Hand-Chopped Ahi Tuna Burger with Wasabi Mayo

By Sprig Originals ✓ · cooked up in Sprig

A seared-rare tuna burger built the way good sushi bars would do it: sushi-grade ahi chopped by hand with a sharp knife so the patty stays in distinct, meaty flakes instead of turning to paste. Two minutes of whisking makes a sharp wasabi-lime mayo, and the whole thing goes onto a toasted brioche bun with quick-pickled cucumber and peppery greens. Sears in 3 minutes flat.

Ingredients

• 1/2 cup mayonnaise (Kewpie if you have it)
• 2 tsp wasabi paste, plus more to taste
• 2 tsp fresh lime juice
• 1 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1 pinch kosher salt

• 1/2 English cucumber, sliced paper-thin
• 3 tbsp rice vinegar
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1 pinch red pepper flakes

• 1 1/4 lb sushi-grade ahi tuna, cold
• 2 scallions, thinly sliced
• 1 tbsp soy sauce
• 2 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 egg white
• 2 tbsp panko breadcrumbs
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil, for searing

• 4 brioche buns, split
• 1 tbsp unsalted butter, softened
• 1 cup baby arugula or watercress
• 1 ripe avocado, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Make the wasabi mayo: whisk the mayonnaise, wasabi paste, lime juice, soy sauce, sesame oil and a pinch of salt in a small bowl until smooth, about 1 minute. Taste and add more wasabi 1/2 teaspoon at a time — it mellows as it sits. Refrigerate.
2. Quick-pickle the cucumber: stir the rice vinegar, sugar, salt and pepper flakes in a bowl until dissolved, add the cucumber slices, toss, and let sit at room temperature at least 20 minutes, tossing once or twice.
3. Chop the tuna: pat the cold tuna dry and cut it into 1/2-inch slabs, then 1/2-inch strips, then cross-cut into roughly 1/4-inch dice. Rock a sharp chef's knife over the pile 15 to 20 seconds more until the pieces are pea-sized but still distinct — stop before it looks like paste. Work quickly and keep the tuna cold.
4. In a chilled bowl, fold the chopped tuna with the scallions, soy sauce, ginger, sesame oil, egg white, panko, salt and pepper using a fork or your fingertips. Mix just until it holds together, about 15 seconds; overmixing makes the patty dense.
5. Divide into 4 equal portions and form patties about 4 inches wide and 3/4 inch thick, pressing a shallow dimple into the center of each. Set on a parchment-lined plate and freeze for 10 to 15 minutes to firm up — this is what keeps them from falling apart in the pan.
6. Meanwhile, butter the cut sides of the buns and toast them in a dry skillet over medium heat, 1 to 2 minutes, until golden. Set aside.
7. Heat a cast-iron or heavy stainless skillet over medium-high until a drop of water skitters, about 3 minutes. Add the neutral oil and swirl to coat.
8. Sear the patties, without moving them, for 90 seconds. Flip once with a thin spatula and sear 60 to 90 seconds more. The outside should be browned and opaque about 1/8 inch deep with a clearly rare, ruby center — total time 3 minutes for rare, 4 for medium-rare. Do not press down on them.
9. Transfer patties to a plate and rest 2 minutes. Spread wasabi mayo generously on both bun halves, pile on arugula, set the patty on top, then add avocado slices and a small tangle of drained cucumber pickles.
10. Sprinkle with sesame seeds, crown with the top bun and serve immediately with the extra pickles alongside.

Chef's tips

Nutrition (per serving, estimated)

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