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For the burgers
  • 1 red onion, thinly sliced
  • Salt and pepper or 24/7 Seasoning or seasoning blend of choice
  • 2 limes or 3 to 4 tablespoons yuzu or Ponzu sauce
  • 1 2-pound fresh, sashimi-grade tuna steak, cut into chunks
  • 3 to 4 cloves garlic, minced or grated
  • 1 inch ginger root, minced or grated
  • 1 small bunch scallions, whites and greens minced
  • Black pepper
  • 2 tablespoons Ponzu or Tamari
  • Stir fry oil or canola oil
  • 4 brioche buns, lightly toasted
For the topping
  • Nori, torn sheets of seaweed wrappers, toasted in a skillet until fragrant
  • Pickled ginger
  • For the sauce
  • 3/4 cup creme fraiche, homemade aioli or Veganaise
  • 2 teaspoons wasabi paste
  • 3 tablespoons chopped chives
  • Zest and juice of 1 lime


Serves: 4


Toss onions with seasoning or salt and pepper, yuzu, Ponzu or lime juice; let stand at least 30 minutes.

Pulse tuna in a food processor to finely chop then gently combine with garlic, ginger, scallions, pepper and Ponzu or Tamari. Form into patties and coat with oil.

Assemble the toppings and heat a griddle or nonstick skillet.

Combine sauce ingredients.

Cook burgers 4-5 minutes, turning once for pink centers and 7-8 minutes to cook through.

Serve burgers on toasted buns topped with toasted Nori, pickled onions, pickled ginger and special sauce.