Big Green Egg Thai Chili Ginger Tuna Burgers
This recipe for Big Green Egg Thai Chili and Ginger Tuna burgers is delicious. Takes patience but well worth the wait!
Servings: 4
Ingredients
- Asian Cucumber Salad:
- 2 Cucumbers sliced
- 1/4 medium red onion sliced
- 3 Tbs rice vinegar
- 1 Tbs Sugar
- Tuna Burgers:
- 2 Tsp grated fresh ginger
- 1 Garlic clove
- 1 Serrano chili seeded and chopped
- 2 Tbs Fish Sauce
- 2 Tbs Chopped cilantro
- 2 Tbs Chopped basil
- 1 Tsp Sugar
- 1.5 Lbs sushi-quality tuna
- 1 1/2 Tbs vegetable oil
- 1 1/2 Tbs 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.