Thai Chili Ginger Tuna Burgers on the Big Green Egg
Thai chili ginger tuna burgers on the Big Green Egg with bold flavor, a fresh seafood twist, and a quick weeknight cook.
Servings: 4
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.