Ahi Fish Burgers Recipe

Ahi tuna: Finely chopped to create the base of the burger patties.

Egg: Acts as a binder to hold the patties together.

Panko breadcrumbs: Adds a light, crispy texture to the patties.

Soy sauce: Provides a savory, umami flavor to the mixture.

Sesame oil: Adds a nutty, aromatic quality to the patties.

Ginger: Freshly grated to give a zesty, slightly spicy note.

Garlic: Minced to infuse the patties with a rich, pungent flavor.

Burger buns: The vessel for your delicious ahi fish patties.

Lettuce: Shredded to add a fresh, crunchy layer to the burger.

Tomato: Sliced to provide a juicy, tangy contrast.

Mayonnaise: The base for the spicy mayo sauce.

Sriracha: Mixed with mayonnaise to create a spicy, creamy topping.

When forming the ahi tuna patties, make sure to handle the mixture gently to avoid overworking the fish. Overworking can lead to a dense texture. To ensure even cooking, press a small indentation in the center of each patty with your thumb. This helps the burger cook evenly and prevents it from puffing up in the middle.

• ahi tuna - Substitute with salmon: Salmon has a similar texture and flavor profile, making it a suitable alternative for fish burgers.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil substitute, though it lacks the distinct nutty flavor of sesame oil.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for every 1 teaspoon of fresh ginger to maintain the flavor.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic to achieve a similar taste.

• burger buns - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative to traditional burger buns.

• shredded lettuce - Substitute with baby spinach: Baby spinach offers a similar crunch and nutritional profile to shredded lettuce.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor as well as a similar texture to sliced tomatoes.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• sriracha - Substitute with hot sauce: Hot sauce can be used to add a similar level of heat and flavor to the dish.

• To store leftover ahi tuna patties, place them in an airtight container and refrigerate for up to 2 days. Ensure the container is sealed tightly to maintain freshness and prevent any fishy odor from permeating your fridge.

• For freezing, individually wrap each ahi tuna patty in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the patties from sticking together.

• After wrapping, place the ahi tuna patties in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. They can be frozen for up to 3 months.

• When ready to use, thaw the ahi tuna patties in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Reheat the thawed ahi tuna patties on a preheated grill or in a skillet over medium heat. Cook for about 2-3 minutes on each side, or until heated through. Be careful not to overcook, as this can dry out the patties.

• If you have leftover assembled ahi fish burgers, store them in the refrigerator in an airtight container. To keep the burger buns from getting soggy, consider storing the lettuce, tomato, and spicy mayo separately and assembling just before eating.

• For a quick meal, you can also freeze the spicy mayo in small portions using an ice cube tray. Once frozen, transfer the cubes to a resealable freezer bag. Thaw in the refrigerator and stir well before using.

• To maintain the crispiness of the panko breadcrumbs in the patties, reheat them in an oven preheated to 350°F (175°C) for about 10 minutes, or until warmed through. This method helps to retain the texture and flavor of the ahi fish burgers.

• Oven Method: Preheat your oven to 350°F (175°C). Place the ahi tuna patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. Toast the burger buns in the oven for the last 2-3 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the ahi tuna patties in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. Lightly toast the burger buns in the same skillet for a minute or two.

• Microwave Method: Place the ahi tuna patties on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as the ahi tuna can become rubbery. Toast the burger buns separately in a toaster.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the ahi tuna patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method will help retain the crispy texture of the panko breadcrumbs. Toast the burger buns in the air fryer for the last 1-2 minutes.

• Grill Method: Preheat your grill to medium heat. Wrap the ahi tuna patties in aluminum foil to prevent them from drying out. Grill for about 3-4 minutes on each side, or until warmed through. Lightly grill the burger buns for a minute or two to add a nice char.

• Mixing bowl: Use this to combine the ahi tuna, beaten egg, panko breadcrumbs, soy sauce, sesame oil, ginger, and garlic.

• Grill: Preheat this to medium-high heat to cook the patties.

• Small bowl: Mix the mayonnaise and sriracha in this to make the spicy mayo.

• Spatula: Use this to flip the patties on the grill.

• Knife: Slice the tomato with this.

• Cutting board: Place the tomato on this while slicing.

• Measuring cups: Measure the panko breadcrumbs and mayonnaise with these.

• Measuring spoons: Measure the soy sauce, sesame oil, ginger, and sriracha with these.

• Grater: Use this to grate the ginger.

• Garlic press: Mince the garlic with this.

• Whisk: Beat the egg with this.

• Plate: Place the assembled burgers on this before serving.

Prep ingredients in advance: Chop the ahi tuna, grate the ginger, and mince the garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly combine the ahi tuna mixture by pulsing it in a food processor instead of chopping and mixing by hand.

Pre-make patties: Form the patties and store them in the fridge until you're ready to grill.

Spicy mayo shortcut: Mix the mayonnaise and sriracha in a squeeze bottle for easy application.

Grill prep: Preheat the grill while you assemble the patties to save time.