Fancy Burger, Hold the Fries: Tuna Burgers with Spicy Edamame

Asian-inspired wonderfully seasoned fresh tuna burgers offer a healthy and delicious meal. Edamame beans stir fried with ginger, sesame seeds, garlic, honey and hot sauce complement this dish.


  • 1 red onion, thinly sliced
  • 24/7 Seasoning (or another seasoing blend of your choice) or salt and pepper
  • 3-4 tablespoons yuzu juice or the juice of 2 liimes
  • About 2 pounds fresh sashimi-grade tuna steak, cut into chunks
  • 3-4 cloves garlic, minced or grated
  • 1 1-inch piece of fresh ginger, peeled and minced or grated
  • 1 small bunch scallions, whites and greens minced
  • Black pepper
  • 3 tablespoons Tamari (dark soy sauce) or ponzu sauce
  • Stir fry oil or canola oil
  • 4 brioche buns, split and lightly toasted
  • 3/4 cup creme fraiche, homemade aioli or Vegenaise
  • 2 teaspoons wasabi paste
  • 3 tablespoons chives, chopped
  • Zest and juice of 1 lime
  • Nori (sheets of dried seaweed wrappers), torn and toasted in skillet until fragrant
  • Pickled ginger

For the spicy edamame:

  • 2 tablespoons stir fry oil or canola oil
  • 1 pound frozen edamame in shells, defrosted and patted dry
  • 4 cloves garlic, chopped
  • 1 1-inch piece of fresh ginger, peeled and grated or minced
  • About 1/4 cup ponzu or Tamari (dark soy sauce)
  • 1 tablespoon honey or agave
  • 2-3 tablespoons Sriracha, to taste
  • 1 1/2 teaspoons toasted sesame oil
  • 2 tablespoons black sesame seeds or toasted sesame seeds


For the pickled red onion: Pickle the onions by tossing with the seasoning (or salt and pepper) and yuzu (or lime) juice; let stand.

For the burgers: Pulse the tuna in a food processor to chop finely, then gently combine with the other patty ingredients. Form four patties and coat with oil.

Heat a griddle or nonstick skillet over medium-high heat. In a small bowl, combine the sauce ingredients.

Cook the burgers for 4-5 minutes for pink centers and 7-8 minutes to cook through, turning once.

Serve the burgers on the toasted buns topped with pickled onions, toasted nori, pickled ginger and the special sauce.

For the spicy edamame:

In a round-bottom pan or wok, heat the oil over high heat. Add the edamame and sear to brown the pods at the edges. Add the garlic and ginger and stir fry for 1 minute. Add the ponzu (or Tamari), honey (or agave), sriracha, sesame oil and seeds. Toss to combine and serve hot as a side dish or starter.

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