| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 Anaheim chile peppers
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons finely chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup panko (Japanese bread crumbs)
- 4 teaspoons soy sauce
- 4 teaspoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons fresh lime juice
- 1 teaspoon grated lime zest
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 1/2 pounds ahi tuna fillets, finely chopped
- 1 tablespoon 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
Instructions
- Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
- Burgers: 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. Add ahi and combine gently; form 4 patties.
- Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 754 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 54 g |
| Cholesterol | 122 mg |
| Sodium | 1174 mg |
| Serving Size | 1 of 4 servings |
| Calories | 754 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 54 g |
| Cholesterol | 122 mg |
| Sodium | 1174 mg |
Reviews
I AM FROM HAWAII.
The sauce is amazing! It doesn’t feel heavy and it compliments the patty so well too! This is definitely a burger I’d buy in a restaurant. My husband and friend loved it!
Julie Anne Rhodes
Usually, I avoid recipes based on Hawaiian cuisine because it utilizes a lot of coconut and pineapple. Thank goodness she used neither because although you can always omit or substitute…some ingredients are just needed to make them work. I like to keep those ingredients—in my Pina’ Coladas only. I did however, decrease my sugar to that of 2 tsp. and used regular bread crumbs that I dried out in the oven. Adding 1-2 tablespoons of applejuice, I found no difference in texture or lost of moisture. I just feel ‘panko bread crumbs’ are to precious to be mashing into meat. It is meant (to me) for tasty crispy coatings. I served mine to my fiance’ with ‘baked sweet potato fries’. A little much but eh’…I love those. This burger was up there in good taste and texture. Quite filling too! So quit HATIN’ and admit it…YOU LIKE IT TOO!