few ideas from this post.
Thalia – I cannot lie… these were really good burgers! I am thinking the same thoughts as you… many possibilities for this type of burger. I am sure to play around with the flavor profile going forward! As always thanks for your comments!