recipe 
yields
4 burgers
2 pounds sushi-grade ahi tuna, ground
½ bunch green onion, thinly sliced
1 tablespoon sesame seeds, toasted
1 teaspoon freshly grated ginger
1 teaspoon fried garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper
2 tablespoons vegetable oil
Sesame brioche bun
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon tamarind paste
4 tablespoons Asian plum sauce
4 tablespoons hoisin sauce
2 tablespoons Thai sweet chili sauce
6 ounces peeled and deveined rock shrimp
½ cup buttermilk
4 tablespoons sriracha sauce, divided
2 cups seasoned flour
Vegetable oil for frying
6 tablespoons mayonnaise
1 tablespoon honey
¼ head nappa cabbage, finely julienned
1 small carrot, finely julienned
½ yellow pepper, finely julienned
¼ bunch cilantro, finely chopped
2 teaspoons rice wine vinegar
1 teaspoon pickled ginger, chiffonade
1 small package daikon radish sprouts
Ingredients
Asian BBQ Sauce
Firecracker Shrimp
Asian Slaw
steps
- For the burgers, combine tuna, green onion, sesame seeds, ginger, garlic, soy sauce, sesame oil, salt and pepper in a bowl. Mix well. Form into 8 patties.
- Heat vegetable oil in a sauté pan over medium-high heat and pan sear burgers for a couple minutes on each side, until cooked through. Mix all Asian BBQ sauce ingredients together in a bowl and brush on burgers.
- To prepare firecracker shrimp, marinate shrimp in buttermilk and half the sriracha then toss with seasoned flour. Deep fry shrimp in 350-degree oil for 1 minute or until golden brown. Drain excess oil then pat dry on paper towels. Allow to cool slightly. Mix mayonnaise with honey and remaining sriracha and toss with fried shrimp.
- For Asian slaw, mix all ingredients together and set aside (can make 1 day ahead).
- To assemble, place burgers on toasted brioche buns. Mound firecracker shrimp on top of burger patty. Garnish with Asian slaw and serve.
Date Published: 08.01.13
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Recipe By
Tom Cook, Prime 108 at the Union Station Hotel, Nashville
