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    Hummusapien Β» Recipes Β» Lunch and Dinner Β» Asian Tuna Burgers with Ginger Soy Cashew Cream

    Asian Tuna Burgers with Ginger Soy Cashew Cream

    Published May 7, 2015 Β· Modified Feb 1, 2022 Β· by Alexis Joseph Β· 33 Comments

    Jump to Recipe

    What I really wanted to call these burgers was "crack patties."

    Asian Tuna Burgers with Ginger Soy Cashew Cream

    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 drenchΒ 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.

    Asian Tuna Burgers with Ginger Soy Cashew Cream

    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 snackitiesΒ are so gosh darn crunchtastic and tasty that I knew I had to stuff all their goodnessΒ into something special.

    Tuna burgers always call forΒ bread crumbs anyway, so I saidΒ sayonara to those bad boys and groundΒ up the Nut Thins instead. The combination of thoseΒ plus almond meal is pure perfection in the flavah flave Β and textureΒ department. All the departments of all the senses!

    Asian Tuna Burgers with Ginger Soy Cashew Cream

    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 youΒ can eat all the kale in the world andΒ still be a victim to conditions beyond your control. The stiff finger issueΒ happened to me this past winter as well, so I'm really anxious for my rheumatologyΒ 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!

    Asian Tuna Burgers

    Life hack: Get some bottled minced ginger. I use this one from The Ginger People (no, I'm not being paid to say that). I buy it at Whole Foods. It's SO much easier than grating it yourself!!

    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.

    Print
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    Asian Tuna Burgers with Ginger Soy Cashew Cream

    ★★★★★ 4.6 from 5 reviews
    • Author: Alexis Joseph, MS, RD, LD
    • Prep Time: 45 mins
    • Cook Time: 10 mins
    • Total Time: 55 mins
    • Yield: 4
    • Category: Main Meal
    Print Recipe
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    Description

    These easy Asian-inspired salmon burgers make the perfect healthy dinner!


    Ingredients

    Units Scale

    For the cashew cream:

    • Β½ cup cashews + water for soaking
    • ΒΌ cup water
    • 2 tsp minced ginger
    • 2 tsp soy sauce
    • 2 tsp sriracha
    • 1 tsp pure maple syrup

    For the tuna burgers:

    • 30 Almond Blue Diamond Nut Thins*
    • ΒΌ 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

    Instructions

    1. Place cashews in a small bowl. Cover with warm water and set aside to soak while you make the burgers.
    2. Place Nut Thins in a blender or food processor (I used my Nutribullet) and blend until they resemble bread crumbs.
    3. 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.
    4. 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.
    5. Meanwhile, drain soaked cashews. Place in high-speed blender or food processor (I used my Nutribullet) and add ΒΌ cup water, ginger, soy sauce, sriracha, and pure maple syrup. Blend until completely smooth and creamy.
    6. 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).
    7. Serve on whole grain buns or over a bed of greens with cashew mayo.

    Notes

    *If you don't have nut thins, feel free to use a scant Β½ cup of breadcrumbs instead.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    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 makeΒ Hummusapien possible!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Robyn says

      April 04, 2020 at 11:13 pm

      So, so tasty. Made these burgers on a whim and both my husband and I were impressed. Simple directions and common ingredients but such a flavorful taste. Kind thanks for this recipe!
      (Adding a 5 star rating.)

      ★★★★★

      Reply
      • Alexis Joseph says

        April 05, 2020 at 10:13 pm

        I appreciate that so much, Robyn! I need to make another batch πŸ™‚

        Reply
    2. Robyn says

      April 04, 2020 at 11:11 pm

      So, so tasty. Made these burgers on a whim and both my husband and I were impressed. Simple directions and common ingredients but such a flavorful taste. Kind thanks for this recipe!

      Reply
    3. Katie says

      May 21, 2015 at 2:06 pm

      Hey Alex! I literally just cooked up this recipe for dinners this week so I have a quick question! Do you think I could freeze them after I have cooked them? I'm only cooking for me so this is ALOT of tuna for me to eat up in a week ya know??

      ★★★★★

      Reply
      • Katie says

        May 21, 2015 at 2:07 pm

        *ALEXIS sorry typo πŸ™

        Reply
      • Alexis says

        May 27, 2015 at 7:08 pm

        Hi Katie! You could definitely freeze them!

        Reply
    4. Katie says

      May 21, 2015 at 2:06 pm

      Hey Alex! I literally just cooked up this recipe for dinners this week so I have a quick question! Do you think I could freeze them after I have cooked them? I'm only cooking for me so this is ALOT of tuna for me to eat up in a week ya know??

      ★★★★★

      Reply
      • Katie says

        May 21, 2015 at 2:07 pm

        *ALEXIS sorry typo πŸ™

        Reply
      • Alexis says

        May 27, 2015 at 7:08 pm

        Hi Katie! You could definitely freeze them!

        Reply
    5. Lindsay says

      May 13, 2015 at 10:39 am

      Hey, have you tried to use ahi or other tuna instead of a canned version?
      thanks for the recipe-it looks awesome!

      Reply
    6. Lindsay says

      May 13, 2015 at 10:39 am

      Hey, have you tried to use ahi or other tuna instead of a canned version?
      thanks for the recipe-it looks awesome!

      Reply
    7. Cassie @ Almost Getting it Together says

      May 08, 2015 at 9:02 am

      I just pinned these!! I have everything to make these in SF (minus the nut thins, which are easy enough to procure). I'm always looking for a burger/meatball situation minus the bread crumbs, ugh

      Reply
    8. Cassie @ Almost Getting it Together says

      May 08, 2015 at 9:02 am

      I just pinned these!! I have everything to make these in SF (minus the nut thins, which are easy enough to procure). I'm always looking for a burger/meatball situation minus the bread crumbs, ugh

      Reply
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