Serves 4
30 min
Vietnamese Banh Mi Burgers
Recipe GLPRd9f6bbd3400a5c
Juicy beef burgers inspired by Vietnamese banh mi sandwiches, featuring a spiced beef patty topped with pickled carrots, sriracha mayo, and fresh jalapeños on toasted ciabatta rolls.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 carrots, shredded
1/4 cup rice vinegar
1 tablespoon sugar
1/2 cup mayonnaise
2 tablespoons Frank's Red Hot sauce
2 teaspoons tomato paste
1 garlic clove, minced
salt to taste
black pepper to taste
1 1/2 pounds ground beef
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 ciabatta rolls
10 sliced jalapeños
Directions
In a small bowl, combine the shredded carrots, rice vinegar, and sugar. Let the pickled carrots marinate for at least 10 minutes while you prepare the other components.
In another bowl, whisk together the mayonnaise, Frank's Red Hot sauce, tomato paste, and minced garlic to create the sriracha mayo. Season with a pinch of salt and pepper, then set aside.
In a large bowl, combine the ground beef, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix until just combined, being careful not to overwork the meat. Form into 4 equal patties, each about 3/4 inch thick.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef patties. Cook for 4-5 minutes per side, until the internal temperature reaches 160°F. Transfer to a plate and keep warm.
In the same skillet, add the butter and place the ciabatta rolls cut-side down. Toast for 1-2 minutes until golden brown and crispy.
Spread the sriracha mayo on the bottom half of each toasted roll. Place a beef patty on top, then add a generous spoonful of the pickled carrots and 2-3 sliced jalapeños. Close with the top of the roll and serve immediately.
