Teriyaki Tuna Burgers

Open wide.

This burger is coming to getcha’, getcha’, getcha’, so it’s eat or be eaten.

When I put this guy on a plate, I actually did say, “There’s no way I’ll be able to get that in my mouth.”

Which made Mr. Hausfrau all like, ”Oooh, don’t let anyone hear you say that.”

And it made me all like, “It’s true, I have a small mouth.”

Then he was all like, “Ugh!” before stomping off into the other room.

Leaving me, of course, all like, “Nananana!” behind his back.

In case anyone ever wondered why I don’t want children, there’s your sign. I’m a child, myself. But! But! I’m a child with grown-up tastes. A child for whom this tuna burger is a new favorite burger.

What about this burger do I love? It’s golden crisp on the outside, meaty on the inside and flavor all around, spiked with green onion, cilantro, ginger, and soy.

Yes, yes, yes, and yes. More, please and thank you.

Oh, and it’s glazed with a bit of teriyaki. Are you gonna’ have the rest of that?

In my world, there’s never too much of a good thing.

Now when it comes to serving these, you can take my hulking burger ensemble as a gentle suggestion. If you’re not a fan of mayo, don’t use it on your roll (I’m not judging you or anything, but what the what?)

Maybe you’re allergic to tomato, so leave it off. Perhaps it’s date night, so kick those red onions to the curb.

But the avocado is non-negotiable. As in, you must have it or you will break my heart.

And you don’t want to break my heart. For real. You know, hell hath no fury, and all that jazz.

Teriyaki Tuna Burgers

1 pound raw tuna steaks, cut into 1 inch cubes
3 tablespoons cilantro
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1 slice of your favorite bread, crumbled
2 scallions, green tops only, sliced
1 teaspoon fresh ginger, grated
1 teaspoon soy sauce
1/4 teaspoon pepper
2 tablespoons your favorite teriyaki sauce

Pulse the raw tuna cubes in a food processor 10 times, or until the cubes are half way chopped. Add the cilantro, mayonnaise, dijon mustard, bread, scallions, ginger, soy and pepper. Pulse another 10 times, or until the mixture is half way blended. Do not over process, or the tuna will get mushy.

Remove the tuna mixture to a bowl or large plate and knead the mixture a few times to get all the flavorings and binding combined with the tuna. Divide the mixture into 4 equal portions and form into patties.

Cook the patties on a grill or on the stovetop over medium-high heat, approximately 3 minutes per side. Brush the finished burgers with teriyaki sauce and serve.