M Café’s Seared Tuna Burger with California Avocado

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Serves: 4

As needed Tuna Burger Patties (recipe follows) As needed Spicy Yuzu Mayo (recipe follows) 2 Tbsp. clarified soy margarine (or clarified butter) 1 Fresh California Avocados*, sliced 2 oz. daikon sprouts 4 shiso leaves 8 pickled red onion slices (optional) 4 hamburger buns Tuna Burger Patties (Yield: approx. 1 lb.) 1 lb. sushi-quality tuna, coarsely ground 1 Tbsp. red jalapeno or Fresno chile, minced 1 Tbsp. cilantro, minced 1 Tbsp. toasted sesame seeds 2 tsp. fresh ginger, minced 1 tsp. green onion (tops only), minced 1 tsp. toasted sesame oil 1 tsp. sea salt 1/2 tsp. fresh lime zest, minced 1/4 tsp. black pepper 2 Tbsp. panko breadcrumbs Spicy Yuzu Mayo (Yield: 1/2 cup) 4 oz. vegan mayonnaise, or favorite mayonnaise 1 Tbsp. yuzu citron juice 3/4 tsp. shichimi togarashi As needed Sea salt, to taste

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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