If you’re looking for a lighter, flavor-forward alternative to the usual beef burger, these Thai Chili Ginger Tuna Burgers on the Big Green Egg are an excellent choice. Inspired by a seafood burger idea, this version is adapted specifically for live-fire cooking on the Big Green Egg.
The patties are bright and aromatic, featuring fresh ginger, Thai chile heat, and herbaceous notes. Cooking on the Big Green Egg adds a subtle grilled finish that complements the tuna’s clean flavor. The result is a satisfying, refreshing burger that’s perfect for warm-weather grilling.
Tuna burgers require a bit more care than beef — they are delicate and benefit from careful handling and a precise texture. Take your time with the prep and chilling steps; the payoff is well worth it. Grab a chilled white wine, heat up the Egg, and enjoy a seafood burger that breaks from the ordinary.
Gathering the Ingredients
This recipe uses fresh aromatics, bold pantry staples, and high-quality tuna. For the burgers and pickle you’ll need rice vinegar, fish sauce, vegetable oil, sesame oil, red onion, cucumber, cilantro, garlic, serrano chile, fresh ginger, basil, sugar, and sushi-grade tuna.
The focus on fresh ingredients is what makes these burgers sing: bright herbs, a touch of heat from the chile, rich umami from fish sauce, and buttery tuna combine to create a light yet deeply satisfying bite.
Because the tuna is the star, use the best sushi-grade fish you can find. Fresh quality tuna makes a noticeable difference in both texture and flavor.
Preparing the Quick Pickled Vegetables
Slice cucumbers and red onion as thinly as possible — a mandolin is helpful for even slices. Combine the sliced vegetables with rice vinegar and sugar, and toss to coat.
Let the mixture sit at room temperature while you prepare the tuna. This quick pickling softens the vegetables slightly and adds a bright, tangy counterpoint to the rich tuna.
Building the Tuna Burger Mixture
Make an aromatic paste by combining serrano chile (seeded if you prefer less heat), garlic, fresh ginger, sugar, fish sauce, chopped basil, and chopped cilantro. Pulse or crush until the ingredients form a coarse paste — well combined but not pureed. This paste delivers heat, herbal brightness, and savory depth.
Preparing the Tuna
With a very sharp knife, finely chop the sushi-grade tuna into small pieces, roughly 1/8-inch in size. Take care not to overwork the fish — the goal is small, even pieces that will bind into a patty without becoming mush.
Hand chopping provides a superior texture compared with overprocessing in a food processor; the finished patties should be meaty and tender, not pasty.
Forming the Tuna Burgers
Gently fold the chili-ginger-herb paste into the chopped tuna until evenly distributed. Form the mixture into 4 patties, being careful not to pack them too tightly so they remain tender.
Place the patties on a parchment-lined tray and refrigerate for about 30 minutes. Chilling helps them firm up and makes grilling much easier.
Big Green Egg Setup and Prepping the Burgers
Set up the Big Green Egg for raised direct cooking and preheat to about 400°F. Elevating the burgers above the coals provides more control and reduces the risk of overcooking. A raised grid or a similar accessory works well for this configuration.
Oil the cooking grate thoroughly to prevent sticking. Lightly brush both sides of each patty with a mix of vegetable oil and sesame oil before placing them on the grill.
Grilling the Tuna Burgers
Grill the patties over raised direct heat for about 3 minutes per side. Resist the urge to flip too early — allow the first side to form a crust so the patties flip cleanly. A thin metal spatula helps with turning.
For medium-rare, aim for an internal temperature of roughly 125°F to 130°F. The exterior should be nicely seared while the center remains tender and slightly pink. If you prefer the tuna more done, cook a bit longer, but avoid overcooking, as tuna dries out quickly past medium.
Assembling the Tuna Burgers
When the patties come off the grill, drain the quick-pickled cucumbers and red onion to prevent sogginess. Toast buns lightly, place a tuna patty on each, then top with the pickled vegetables, chopped peanuts, and a generous smear of sriracha mayonnaise or your preferred sauce. The combination of crunchy pickles, nutty texture, creamy heat, and tender tuna is excellent.
Serve with kettle chips, Asian slaw, grilled vegetables, or a light salad. A crisp Sauvignon Blanc or a clean lager pairs nicely with these flavors.
Final Thoughts
These Thai Chili Ginger Tuna Burgers on the Big Green Egg are a refreshing change from standard burgers. With sushi-grade tuna, bright herbs, quick-pickled vegetables, and a touch of live-fire smoke, they offer bold, balanced flavors while feeling lighter than beef.
They’re impressive enough for guests yet straightforward to prepare at home. Once you make them, you may find yourself reaching for tuna burgers whenever you want something different on the grill.
Tuna Burger FAQ
Can I use frozen tuna for tuna burgers?
Yes, if it’s high-quality and properly thawed. Sushi-grade tuna is best for texture and flavor.
What temperature should tuna burgers be cooked to?
For medium-rare, target an internal temperature of 125°F to 130°F. Cook longer if you prefer more done.
Can I make tuna burgers without a Big Green Egg?
Absolutely. Any grill set for controlled direct heat will work. A hot cast-iron skillet is a good indoor alternative.
Why are my tuna burgers falling apart?
Tuna patties are delicate. Chilling them before grilling and handling them gently helps them hold together better.
What bun works best for tuna burgers?
Soft brioche, potato buns, or lightly toasted sesame buns all pair well without overpowering the tuna.
What goes well with Thai tuna burgers?
Kettle chips, Asian slaw, grilled vegetables, cucumber salad, or a simple green salad are all great accompaniments.
Can I make the tuna burgers ahead of time?
Yes. Form the patties a few hours ahead and keep them refrigerated until you’re ready to grill.
Thai Chili Ginger Tuna Burgers on the Big Green Egg
Ingredients
Asian Cucumber Salad:
- 2 Cucumbers, sliced
- 1/4 medium red onion, sliced thin
- 3 tbsp rice vinegar
- 1 tbsp sugar
Tuna Burgers:
- 1.5 pounds sushi-quality tuna
- 2 tsp grated fresh ginger
- 1 clove garlic
- 1 serrano chile, seeded and chopped
- 2 tbsp fish sauce
- 2 tbsp chopped cilantro
- 2 tbsp chopped basil
- 1 tbsp sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tbsp sesame oil
Instructions
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Toss cucumbers, onion, rice vinegar, and sugar in a bowl and set aside to quick pickle while you prepare the burgers.
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Mash or pulse ginger, garlic, and serrano chile to form a coarse paste.
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Add sugar, fish sauce, chopped basil, and cilantro to the paste and mix well.
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Finely chop the tuna into small pieces.
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Mix the chopped tuna with the chili-ginger herb paste until combined.
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Form 4 patties and refrigerate for 30 minutes to set.
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Preheat the Big Green Egg to 400°F with a raised grid for direct cooking.
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Brush both sides of the patties with vegetable and sesame oil.
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Place the patties on the preheated raised grid and cook about 3 minutes per side for medium-rare.
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Drain the quick-pickled cucumber salad to avoid soggy burgers.
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Top each burger with the drained salad and chopped peanuts; spread with sriracha mayonnaise if desired.
Nutrition information is approximate and provided for general reference only.
Additional Info