Ingredients

8 slider-sizer burgers; serves 4

　　1 pound fresh tuna, roughly chopped

　　3 garlic cloves, grated or finely chopped

　　1/4 cup finely chopped fresh chives

　　Freshly ground black pepper

　　2 tablespoons tamari (aged soy sauce)

　　1 cup panko bread crumbs

　　2 tablespoons black sesame seeds

　　1/4 cup vegetable, peanut, safflower, or canola oil

　　8 small dinner rolls or brioche rolls

　　1/2 head Bibb lettuce, 4 to 5 leaves

　　1/4 cup pickled ginger

　　1/4 seedless cucumber, thinly sliced

　　1 red onion, thinly sliced

　　1/2 cup store-bought wasabi mustard or Asian sweet-hot mustard, or combine in a small bowl: 1/2 cup yellow mustard, 2 tablespoons honey, 1 teaspoon wasabi paste

　　Terra Chips or other fancy root-vegetable chips

　　

Step 1

Place the tuna in a food processor and pulse. Put the ground tuna in a bowl and combine with the garlic, chives, black pepper, and tamari. Place the panko crumbs and sesame seeds in a dish. Form 8 small tuna patties and roll in the bread-crumb mixture.

　　

Step 2

Place a large skillet over medium-high heat with the vegetable oil. Add the burgers to the pan and cook for 2 minutes per side, or until lightly golden brown on the outside and pink in the middle.

　　

Step 3

Place the burgers on the bun bottoms. Top with lettuce, pickled ginger, cucumber, and onion, then slather the bun tops with mustard and set the tops in place. Serve with the fancy root-vegetable chips.

　　Rachael Ray's Look + Cook