Hawaiian Tuna Burgers with Maui Wowee Salsa
Maui Wowee Salsa
- 2 cups chopped Maui onion (or other sweet onion)1/2 cup minced green onions
- 1/4 cup pickled ginger, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons Asian sesame oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 pounds boneless, skinless yellowfin tuna, finely chopped
- 1/2 cup panko (Japanese bread crumbs)
- 1 egg, lightly beaten
- 1/4 cup Dijon mustard
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 1/2 tablespoons Asian sesame oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- Vegetable oil, for brushing on the grill rack
- 6 sesame buns, split
- 1/2 cup bottled teriyaki sauce
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside to allow the flavors to blend.
- To make the patties, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne in a large bowl. Handling the tuna as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
- To assemble the burgers, brush the cut sides of the buns with the teriyaki sauce. On each roll bottom, place a patty and an equal portion of the salsa. Add the bun tops and serve.