Banh Mi Burgers

Banh Mi Burgers


Pickled Carrots:

2 carrots, peeled and coarsely shredded

1/4 cup unseasoned rice wine vinegar

1 tablespoon sugar

Asian Spread:

1/2 cup mayonnaise

2 tablespoons Tabasco

2 tsp. tomato paste

1 clove garlic, minced

Salt and pepper, to taste


1 1/2 lbs. lean ground beef

1 1/2 tsp. curry powder

salt and pepper, to taste

2 tablespoons vegetable oil

2 tablespoon butter

4 rustic rolls, toasted

16 slices of pickled jalapenos

12 cilantro sprigs

Pickled Carrots:

Place the sugar, white wine vinegar and carrots in a bowl , toss and set aside.


Combine in a small bowl the mayonnaise, garlic, Tabasco, tomato paste, salt and pepper to, taste. Set aside.


Combine the beef and curry and form into oval shaped burger patties. Season well with salt and pepper on both sides. Heat a cast iron pan on high heat. Add the butter and oil. Cook the patties , seared well on both sides.

Spread the top and bottom toasted rolls with the spread. Place a patty on the bottom bun. Using a slotted spoon, place 1/4 of the carrots on the cooked patty. Place 4 slices of pickled jalapenos and 3 sprigs of cilantro. Top with top bun.