Banh Burgers are the perfect marriage between a classic Vietnamese sandwich and an American burger. The flavors of juicy beef, tangy pickled veggies, and creamy mayo are enhanced with the addition of fresh cilantro and spicy jalapeƱos. The quick pickled carrots and daikon add a delightful crunch and a hint of sweetness that make these burgers stand out from the rest. Banh Burgers are the perfect recipe for a summer BBQ or just a weeknight dinner that will transport you to the streets of Hanoi!
Ingredients
- 1 cup carrots, shredded
- 1 English cucumber, thinly sliced
- 1 cup daikon radish, thinly sliced
- 3 tablespoons rice wine vinegar
- 3 tablespoons sugar
- 2 teaspoons kosher salt, divided
- 1 1/2 pounds ground beef
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sriracha
- 4 buns
- cilantro, to taste
- jalapeƱos, to taste, sliced
Directions
Step 1 –In a large bowl, toss the carrots, the cucumber slices, the radish slices, the vinegar, the sugar, and 1 teaspoon of the salt together.
Step 2 –Preheat the grill to 450 degrees F.
Step 3 –Allow the veggie mixture to sit for at least 30 minutes and up to 1 hour.
Step 4 –Gently mix the remaining salt into the ground beef using your fingers, and then shape the beef into 5 patties, placing a small thumbprint divot in the center of each patty.
Step 5 –Grill the burgers on high heat for 1 minute, then reduce the heat to 350 degrees F, and continue to grill them until liquid starts to form on the top of the burgers and they easily lift off the grate.
Step 6 –Flip the patties and grill them until they reach an internal temperature of 145 degrees F for medium-rare or 160 degrees F for medium-well, about 5 minutes.
Step 7 –In a bowl, mix the mayonnaise and sriracha together and spread the mixture on the buns.
Step 8 –Place the burgers in the buns and top with the cilantro, the jalapeƱos, and the pickled vegetables.
Step 9 –Serve immediately.
