Because they’re next level addicting. The epically rad combination of the Asian-inspired burgs (soy sauce + sesame oil + ginger + sriracha) plus the creamy-dreamy-sweet-salty-spicy cashew cream makes me wish I had nine tongues.
I literally ate a whole burger (on a Trader Joe’s whole wheat bun thankyouverymuch) and then proceeded to drench another bun half in the cashew cream.
And then I put some cashew cream in a little bowl and stirred in some water and VOILA! The sexiest salad dressing you ever did taste.
When my friends at Blue Diamond sent me Almond Nut Thins to work with this month, I knew I wanted to do something more exciting than hummus and crackers. Don’t get me wrong—hummus and crackers is most definitely a food group in my life. But these snackities are so gosh darn crunchtastic and tasty that I knew I had to stuff all their goodness into something special.
Tuna burgers always call for bread crumbs anyway, so I said sayonara to those bad boys and ground up the Nut Thins instead. The combination of those plus almond meal is pure perfection in the flavah flave and texture department. All the departments of all the senses!
I’ve woken up with super stiff fingers for about a week now. I eat pretty much all the anti-inflammatory foods in the book. I drink a lot of water. I work out multiple times per week. So why can I not make a fist like a normal human bean?!
I’ve learned that you can eat all the kale in the world and still be a victim to conditions beyond your control. The stiff finger issue happened to me this past winter as well, so I’m really anxious for my rheumatology appointment later this month. Certain experts recommend fatty fish to help combat inflammation, so hopefully if I eat nine tuna burgers I’ll wake up with normal fingers again.
A girl can dream!
I think putting Nut Thins on top of the burger would also be a great decision. And maybe even some on the side dipped in copious amounts of cashew cream. Except maybe use the cashew cream as the vehicle because it’s that damn delicious.
Let’s all pretend we have nine tongues. Life is so much tastier that way.
- ½ cup cashews + water for soaking
- ¼ cup water
- 2 tsp minced ginger
- 2 tsp soy sauce
- 2 tsp sriracha
- 1 tsp pure maple syrup
- 30 Almond Blue Diamond Nut Thins*
- ¼ cup almond meal
- 1 egg
- 3 tbsp diced onion
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 1 tsp sriracha
- 1 tsp pure maple syrup
- 2-5oz cans tuna, drained
- Oil, for cooking
- Place cashews in a small bowl. Cover with warm water and set aside to soak while you make the burgers.
- Place Nut Thins in a blender or food processor (I used my Nutribullet) and blend until they resemble bread crumbs.
- Place Nut Thin crumbs, almond meal, and egg in a medium mixing bowl. Stir until well-combined. Add onion, garlic, soy sauce, sesame oil, ginger, sriracha, and pure maple syurup. Stir to combine.
- Add drained tuna and stir to combine (I used my hands). Form into four tightly-packed patties. Place patties on a plate and cover with foil. Refrigerate for at least 30 minutes.
- Meanwhile, drain soaked cashews. Place in high-speed blender or food processor (I used my Nutribullet) and add ¼ cup water, ginger, soy sauce, sriracha, and pure maple syrup. Blend until completely smooth and creamy.
- Heat a large skillet over medium heat. Spray with olive oil spray or drizzle pan with oil of choice. Once the pan is hot, add tuna burgers. Cook for 3 minutes on the first side, flip, and cook for 2 minutes on the other side (or until browned).
- Serve on whole grain buns or over a bed of greens with cashew mayo.
This post is sponsored by Blue Diamond Nut Thins. I was provided samples and compensated for my time. All opinions are my own. Thanks for supporting the brands that make Hummusapien possible!