M Café’s Seared Tuna Burger with California Avocado

Tuna Burger Patties:

1. Place first ten ingredients in a chilled mixing bowl, and combine ingredients well with clean hands. Add enough panko to bind the mixture. Form the patties into 4 – 4 oz. patties, about ¾” thick. Chill in the refrigerator for at least 30 minutes.

Spicy Yuzu Mayo:

1. Place all ingredients in mixing bowl and whisk well to combine. Will keep for up to one week in the refrigerator.

To Assemble:

1. Remove patties from refrigerator and pat dry with paper towels. Heat 1 tablespoon of the clarified soy margarine (or butter) over high heat in a heavy cast-iron or non-stick skillet. When butter is hot, add tuna patties. Sear patties for about 1 minute per side (tuna should be cooked rare). Place patties on a paper towel lined plate and reserve.
2. Meanwhile, split the hamburger buns, brush with the remaining tablespoon of clarified soy margarine (or butter), and toast in a skillet, cut side down until golden brown.
3. Spread a few teaspoons of the Spicy Yuzu Mayo on both sides of each hamburger bun. Place one shiso leaf on each bottom bun, then the seared tuna patties. Top each tuna patty with ¼ of the sliced avocado, optional pickled red onion slices, and ¼ oz. of the daikon sprouts. Finish with top half of toasted, dressed hamburger bun. Serve immediately, sliced in half if desired.