Categories: Burgers

Ingredients

• For the Sauce:
• 1 small carrot, roughly chopped
• 1 1/4-inch piece ginger, peeled
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon toasted sesame oil
• 1/2 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper
• For the Burgers:
• 1/2 pound sushi-grade tuna
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons low-sodium soy sauce
• Juice of 1/4 lime
• 1/8 cup chopped fresh cilantro
• 1/2 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1/2 cup spicy sprouts, for garnish
• 2 whole-grain hamburger buns
• 1/4 avocado, sliced

Directions

1. Pulse the carrot and ginger in a food processor until finely chopped.

2. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.

3. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

4. Chop the tuna into chunks.

5. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces.

6. In a bowl, mix 1 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper.

7. Pour over the tuna and process until well blended.

8. Form into 2 patties; brush each lightly with the remaining 1/2 teaspoon olive oil.

9. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

10. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

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