Scallion Garlic Tuna Burgers

In a large bowl, combine the undrained canned tuna, garlic powder, chopped scallions, beaten eggs, onion powder, soy sauce, panko breadcrumbs, and black pepper.

Mix with a fork until all ingredients are well combined.

Form the mixture into 3 equal-sized patties.

Place the patties on a parchment-lined tray and chill in the refrigerator for at least 15 minutes to firm up.

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.

Toss the slaw until evenly coated, then place it in the refrigerator to chill.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.

Heat a large skillet over medium heat. Add butter and allow it to melt.

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.

Remove the cooked patties from the skillet and set aside.

In the same skillet, toast the inside of the brioche buns until golden.

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.