These Ahi Tuna Burgers with Sriracha Aioli are so hearty and bursting with delicious Asian flavors! They’re full of lean protein and good-for-you ingredients, and they’re an amazing alternative to all your regular burger recipes.
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It’s grilling season! Who’s excited??
That would be me!!
I’m rolling out a new burger recipe that is a bit different from my others… I can’t wait to share it with you…
It’s an Ahi Tuna Burger with Sriracha Aioli and Asian slaw! Ssooo delicious my friend. Full of yummy ingredients that give it great flavor, like fresh ginger, sesame oil, soy sauce, cilantro, jalapeños, green onions and Sriracha sauce... it’s a flavor boom for sure!
Since tuna is so firm and meaty it’s truly the perfect fish for making burgers. And bonus: it’s packed with lean protein.
Salmon is also another great fish for making fish burgers. But I’ve already been there done that with my easy salmon patty recipe that is low-carb and gluten free. You should try them next after you make these tuna burgers.
Just like the salmon patties, these tuna burgers are also low carb and gluten free. I like to enjoy them in a lettuce wrap or over a salad. And if you’re not concerned with carbs then I say go big and and lay it on your favorite sourdough, whole wheat or brioche bun.
I used frozen wild caught ahi tuna steaks (that I defrosted) for this recipe. I picked mine up from the frozen food area at Aldi’s. Their tuna steaks are amazing and taste super fresh… you need to check them out!
And if you’re wondering if you can use canned tuna for this recipe, I would steer you away from it. Canned tuna has a different texture and tends to fall apart more easily, which makes it difficult to grill, but perfect for other amazing tuna recipes...
... Like my amazing Tuna Cakes with jalapeños and cilantro (using canned tuna), pan cooked on the stovetop which helps them keep their shape. They are one of the most popular recipes on the blog and they are crazy good!
And if you want my take on a classic, try these Tuna Melts with English Muffins!
But let’s talk more about these Ahi Tuna Burgers…
They only require 6-7 minutes of grill time and they come out perfectly. I made a slaw using cabbage, carrots, jalapenos, cilantro and a tangy homemade Asian dressing. And for a little kick I whipped up some Sriracha Mayo.
What can I say - complete burger heaven my friend!
How To Make Tuna Burgers
First we need to prep the tuna. With a sharp knife, cut the tuna meat into 1-inch pieces.
Add them to the food processor, drizzle the sesame oil over the tuna and pulse 4-6 times. Be sure to not over-process the meat.
Next, add the tuna and the rest of the ingredients to a large mixing bowl.
Mix all the ingredients together.
Form 5 equally-sized tuna patties and chill them for 20 minutes in the refrigerator.
Then heat your grill to 400 degrees.
Spray your grill grates with grill spray or high heat cooking spray, or brush them with oil.
Spray a good coating of cooking spray on the tuna burgers and place them on the grill, avoiding any spots on the grill that get really hot – to keep them from burning. Turn down the heat and try to keep it around 350 degrees for the rest of the cooking process. Close the grill lid and cook the burgers for 3 to 3½ minutes.
Spray the sides of the patties that are facing up with cooking spray, flip them over and cook for another 3 to 3½ minutes.
If the patties are sticking to the grill you can try a few different things to get them to release: either turn the heat up for 15-30 seconds to get them to release, or use a metal spatula to gently work the patties loose.
Also, if some of the tuna meat sticks to the grill either clean it off and spray it again with cooking spray before cooking the other side of the burgers in that spot, or just cook the patties on another spot on the grill - but be sure to spray it with grill spray first.
If you don’t have a grill or prefer to pan cook them, that is an option as well. Here’s how…
How to make turn burgers without a grill:
- Heat some canola or high heat cooking oil in a medium sized skillet over medium-high heat.
- Cook the tuna burgers in batches until nicely browned on both sides, about 3 minutes aside.
- Be sure to watch them closely because they will cook quickly and you don’t want them to burn or dry out.
How to freeze tuna burgers:
Allow the tuna burgers to cool fully after cooking. Then wrap each burger individually with plastic wrap. Place them all in a freezer bag together, and defrost whenever you are ready to eat one. You can defrost them in the fridge overnight the day before eating.
These tuna burgers are so hearty and bursting with delicious flavor! They’re full of lean protein and good-for-you ingredients… an amazing alternative to all your regular burger recipes.
For The Tuna Burgers:
- 24 ounces ahi tuna fillets
- 1½ teaspoons sesame oil
- 1 egg
- ½ cup almond meal or Bob’s Red Mill Natural Raw Almond Flour
- ⅓ cup finely diced jalapeños, seeds and membranes removed
- ⅓ cup chopped green onions
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced fresh ginger
- ⅓ cup finely diced jalapenos (seeds and membranes removed)
- 2 tablespoons soy sauce (tamari sauce for gluten-free)
- 2 tablespoons Sriracha or Asian Chili Garlic Sauce
For the Asian Slaw:
- 10 ounce bag vegetable slaw
- 4 green onions, chopped
- 2 jalapeños, stem and membranes removed and cut into thin 2-inch slices
- 2 carrots, shredded
- ½ cup cilantro leaves, rough chopped
- ½ cup rice vinegar
- 1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
- 4 tablespoons honey (4 tablespoons of Erythritol for a low-carb version)
- 2 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 2 teaspoons sesame oil
- 1-2 tablespoons soy sauce (tamari for gluten-free)
- Remove from the heat and whisk in ⅓ cup EVOO.
For The Sriracha Aioli:
- ½ cup mayonnaise
- 3 teaspoons Sriracha Sauce
- 3 teaspoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
For The Ahi Tuna Burgers:
- With a sharp knife cut the tuna meat into 1-inch pieces. Add them to the food processor, drizzle the sesame oil over the tuna and pulse 4-6 times, be sure to not over-process the meat.
- Add the tuna and the rest of the burger ingredients to a large mixing bowl. Mix all the ingredients together.
- Form 5 equally-sized tuna patties and chill them for 20 minutes in the refrigerator.
- Pre-heat grill to 400 degrees.
- Spray grill grates with grill spray, high heat cooking spray, or brush them with oil.
- Spray a good coating of cooking spray on the tuna burgers and place them on the grill. Turn the heat down on the grill and try to keep it around 350 degrees for the rest of the cooking process. (If your grill has some spots that get really hot – avoid those areas to prevent the burgers from burning.)
- Close the grill lid and cook the burgers for 3 to 31/2 minutes.
- Spray the sides of the patties that are facing up with cooking spray, then flip them over and cook for another 3 to 31/2 minutes. *See cooking notes below
- Allow them to rest for 5 minutes then serve on burger buns with slaw and sriracha aioli
Alternative Stovetop Cooking Method:
- Heat canola or high-heat cooking oil in a medium skillet over medium-high heat.
- Cook the tuna burgers in batches until nicely browned on both sides, about 3 minutes per side.
- Watch them closely, because they will cook quickly and you don’t want them to burn or dry out.
For The Asian Slaw:
- Add the bag of slaw mix, green onions, jalapeno, carrots, and cilantro to a large mixing bowl and set aside.
- Add the rice vinegar, Asian chili garlic sauce (either Sriracha or Asian Chili Garlic Sauce), honey, Dijon mustard, garlic cloves minced, sesame oil and soy sauce (or tamari for Gluten free option) to a sauce pan over medium-high heat. Bring it to a simmer, stirring occasionally for 2-3 minutes.
- Remove from the heat and whisk in the olive oil until it becomes a smooth sauce.
- Pour the sauce over the slaw mixture and toss until combined.
For The Sriracha Aioli:
Mix all the ingredients together until well combined and refrigerate until ready to use.
- If the patties are sticking to the grill you can try a few different things to get them to release: either turn the heat up on high on grill for 15-30 seconds to get them to release, or use a metal spatula to gently work the patties loose.
- If some of the tuna meat sticks to the grill grates, either clean the grate off and spray it again with cooking spray before cooking the other side of the burgers in that spot, or just cook the patties on another spot on the grill - but be sure to spray it with grill spray first.
Serving Size1 Burger
Amount Per Serving Calories 576Total Fat 37gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 30gCholesterol 110mgSodium 982mgCarbohydrates 13gFiber 5gSugar 4gProtein 49g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!