Hawaiian Tuna Burgers with Maui Wowee Salsa

Accolades 2000 Winning Recipes
Serves Makes 6 burgers
Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


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


  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  2. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside to allow the flavors to blend.
  3. 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.
  4. 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.
  5. 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.