Seared Tuna Burgers with California Avocado

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

Spicy partners with sour in the mayo that tops these zesty made-from-scratch tuna burgers. The sour comes from yuzu and the spicy, from the Japanese seasoning known as shichimi togarashi. (Togarishi is the Japanese word for chilies.) Pickled red onions add another sour note and creamy avocado slices, a textural and mellow counterpoint.

Ingredients

Tuna Burger Patties:
1 lb. sushi-quality tuna, coarsely ground
1 tbsp. red jalapeño or Fresno chile, minced
1 tbsp. cilantro, minced
1 tbsp. toasted sesame seeds
2 tsp. fresh ginger, minced
1 tsp. green onion (tops only), minced
1 tsp. toasted sesame oil
1 tsp. sea salt
½ tsp. fresh lime zest, minced
¼ tsp. ground black pepper
2 tbsp. panko breadcrumbs

Spicy Yuzu Mayo
4 oz. mayonnaise
1 tbsp. yuzu citron juice
¾ tsp. shichimi togarashi
Sea salt, to taste

2 tbsp. clarified soy margarine (or clarified butter), divided
1 large California avocado, sliced
2 oz. daikon sprouts
4 shiso leaves
8 pickled red onion slices
4 hamburger buns
 

Steps

1. Prepare Tuna Burger Patties: Place all ingredients except panko in a chilled mixing bowl; combine well with clean hands. Add enough panko to bind the mixture. Form mixture into four 4-oz. patties, about ¾-in. thick. Chill at least 30 min.

2. Meanwhile, prepare Spicy Yuzu Mayo. Combine mayonnaise, yuzu, shichimi togarashi and salt in bowl; whisk well to combine. (Will keep for up to one week in the refrigerator.)

3. To assemble: Remove patties from refrigerator and pat dry with paper towels. In heavy cast-iron or non-stick skillet over high heat, melt 1 tbsp. clarified margarine or butter. When hot, add tuna patties. Sear patties about 1 min. per side for rare. Remove patties to paper towel-lined plate; reserve.

4. Meanwhile, split burger buns, brush with remaining margarine or butter and toast in a skillet, cut-side down, until golden brown.

5. For service, spread a few tsp. Spicy Yuzu Mayo on cut side of each bun top and bottom. Place one shiso leaf on each bottom bun; top with seared tuna patties. Top each tuna patty with one-fourth the sliced avocado, pickled red onion slices, and ¼ oz. daikon sprouts. Finish with top half of bun. Serve immediately, sliced in half, if desired.
 

Source: Courtesy of California Avocado Commission

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources