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Vietnamese Tuna Burger

['1/2 tablespoon seasoned rice vinegar', '1 tablespoon plus 1 teaspoon sesame oil, divided', '1/2 tablespoon plus 1/4 teaspoon brown sugar, divided', '1 cup shredded red cabbage', '1/2 cup shredded carrots', '1/2 cup broccoli slaw', '1/2 cup chopped fresh cilantro', '1/4 cup chopped fresh mint', '1 tablespoon plus 1 teaspoon fish sauce', '1 tablespoon plus 1 teaspoon light soy sauce', '1 1/4 pound tuna steak, finely chopped', '1/2 cup sliced scallions', '1/2 cup panko breadcrumbs', '4 hamburger buns', 'split']

In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half.

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