On a recent visit to Joule, I had the great fortune of tasting their nori butter, which is a geniusly simple combination of soft butter and flakes of seaweed paper. Now, thinking of seaweed as a seasoning and not just a wrap, I was inspired to create these nori fries. And since fries need a burger, why not continue the Asian theme with a classic ahi tuna burger. Pickled ginger replaces standard pickles, and a pungent wasabi garlic mayo adds a little kick and sweetness to the dish.
Total kitchen time: 45 mins
Makes: Burgers and fries for 4
Shopping list:
Ahi Tuna Burgers
- 1.5 lbs ahi tuna steak
- 3 green onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp. fresh grated ginger
- 1 tbsp. sesame seeds
- 2 tbsp. honey
- 1 tbsp. soy sauce
- 1/2 tsp. red chili oil
- 1 egg, lightly beaten
- 2 tsp. peanut oil, for cooking
- 4 sesame seed brioche hamburger buns
- 1 handful watercress
- 1/4 cup pickled ginger
- Preheat the peanut oil a heavy-bottomed skillet or griddle over medium heat.
- Slice the ahi steak into 1/4” strips, then chop into 1/4” cubes. Combine with the green onion, garlic, ginger, sesame seeds, honey, soy sauce, red chili oil and beaten egg in a medium bowl.
- Divide the ahi mixture into 4 equal parts and form into 1” thick patties. Press each patty firmly together to hold its shape.
- Carefully transfer to the skillet and cook to medium-rare, about 1 minute per side.
- Assemble the burgers by topping the bottom bun with some watercress, then the ahi patty, followed by a little pickled ginger. If you like, spread a little wasabi garlic mayo on the top bun.
Nori Fries
- 2 lbs. French fries, prepared
- 2 tbsp. olive oil
- 1/4 sheet toasted nori (seaweed paper), crumbled (about 1 tbsp.)
- Sea salt, to taste
- Make your fries, or heat up some decent frozen ones.
- In a large bowl, toss together the fries with the olive oil and crumbled nori. If necessary, add salt to taste.
Wasabi garlic mayo
- 2 tbsp. wasabi powder
- 4 cloves garlic, minced
- 4 tbsp. mayonnaise
- Combine all ingredients. Duh.
This turned out to be a really tasty summer dinner, and I may have to carry around a jar of nori to sprinkle over my fries at Dick’s. What’s your favorite French fry topping? Leave your answer in the comments below.
The tuna and all that other stuff sounds great, but the idea of adding pickled ginger really inspires me to want to make this. I just can’t get enough of it. I bet togarashi seasoning would be good on fries, and it would be very colorful.
I’ve sprinkled furikake (nori shreds, sesame seeds, salt, salt, and more salt) over freshly popped popcorn, and I think that would also be nice on fries as well for a quick dash of seasoning. Delicious post!
This recipie looks amazing!
Just tried this recipe and I had major problems with the patties staying together… so we had like sloppy joe style on buns.. Was good but wish they burgers would have stayed together.
I live in Seattle! Taking a break from working on my snapback website, to make some delicious food. Hopefully I don’t have a problem with the patties falling apart.
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