Burger...hold the meat

sTuna Burger:
4 4 ounce tuna steaks cubed then minced GENTLY in a food processor
4 stalk of scallions minced
2 cloves of garlic minced
1 tablespoon of grated ginger (fresh)
2 tablespoon of gluten free panko break crumb (optional)
1 tablespoon of No Soy, Soy Sauce.  I like Ocean Halo brand.
a pinch of crushed red peppers
salt and pepper to taste

The most difficult part of this was making sure you do not over process the tuna steaks they will get mushy fast.  Once you cube the tuna steaks put 1/2 the tuna in at a time.  Pulse your food processor about 3 or 4 times.  Put in a large bowl and add all other ingredients.  Mix well and then separate the meatless mix into 4 patties.  It is important to do this ahead of time and chill the burgers prior to cooking.  The protein will be warm for handling and it will fall a part when cooking.  If you have sushi grade tuna you can cook on a flat top griddle or iron skillet to medium rare.  I personally like mine medium so it was about 7 minutes each side.  
On top I made a broccoli slaw utilizing all the same flavors.  I love the stop and shop bag mix.  1/2 bag, 1 tablespoon no soy, soy sauce, salt, pepper,crushed red pepper flakes and a drizzle of rice wine vinegar mix well and chill for 1 hour for best results....

Sweet potato Burger:
1 large sweet potato steamed in microwave 10 minute, peel the skin and mash
1 15 ounce can of white beans rinsed and drained.
1/2 onion
salt and pepper to taste
1 egg
parsley one big fresh or dry handfull
1/2 lemon juice.
2 tablespoons of nutritional yeast

While you are steaming the potato, saute the white beans with onions, salt, pepper, parsly and lemon juice. Saute for about ten minutes or until tender.  Then mash the sweet potato with the bean mix.  Let cool complete and taste for seasoning.  Then add the egg and 1/8 of a cup of gluten free bread crumbs. Finally add 2 tablespoons of Nutritional yeast to give  that little something of nutrition at the end.  Make into 4 even patties and put in fridge to firm up.  

Saute in a non stick pan with a little grapeseed oil.  Watch carefully the sugar in the sweetpotato will burn quickly.