Directions: 1. In a medium bowl, toss together tuna, onion, ginger, shoyu and sesame oil. 2. Place mixture in a food processor and pulse very briefly. Remove from processor and gently form into 4 (3 1/2-inch) patties (try not to overwork the mixture). 3. Sprinkle both sides with inamona, pressing them in. Freeze for 30 minutes or refrigerate for 1 hour. 4. Meanwhile, make the guacomole by combining avocado, wasabi, mayonnaise, garlic, lemon and green onion. Mix well, mashing the avocado to the consistency desired. Cover and refrigerate till ready to use. 5. Pre-heat a non-stick skillet or cast iron pan on medium-high heat. Add oil and coat the pan evenly. Cook the patties for about 2 minutes on each side, or till the redness in the center just begins to turn pink. Remove immediately. 6. To serve, place on buns and top burgers with an equal amount of guacamole (about 1 1/2 tablespoons), cabbage and cucumber, if desired.
Posted by on 2/8/2016 to Recipies