I’ve been off the meat! I know, What the F? It was temporary. Austin fixed that. I’ve been quenching my cravings with Ahi Tuna burgers which is something that are on quite a few menus once you toss the moo, cluck, oink to the side and start perusing menus deeper. Of all of them these two stuck out.
On the left, Umami Burger’s Tuna temptation comes with daikon sprouts, crushed avocado, gingered carrots, wasabi flakes and wasabi tartar. Of course, its all on a a signature Umami bun. Branded U and all. On the right, Genuine’s awesomeness Ahi. This gem is served with cilantro, pickled daikon, cucumbers and ponzu ginger slaw all on a standard, soft, white flour, processed burger bun. What I quickly realized is that it’s about two things when dealing with tuna burgers. First, how rare and fresh is that tuna. Rarer and fresher the better, obvi. Second, the toppings.
Genuine wins this battle for two moves, one offensive and the other defensive. The soft, white flour, processed burger bun is unapologetically good. It makes everything squeeze into it like a food sponge sucking up tasty. The defense was NOT over doing the flavors on the toppings but picking medium flavors that compliment each other. Honestly, I was a little over wasabi-ed at Umami.
Ahi Burger Battle winner: Genuine