Tuna burgers with carrot-ginger sauce

Ingredients:

Sauce

• 1 small carrot, coarsely chopped
• 4 cm ginger root, peeled
• 2 tbsp. l. rice vinegar
• 1 tbsp dark sesame oil
• 1 tbsp. lightly salted soy sauce
• A pinch of sugar

Burgers

• 450 g of sushi-grade tuna
• 2 tbsp + 1 tsp olive oil
• 2 tablespoons lightly salted soy sauce
• Juice of half a lime
• 1/4 cup chopped cilantro
• 1 tbsp. grated ginger
• 1 cup hot sprouts, for serving
• 4 whole grain hamburger buns
• Half an avocado, sliced

Preparation:

1. Prepare the sauce:

   Pulse the carrots and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce, and sugar and blend until smooth. Add 2 tablespoons of water and whisk; season with salt and pepper. Transfer the sauce to a bowl.

2. Prepare the burgers:

   Cut the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the chunks. In a bowl, combine 2 tablespoons olive oil, soy sauce, lime juice, cilantro, and ginger, season with salt and pepper. Pour the mixture over the fish and pulse in the processor. Form 4 patties; lightly brush each with the remaining 1 teaspoon olive oil.
3. Preheat the grill or grill pan. Once hot, add the patties and cook for 2 minutes per side for medium-rare, or until desired doneness.
4. Stir the sprouts into the carrot-ginger sauce. Place the patties on the buns and top with avocado and sprouts.