Japanese inspired tuna burgers and togarashi fries

A while ago I stumbled upon a delicious tuna burger recipe which had a lot of Japanese ingredients. Unfortunately, I soon lost the recipe but I was set on recreating the flavours on my own. So, here we have it, my own version of a Japanese Inspired Tuna Burgers. I’ve also added a few suggestions for serving – togarashi fries, spicy gochujang mayo and wasabi mayo. I used Kewpie mayo which is a Japanese mayo and it tastes amazing! But you can use standard mayo as well.

More in burgers: Italian-style chicken burgers

Japanese inspired tuna burgers and togarashi fries

Serves 2 | Prep 10 mins | Cooking 30 mins
Easy

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You’ll need:

For the burgers

  • 2 tuna fillets (around 240g), chopped;
  • Thumb-sized piece ginger, finely chopped;
  • 2 spring onions, finely chopped;
  • 1 red chilli, finely chopped;
  • 2 tbsp soy sauce;
  • 1/2 tsp wasabi;
  • 1/4 tsp chilli sauce (or chilli flaked).

For the chips

  • 400g frozen chips;
  • 1 tsp togarashi chilli powder.
  • 6 tbsp kewpie (Japanese) mayo (or normal mayo);
  • 1 tbsp gochujang paste.

To serve

  • 2 tbsp kewpie mayo;
  • 1 tsp wasabi;
  • burger buns;
  • salad (sliced lettuce, tomato, radish, cucumber etc);
  • crispy onions.

For the burgers: add the tuna, ginger, spring onions and red chilli to a chopped and blitz them until finely chopped and mince has formed. Add the wet ingredients and blitz again. Form two patties from the mixture. Put on a plate, wrap with cling film and leave in the fridge for 15 minutes. Meanwhile, cook the chips according to pack instructions.

While the chips are cooking, prepare your burger ingredients toppings and the two mayos. For the Wasabi mayo, mix 1 tsp wasabi and 2 tbsp kewpie mayo together (you’ll use this for the burgers). For the spicy Gochujang mayo, mix 6 tbsp kewpie mayo with 1 tbsp Gochujang paste.

When the chips are almost ready, heat a griddle pan to high. Once hot, cook the two patties for two minutes on each side, until well browned on each side. When ready, leave them to rest on a board. Halve the burger buns and add face down to the griddle pan to heat a little. Spread some wasabi mayo to the bottom of each bun, followed by the tuna burgers, and any toppings of your choosing (or as suggested above). Serve with the togarashi fries and spicy gochujang mayo.


Previously posted on this date:

== 2018 ==
* Red Velvet Rainbow Cake: https://food-notes.blog/2018/06/10/red-velvet-rainbow-cake/

 

Author: Em

I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

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