Ahi burgers with cilantro-chile-lime sauce
Vicky
ingredients
Sauce- 2 Anaheim chile peppers
- 1/2 cup mayonnaise
- 3 tbsp sour cream
- 3 tbsp finely chopped cilantro leaves
- 1 tbsp fresh lime juice
- 2 teasp minced fresh ginger
- 1 teasp minced garlic
- 1/4 teasp salt
- 1 egg
- 1/2 cup panko
- 4 teasp soy sauce
- 4 teasp sugar
- 1 tbsp sesame oil
- 1 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 2 teasp fresh lime juice
- 1 teasp grated lime zest
- 1/2 teasp crushed red pepper flakes
- 1/2 teasp salt
- 1 1/2 pounds ahi tuna fillets, finely chopped
- 1 tbsp vegetable oil
- 4 seeded Kaiser rolls, split
- 1 large Maui onion (or other sweet onion), thinly sliced
- 1 large vine-ripened tomato, sliced
- 1 package radish or sunflower sprouts
directions
For the sauce
- 1
Char peppers over gas flame or under broiler until blistered on all sides.
- 2
Enclose in a paper bag and let stand 15 minutes.
- 3
Peel peppers, remove stem and seeds, and dice.
- 4
Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
For the burgers
- 1
Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt.
- 2
Add ahi and combine gently; form 4 patties.
- 3
Heat vegetable oil on nonstick griddle over medium-high heat.
- 4
Add patties and cook 3 to 4 minutes per side.
- 5
Toast rolls under broiler during last few minutes of cooking.
- 6
Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce.
- 7
Add roll tops and devour.
Source: Vicky
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