Growing up we often had tuna croquettes for dinner. These burgers are a take on those blast-from-the-past croquettes with a little zing of pickled ginger, some smoke from the toasted sesame oil, and a mildly spicy sriracha-mayo to top it off. If you like, double the burger recipe and freeze some; thaw before cooking.
2 cans (5 ounces each) albacore tuna packed in water, drained and flaked
1/2 cup panko (Japanese) breadcrumbs
4 tablespoons mayo, divided
6 tablespoons pickled ginger, 2 tablespoons chopped, 4 tablespoons left in strips
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/8 teaspoon cayenne
1 tablespoon vegetable oil such as safflower
1 1/2 teaspoons sriracha
1 1/2 teaspoons lime juice
1 small carrot, peeled and shredded with a vegetable peeler
4 small soft buns, split
1. In a large bowl mix together the tuna, breadcrumbs, 2 tablespoons of the mayo, chopped picked ginger, soy sauce, sesame oil, and cayenne.
2. Using a 1/3 cup measure, shape into 4 patties. Refrigerate 30 minutes or up to overnight.
3. In a large nonstick skillet, heat the vegetable oil over medium. Cook the patties until golden brown and a crust has formed about 3 minutes per side.
4. Meanwhile, in a small bowl stir together the sriracha, remaining 2 tablespoons mayo, and 1/2 teaspoon of the lime juice. In a separate bowl toss together the remaining strips of pickled ginger, the carrot, and the remaining teaspoon lime juice. Spread the sriracha mix on the buns and top each with a burger and and the carrot-ginger mixture.