Backyard Banh Mi Burger

Ingredients

  • Pickled Radish & Carrot Salad:
  • 3 Medium carrots
  • 1 Large fresh jalapeno pepper
  • 5 Large radishes
  • 1/3 Cup apple cider vinegar
  • 1 Teaspoon kosher salt
  • 1 Teaspoon granulated white sugar
  • 1/4 Teaspoon granulated garlic Siracha Mayonnaise:
  • 1/2 Cup mayonnaise
  • 1 1/2 Tablespoons sriracha sauce
  • 1/2 Teaspoon ground ginger
  • 1/2 Medium lime, juice only Beef Patties:
  • 2 1/2 Pounds ground chuck
  • 2 1/2 Tablespoons curry powder
  • 3 Teaspoons red pepper flakes
  • 2 Teaspoons kosher salt
  • 1 1/2 Teaspoons ground cinnamon
  • 1 1/4 Teaspoons ground allspice
  • 1/2 Teaspoon ground ginger Other:
  • 6 Hamburger buns with sesame seeds
  • 1 English cucumber sliced into 1/2-inch rounds
  • 1 Bunch of fresh cilantro, washed and roughly chopped, divided into 6 equal portions
  • Vegetable oil for brushing grill rack

Instructions

  • Pickled Radish and Carrot Salad:
  • 1. Start by peeling the carrots and cut the tops and bottoms off
  • 2. Then cut the carrots into 3rds and julienne into long strips
  • 3. The carrots should be a little bit thinner than a matchstick
  • 4. Take your jalapeno, cut off the top and cut in half, remove the ribs and seeds
  • 5. Then julienne the jalapeno into the same size strips as the carrot
  • 6. Next cut the tops off the radishes, and julienne those into thin strips as well
  • 7. Combine all vegetables into a non-metallic medium bowl, add the apple cider vinegar, kosher salt, sugar and roasted garlic pepper
  • 8. Toss salad thoroughly, cover and set aside until ready to serve
  • Burger:
  • 9. Heat a propane gas grill to high
  • 10. Make sriracha mayonnaise, combine all ingredients in a small bowl and stir to blend
  • 11. Set aside until ready to serve
  • 12. Reduce propane grill heat to medium-high
  • 13. Make the beef patties, combine all ingredients in a bowl and mix gently with your hands to ensure even distribution of spices
  • 14. Divide mixture into 6 equal portions and form into 3/4-inch thick patties that are a little bit larger than the size of the buns
  • 15. Brush the grill rack with vegetable oil
  • 16. Place the burger patties on the rack and cook approximately 4 minutes on each side
  • 17. Once the patties have cooked, remove from heat and let rest until assembly
  • 18. While burger patties are resting, place the burger buns cut side down on the grill to toast, 1 to 2 minutes
  • Burger Assembly:
  • 19. Generously spread the sriracha mayonnaise on both sides of each of the burger buns and then arrange 4 cucumber slices on the bottom bun of each burger
  • 20. Next put each patty on top of the cucumbers, then place a 1/3 cup of the pickled radish and carrot salad on top of each burger patty
  • 21. Add the divided chopped cilantro on to each burger
  • 22. Place the top bun on to each burger and enjoy a fusion of worldly flavors