Scallion Garlic Tuna Burgers

Name: Scallion Garlic Tuna Burgers with Sriracha Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 (5 oz) cans ahi tuna, undrained; 1 tsp garlic powder; 1/4 cup scallions, chopped, plus more for garnish; 2 large eggs, beaten; 1 tsp onion powder; 1 tbsp soy sauce; 1/4 cup panko breadcrumbs; black pepper, to taste; 2 cups shredded cabbage; 1/4 cup mayonnaise; 1 tbsp honey; 1 tsp sesame oil; 1 tsp sesame seeds; 1/4 cup mayonnaise (for sauce); 1 tbsp sweet chili sauce; 1 tsp sriracha; 2 tbsp butter; 3 brioche buns; 1 avocado, sliced

Scallion garlic tuna burgers transform canned ahi tuna into satisfying, high-protein patties bound with eggs and panko, served on toasted brioche with sriracha mayo and crisp honey sesame slaw.

🌍American 🏷️Tuna burger 🏷️Burger 🏷️Tuna 🏷️Scallion Garlic

🏷️

🏷️Sriracha mayo

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TikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 (5 oz) cans ahi tuna, undrained
1 tsp garlic powder
1/4 cup scallions, chopped, plus more for garnish
2 large eggs, beaten
1 tsp onion powder
1 tbsp soy sauce
1/4 cup panko breadcrumbs
black pepper, to taste
2 cups shredded cabbage
1/4 cup mayonnaise
1 tbsp honey
1 tsp sesame oil
1 tsp sesame seeds
1/4 cup mayonnaise (for sauce)
1 tbsp sweet chili sauce
1 tsp sriracha
2 tbsp butter
3 brioche buns
1 avocado, sliced

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Instructions

1
In a large bowl, combine the undrained canned tuna, garlic powder, chopped scallions, beaten eggs, onion powder, soy sauce, panko breadcrumbs, and black pepper.
2
Mix with a fork until all ingredients are well combined.
3
Form the mixture into 3 equal-sized patties.
4
Place the patties on a parchment-lined tray and chill in the refrigerator for at least 15 minutes to firm up.
5
While the patties are chilling, prepare the slaw. In a separate bowl, combine the shredded cabbage, mayonnaise, honey, sesame oil, sesame seeds, and a pinch of black pepper.
6
Toss the slaw until evenly coated, then place it in the refrigerator to chill.
7
In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
8
Heat a large skillet over medium heat. Add butter and allow it to melt.
9
Carefully place the chilled tuna patties in the skillet and cook for about 4 minutes per side, until a golden-brown crust forms and they are cooked through.
10
Remove the cooked patties from the skillet and set aside.
11
In the same skillet, toast the inside of the brioche buns until golden.
12
Assemble the burgers. Spread the sweet chili sriracha mayo on the bottom bun. Top with a tuna patty, sliced avocado, a generous portion of the honey sesame slaw, and a sprinkle of fresh scallions. Place the top bun on and serve immediately.

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Tips & Notes

Pro tips

Drain the canned tuna well to remove excess liquid, but don't squeeze it dry—a little moisture helps bind the patties.
Toast the brioche buns cut-side down in a dry skillet or on a griddle for 1–2 minutes for crunch and to prevent sogginess.
Cook patties over medium heat, not high, for 3–4 minutes per side until golden and cooked through; they firm up as they cool.
Let the slaw sit with the honey-sesame dressing for 10–15 minutes before serving to soften the cabbage and meld flavors.

Substitutions

panko breadcrumbs → crushed saltines or almond flour (1:1, though almond flour will yield denser patties)
scallions → fresh chives or diced white onion (same amount)
soy sauce → tamari or coconut aminos (1:1)
mayonnaise → Greek yogurt or avocado mayo (1:1)

Storage & make-ahead

Store cooked patties in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes. Slaw keeps separately for 1 day.

Common Questions

Can I use fresh tuna instead of canned?

Yes, use about 1 lb flaked fresh cooked or seared tuna, but reduce any added liquids since canned tuna adds moisture. Fresh tuna will yield firmer patties.

How do I keep the tuna burgers from falling apart?

Don't skip the eggs and panko—they bind the patties. Refrigerate the mixture for 30 minutes before forming and cooking, and handle patties gently when flipping.

Can I make these ahead?

Form patties up to 1 day ahead and refrigerate on a parchment-lined tray, covered. Cook from cold; they may need 1–2 extra minutes per side.

What if I don't have brioche buns?

Any sturdy burger bun works—ciabatta, pretzel, or whole wheat. Toast lightly to prevent sogginess from the mayo and slaw.

Are these gluten-free?

Not as written (panko breadcrumbs contain gluten). Substitute with gluten-free panko, and verify your soy sauce and sriracha mayo are certified gluten-free.