Tuna Burgers with Carrot-Ginger Sauce

Ingredients

• 0.5  avocado sliced
• 1 small carrots roughly chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated
• 0.5 inch ginger peeled
• 4  whole-grain hamburger buns 
• 0.5  juice of lime 
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons rice wine vinegar 
• 1 tablespoon sesame oil toasted
• 1 cup spicy sprouts for garnish
• 1 pinch sugar 
• 1 pound sushi-grade tuna 

Equipment

• food processor
• bowl
• grill
• grill pan

Directions

1. Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped.
2. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.
3. Drizzle in 2 tablespoons water and combine; season with salt and pepper.
4. Transfer the sauce to a bowl and set aside.
5. Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper.
6. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
7. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
8. Toss the sprouts in the carrot-ginger sauce.
9. Place the burgers on buns and top with avocado and sprouts.
10. Photograph by Con Poulos