Recipe Background
Banh Burgers combine classic burgers with fresh veggies and sriracha mayo.
Crafting these Banh Burgers takes me back to my first move across the country. It was a whirlwind transition from the bustling energy of New York to the laid-back vibe of the West Coast. On my first weekend, overwhelmed with boxes and the unfamiliar quiet of my new neighborhood, I craved a taste of home with a twist. It only took a browse through the local farmer's market to inspire a fusion creation using the fresh produce available—the crunch of daikon radish and the vibrant carrots caught my eye immediately.
As I settled into my new kitchen, the process of gently mixing ground beef and shaping patties felt like therapy amidst the chaos of unpacking. I’ve always loved adding a small divot in the patties to keep them flat as they cook. What truly set this apart was the sriracha mayo, combining the comforting creaminess of the mayo with the fiery kick of sriracha, turning these into burgers with serious attitude. Spreading it generously on the buns was a little indulgence I couldn’t resist.
The nostalgia struck as I layered cilantro and jalapeños on top, a nod to my Vietnamese comfort food back home. I learned quickly to let the veggie mix sit for just the right time, enough to soak in the vinegar and sugar blend without losing its crunch. Sharing these burgers with newfound friends that night, they became a symbol of new beginnings embraced with open arms.
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
- jalapeños to taste, sliced
Directions
- In a large bowl, toss the carrots, the cucumber slices, the radish slices, the vinegar, the sugar, and 1 teaspoon of the salt together.
- Preheat the grill to 450 degrees F.
- Allow the veggie mixture to sit for at least 30 minutes and up to 1 hour.
- 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.
- 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.
- 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.
- In a bowl, mix the mayonnaise and sriracha together and spread the mixture on the buns.
- Place the burgers in the buns and top with the cilantro, the jalapeños, and the pickled vegetables.
- Serve immediately.
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