A single slice of bacon, minced and folded into the burger mixture adds just a hit of smoke, while the lemongrass, ginger, and jalapeño add flavor and spice to these East-West inspired burgers. To keep these burgers strictly pescatarian, omit the bacon altogether and add a pinch of smoked paprika.
Ingredients
1 tablespoon finely chopped tender inner lemongrass bulb
1 tablespoon peeled and finely chopped fresh ginger
1 large garlic clove, smashed
1 to 2 teaspoons seeded and finely chopped jalapeño
1 tablespoon neutral oil, such as avocado or grapeseed, plus more for brushing
1 tablespoon chopped fresh cilantro
Salt and freshly ground pepper
1¼ pounds albacore or ahi tuna, partially frozen Available in Our Premium Subscription Box
1 strip bacon, minced
¼ cup mayonnaise
4 brioche rolls, split
Thinly sliced red onion and leaf lettuce, for serving
Lime wedges, for squeezing over
Directions
Make the Seasoning Paste
In a food processor, combine the lemongrass, ginger, garlic, and jalapeño and pulse until finely chopped, scraping the sides of the bowl occasionally. Add the oil and process to a paste. Add the cilantro and process until fairly smooth. Season generously with salt and pepper. Leaving half of the mixture in the food processor, transfer the rest to a small bowl and set aside.
Form the Burgers
Add the tuna and bacon to the food processor and pulse 2 or 3 times, or just until combined but not pasty. Transfer to a bowl and, using lightly moistened hands, form into four 4-inch burgers.
Cook the Burgers
Preheat a grill over medium-high heat and oil the grates. Alternatively, preheat a grill pan or cast-iron skillet on the stovetop over medium-high heat. If using a skillet, heat 2 tablespoons of oil until shimmering. Brush the burgers with oil and grill or sear, turning once until golden and crusty and just cooked through, 6 to 7 minutes. Brush the cut sides of the buns with oil and toast, cut sides down, until golden brown.
Make the Aioli and Serve
Meanwhile, add the mayonnaise to the reserved lemongrass paste and stir to combine. Spread the mixture on the cut sides of the buns. Top each bottom bun with a tuna burger, onion slices, and lettuce. Squeeze the lime wedges over the top, close, and serve right away.
Pro Tips
Pair it Up
Light-bodied white wines like sauvignon blanc and pinot grigio work well, as their crisp acidity and citrus undertones provide a refreshing contrast to the tuna’s richness.
Change it Up
For more heat, use a Thai bird chile in place of the jalapeño.
