Inspired by the banh mi sandwich, this Vietnamese banh mi burger with Sriracha mayo features a ginger and garlic seasoned grilled patty, crisp Asian slaw, spicy mayonnaise and fresh cilantro and mint to cool the heat.
Vietnamese banh mi burger with Sriracha mayo recipe
1 package shredded Asian slaw
2 tablespoons thinly sliced jalapeño pepper half-moon slices
2 tablespoons lime juice
1 tablespoon Thai Kitchen Premium Fish Sauce
1/4 cup mayonnaise
1 teaspoon Sriracha hot chili sauce
1 pound 80% lean ground beef
1 1/2 teaspoons McCormick Ginger, Ground
1 1/2 teaspoons McCormick Garlic, Minced
1/2 teaspoon McCormick Black Pepper, Ground
1/2 teaspoon salt
4 ciabatta rolls
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
For the Asian Slaw, mix all ingredients in medium bowl until well blended. Let stand 30 minutes to blend flavors. (If shredded Asian slaw is unavailable, substitute 4 cups shredded Napa cabbage and 1/2 cup each shredded carrots and thinly sliced celery. Or use shredded coleslaw.)
For the Sriracha Mayonnaise, mix mayonnaise and Sriracha in small bowl until well-blended. Cover. Refrigerate until ready to serve.
For the Burgers, mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.
Serve burgers on rolls topped with Asian Slaw, cilantro and mint. Serve with Sriracha Mayonnaise.