Asian BBQ Ahi Tuna Burgers with Firecracker Shrimp
Yields 4 burgers
from Chef Tom Cook, Prime 108 at the Union Station Hotel, Nashville, TN
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
Asian BBQ Sauce
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
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.