Vietnamese Banh Mi Burgers

Name: Vietnamese Banh Mi Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
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

Recipe GLPRd9f6bbd3400a5c

Vietnamese

Main Course

30 min

1162 cal

Servings: 4

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

This fusion burger is genuinely achievable on a Charlotte weeknight because every ingredient—including the rice vinegar, curry powder, and jalapeños—lives on ordinary grocery shelves at Harris Teeter, Food Lion, or Walmart. Ground beef and ciabatta cost roughly $3–4 per burger, making it a moderate weeknight entrée that's not budget-focused but reasonable for four people. The stated 30 minutes is honest if you buy pre-shredded carrot and skip the traditional Vietnamese pickle step; do it fresh and add 15 minutes. The real caveat is that this is a same-night dish—the pickled carrot softens by morning and the mayo-soaked ciabatta becomes soggy—so plan to serve it fresh from the griddle, and skip it if you're banking on leftovers.