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

Burgers:

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.

Spread:

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

Burgers:

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.