Banh Mi Burgers with Spicy Sriracha Mayo
Banh mi burgers made with a seasoned beef patty made on the grill or cast iron skillet topped with homemade spicy sriracha mayo, jalapeños, cilantro, and pickled carrots and daikon! So easy and so delicious -- we can't get enough!
Servings: 4 burgers
Ingredients
quick pickled veggies:
- ½ cup EACH water sugar AND rice vinegar
- 1 teaspoon salt
- 1 ½ cups matchstick carrots
- 1 ½ cup daikon julienned (roughly the same size as carrots)
spicy sriracha mayo:
- ½ cup mayonnaise
- 2-3 tablespoons sriracha sauce
- 1 teaspoon EACH sugar AND low sodium soy sauce
banh mi burgers:
- 1¼ - 1½ pound 85% lean ground beef
- 1 tablespoon garlic powder
- 1 teaspoon EACH salt black pepper, AND onion powder
- 4 burger buns
- sliced jalapeños
- ½ cup cucumber spears or circles
- 1 cup cilantro or microgreens for topping
Instructions
- QUICK PICKLED VEGETABLES: In a medium bowl, whisk together the water, sugar, rice vinegar, and salt until dissolved. Add the veggies and allow to soak for at least 1 hour and ideal for 8-10 hours, covered, in the refrigerator.
- SPICY SRIRACHA MAYO: In a small bowl, stir together the ingredients for the spicy mayo, set aside until ready to assemble the burgers.
- BANH MI BURGERS: divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap. Place one sheet of plastic wrap on a flat surface and place the meat ball on top followed by the second sheet of plastic wrap. Using a concave lid (from a small saucepan or pot) press the ball down into a flat patty. combine the garlic powder, salt, black pepper, and onion powder in a small bowl, sprinkle the seasoning on both sides of the patties.
- Heat an outdoor grill or a cast iron skillet. Cook the patties for about 3-5 minutes per side or until cooked to desired doneness. Remove to plate, let rest 5 minutes.
- ASSEMBLE: Toast the bread as desired. Layer both sides of the burger buns with spicy mayo, place patty on top followed by the cucumbers and jalapeños, add the desired amount of pickled veggies followed by micro greens or cilantro. Top the burger with the other half of the bun and ENJOY!
Notes
- Leftover pickled veggies will keep for up to 3 days. Leftover sriracha mayo is good for up to 1 week but you know what that means right? A second round of burgers!
