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Thai Tuna Burgers

Thai Tuna Burgers

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. 
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Servings 4 People


  • 1/2 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup scallions
  • 1 ¼ lb tuna steak (see note)
  • 4 teaspoons fish sauce
  • 4 teaspoons soy sauce
  • 1/2 tablespoon brown sugar
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon sesame oil


  • 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