Sweet Chili Tuna Burgers

For burgers:

14 oz. canned tuna in water, drained

1/3 cup cooked, mashed sweet potato

1/3 cup almond flour (or cornmeal)

1 egg

2 Tbsp. sesame seeds

2 Tbsp. minced fresh flat-leaf parsley

1 1/2 Tbsp. minced dried onion

1 1/2 tsp. lemon pepper seasoning

1/2 tsp. garlic powder

1/2 tsp. ground ginger

2 Tbsp. coconut or avocado oil (for frying)

For Sweet Chili Mayo:

1/2 cup mayonnaise

1 Tbsp. low-sodium tamari (or soy sauce)

3 Tbsp. sweet chili sauce

1 tsp. sriracha

For serving:

4 burger buns - I recommend something sweet, such as brioche or Hawaiian-style rolls

Lettuce leaves

1 avocado, sliced

1. Start by making your burger patties. In a large bowl, add all burger ingredients (except oil), and mix until well combined. Once thoroughly mixed, divide the mixture into four equal portions. Using your hands, gently form each portion into a round patty.
2. Heat coconut or avocado oil in a large skillet over medium heat. Add tuna burger patties, and cook for 6-7 minutes on each side.
3. While burgers are cooking, prepare the Sweet Chili Mayo sauce: stir together all sauce ingredients until combined, and set aside.
4. To assemble, spread the inside of each burger bun half with Sweet Chili Mayo. On the bottom bun, place a tuna burger patty, then sliced avocado, and top with 1-2 lettuce leaves, then the top bun.
5. Serve, and enjoy! Pair your burger with sweet potato fries (which are awesome dipped in the extra Sweet Chili Mayo), or a cabbage-based coleslaw salad (or both!).