These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare.
For the Asian coleslaw: Shred thecabbage and carrots. In a bowl,combine rice vinegar, sesame oiland brown sugar. Add cabbage,carrots and broccoli slaw; tossto combine and refrigerate untilready to serve.
Wash and finely chop thecilantro, mint and scallions.
Thinly slice the tuna steak.Stack the slices and cut into thinmatchsticks. Cut the matchsticksinto rough cubes, then chop untilthe pieces are roughly 1/8 inch.
Combine cilantro, mint, fish sauce, soy sauceand brown sugar. Stir until sugar dissolves.
Add tuna and scallions; mix until combined.Form into four 3/4-inch-thick patties.
In a Swiss Diamond 12.5” fry pan, preheatsesame oil over medium heat. Place panko on aplate; coat each patty with crumbs.
Cook burgers for 2 minutes on each side, untilexterior is well-browned. Reduce heat and cookto desired doneness.
Serve on sesame Kaiser rolls topped with Asiancoleslaw.
Use sushi grade tuna steak to serve the burgers medium-rare!