Thai Tuna Burgers with Ginger-Lemon Mayonnaise

2 Kirby cucumbers, thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon sugar
salt and freshly ground pepper
2 teaspoons finely grated fresh ginger
1 garlic clove, smashed
1 Thai or serrano chile, seeded and minced
2 tablespoons Asian fish sauce
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped basil
1 1/2 pounds sushi-quality tuna
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons Asian sesame oil
4 hamburger buns
Ginger-Lemon Mayonnaise
2 tablespoons finely chopped dry-roasted peanuts

In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the
sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour
at room temperature.
In a mortar or medium bowl, using the back of a spoon, mash the ginger
with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir
in the fish sauce, cilantro and basil. On a clean cutting board, thinly
slice the tuna. Stack the slices and cut into thin matchsticks. Cut the
matchsticks into rough cubes, then chop until the pieces are roughly 1/8
inch. Add the tuna to the ginger paste and stir until evenly combined.
Using lightly moistened hands, shape the tuna mixture into 4 patties about
1 inch thick. Set them on a large plate lined with plastic wrap.
Refrigerate the tuna burgers for 20 minutes.
Light a grill. In a small bowl, combine the vegetable oil with the sesame
oil. Lightly brush the burgers and the cut sides of the buns with oil.
When the fire is medium hot, brush the grate with oil. Grill the burgers
for 6 minutes, turning once, for medium rare. Move the burgers away from
the heat and grill the cut sides of the buns until toasted, 1 minute.
Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut
sides of the buns and set the tuna burgers on the bottoms. Top with the
cucumber salad and peanuts. Cover the burgers with the buns and serve.
Makes 4 servings.

Ginger-Lemon Mayonnaise:
1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped scallion greens
1 tablespoon black sesame seeds or toasted sesame seeds
2 teaspoons finely grated fresh ginger
finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
freshly ground pepper

In a medium bowl, combine all of the ingredients.

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