Tuna Burgers with Carrot-Ginger Sauce

INGREDIENTS: For the Sauce: 1 small carrot, roughly chopped 1 1/2 -inch piece ginger, peeled 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce Pinch of sugar Kosher salt and freshly ground pepper For the Burgers: 1 pound sushi-grade tuna 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons low-sodium soy sauce Juice of 1/2 lime 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger Kosher salt and freshly ground pepper 1 cup spicy sprouts, for garnish 4 whole-grain hamburger buns 1/2 avocado, sliced

DIRECTIONS: 1) Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside. 2) Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. CONTINUED >

3) Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil. 4) Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. 5) Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.