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.