Directions

1. 1

   Whisk together rice vinegar, 1 teaspoon sesame oil, and 1/4 teaspoon brown sugar in a small bowl. Add the shredded red cabbage, shredded carrots, and broccoli slaw; toss gently to coat evenly. Set the slaw mixture aside at room temperature.

2. 2

   In a separate bowl, combine the chopped cilantro, chopped mint, fish sauce, soy sauce, and remaining 1/2 tablespoon brown sugar. Mix until the sugar is dissolved. Add the finely chopped tuna and sliced scallions; stir gently until the ingredients are evenly combined.

3. 3

   Divide the tuna mixture into four equal portions. Form each portion into a patty approximately 3/4 inch thick. Place the panko breadcrumbs on a shallow plate. Press each tuna patty into the panko, coating both sides evenly and pressing gently so the crumbs adhere.

4. 4

   Heat the remaining 1 tablespoon sesame oil in a large nonstick skillet over medium heat until shimmering. Carefully place the tuna patties in the hot oil. Cook for approximately 4 minutes without disturbing, until the bottom is well browned. Flip the patties and cook the other side for an additional 4 minutes until deeply browned and cooked through.

5. 5

   Place one cooked tuna patty on the bottom half of each hamburger bun. Top each burger with one-quarter of the reserved vegetable slaw, then cover with the top bun half. Serve immediately.