This recipe almost didn’t happen this week. Technical difficulties and life was getting in the way. I was supposed to share these on Wednesday but I had to postpone, and since today is the last day of #BurgerWeek I say ” better late than never”, right?
A blogging friend of mine asked the other day if mayonnaise was a staple everyone kept in their kitchen and I was one of the few, maybe the only one, that doesn’t keep mayo. In fact I never buy it and if I do need it for a recipe, about 1-2 times a year I will make it homemade. You see, I am not really a sandwich person and I don’t really see the reason for mayo other than wasabi mayo like I made for these sliders, or maybe fry sauce for crispy sweet potato fries ( recipe coming soon is OMGAMAZING super crispy crunchy best fries ever). I do however, like burgers, sliders especially, and I have made an exception to my no mayo in the house ruel for these. When my buddies at NoshOn.It asked me to participate in Burger Week I knew I wanted to make sliders.
This is probably the biggest blogger turn out yet that has been hosted by Nosh On it. Over 40 bloggers made burgers from sliders to breakfast burgers and any and every kind you could think of. Check them all out HERE. AND at the bottom of the post is the information on the BIG giveaway that is sponsored by Broil King.
Since I don’t eat beef, I knew I wanted to make something slightly different than the norm for a burger and I remembered I had been saving a recipe I had found years ago for ahi sliders, so I went digging through my recipe box to look for it. Its literally a cardboard box used for packing/moving just stuffed with recipes. I also have a recipe confession. I steal recipes. Well, sort of.
I used to work in hospitals and clinics and whenever I had downtime I would hunt down magazines from patient rooms to pretend I was taking them back to the waiting room when really I was taking them to our work or break room to look through for good recipes and tear them out. Yup. I am that person. I would rip all of the recipes out of magazines.
And if the recipe was on one page and the photo on another? I would take both out. I would even take recipes out of magazines when I was the patient waiting for the dr. I am a total recipe klepto. I supposed I could have just gone online and found the recipes, but I wasn’t that organized and I really liked stealing the recipes. Bad, I know. I am sure many people got mad reading those magazines with pages ripped out because often a story would be on one side of the recipe page. I didn’t care. Clearly I was reckless in my youth….stealing recipes and all.
I have quite the collection of torn out of magazine recipes. I even bought a binder with the intentions of hole punching and organizing the recipes. I never got so far as to completing that. The binder is at the bottom of the box under piles and piles of stolen recipes.
My inspiration for these came from In Style circa March 2008. Their slider was a bit more basic than mine, and it had pickled ginger which I am not a fan of, the husband loves it, me not so much. However I am a huge fan of sunomono salad ( Japanese pickled cucumbers) and its a salad I make fairly often, so I knew I wanted to replace the ginger with that.
I also wanted to have these sliders have the flavors of my favorite order when we go to sushi, the spicy tuna roll. I totally judge sushi restaurants on their spicy tuna roll. I found out one secret ingredient to spicy tuna is a spice mixture found in Japanese or and Asian supermart called Togarachi. Its so good and spicy! That mixed with mayo ( I KNOW more mayo…) and sriracha makes this ahi tuna slider really taste like a spicy tuna roll. I also sear the slider patties so they are still rare in the middle ( you can cook them more well done if desired) and these are melt in your mouth good.
The original recipe has a potato chip in each slider. I am not the biggest potato chip fan and I wanted to add in a little Hawaiian twist to the recipe so I went with my fave, Maui onions. And I deep fried them. More like flash fried, they are so thin that they didn’t take long to fry. I attempted baking them three times but since they are so thin the onions were burning before the coating got brown and crispy. So I lifted my self imposed frying ban ( Long story I attempted churros once, it wasn’t pretty, so I banned myself for life from ever frying again) and I fried these onion strings. Can I tell you I might just be back in the fry game? Just don’t ask for churros.
- 2 lbs sashimi grade ahi tuna, finely diced/minced
- 2 tbsp soy sauce ( I used organic/gluten free tamari)
- 2 Tbsp toasted sesame seeds
- ½ tsp ground black pepper
- ⅓ c green onion, diced
- ⅔ c mayo (organic or this recipe here)
- 1 Tbsp Togarashi ( Japanese chili spice)
- 3 Tbsp Sriracha
- 3-4 maui or medium sweet onions ( use 3 if using larger sweet onions, maui are on the smaller
- 2 eggs
- 3 cups full fat canned coconut milk
- 3-4 cups flour
- Sea salt
- black pepper
- coconut oil for frying
- 1-2 Cucumbers ( English or Japanese), very thinly sliced
- 1 tsp sugar
- ½ tsp sea salt
- 2 tsp soy sauce or tamari
- ¼ c rice vinegar
- ⅔ c mayo
- 2 tbsp prepared wasabi
- 1-2 avocados, peeled and sliced thin
- Brioche slider buns, sliced in half and lightly toasted
- In a medium bowl whisk the eggs and coconut milk together.
- Peel and slice the onions into super thin rings, a little less than ¼ inch thick. Cut one side of the rings so they aren’t a solid circle, and place in the coconut milk, gently turning a few times to make sure they are well coated. Let soak for one hour.
- In a large bowl combine the diced or minced tuna, soy sauce ( or tamari) sesame seeds, green onion and black pepper and mix to combine. In a small bowl mix together the mayo, togarachi and sriracha. Add to the tuna and mix well to combine
- Prepare two baking sheets with parchment. Scoop out a heaping ⅓ cup amount of the tuna mixture and place on the cookie sheet and use your hands to shape a 3” patty. Repeat with remaining tuna. You should have 12-14 patties. Let chill for a minimum of 20 minutes.
- In a bowl add the cucumber slices and sprinkle the sugar and salt over them, tossing to coat. Then add the soy sauce and rice vinegar and stir again. Chill until ready to use.
- whisk together the mayo and prepared wasabi. Taste and add more wasabi if more spice is desired. Keep chilled until ready to use.
- In a deep sauce pan or stock pot fill with about 2” of coconut oil and heat to about 350 deg F ( use a candy thermometer to make sure temperature stays even).
- In a large bowl add 1 cup of the flour and 1 tsp salt and ½ tsp black pepper. Drain the onions a handful at a time and coat with the flour mixture, gently shake off excess flour and place in a bowl or on a plate. Repeat until the flour mixture gets too wet and then dump out that flour mixture and start over with another cup of flour with salt and pepper added. Repeat until all the onions are coated with flour.
- Set out a tray lined with paper towels. When the oil is hot, fry about 6-8 onion strings at a time for about 2-3 min. They are thin so they will burn quickly if over cooked. Using a slotted spoon transfer to the paper towels to drain. Repeat with remaining onions. Season with more salt and pepper if desired.
- Heat a cast iron skillet over medium and add 1 tbsp coconut oil. Fry 4 patties at a time, 2 min each side, being careful when turning them so they don’t break apart. Repeat until all are cooked.
- Spread wasabi mayo on the top and bottom of the slider buns. Place a few avocado slices on the bottom bun, then a tuna patty, a few of the pickled cucumber slices, a pile of the onion strings and top with the other bun. Repeat with remaining sliders. Serve.
Now for the giveaway!!
Do you want to become a grilling pro? Need a new grill? #BurgerWeek sponsor Broil King wants to give you the chance to win one of their high-performance gas grills (a $549+tax value) plus burger grilling accessories to use in your home!
Made entirely in North America, every one of Broil King’s gas grills are made of the highest-quality materials and engineering that allows you the versatility to sear the perfect burger or steak, roast chicken or vegetables, or even bake a dessert right on the grill. Their grills are already in more Canadian backyards than any other brand and they’re available in the U.S. at Lowe’s and many other retailers! To enter to win your own Broil King grill, just click on the banner below.
Pretty simple. Just click the banner and enter!
Like I said before, you can check out all the awesome burgers from #Burgerweek HERE, and below are the other bloggers that posted their awesome creations today with me. Check them all out too!
Rachel Cooks – Taco Turkey Burgers
Handle the Heat – French Bistro Burgers
Chez Us – All American Cheese Burger
Cookie Monster Cooking – Mediterranean Burgers with Whipped Feta
10th Kitchen – Prosciutto Wrapped Burgers with Cantaloupe Slaw
Another way to check out all these awesome burgers and sliders is on our Pinterest board for #Burgerweek. Check out out HERE and pin away!!