INSPIRATION: The Certified Angus Beef® Banh Mi Burger
An extraordinary burger with classic Vietnamese sandwich flavors. Make this recipe for Banh Mi Burgers topped with sriracha mayo, pickled carrots, cucumber, and cilantro for a memorable meal.
4 Certified Angus Beef ® chuck patties
1 teaspoons kosher salt
1 teaspoon fish sauce (optional)
1 cup shredded carrots
1 cup shredded daikon radish (or use additional carrot if unavailable)
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup water
1/2 cup mayonnaise
1 tablespoon sriracha
1/2 cucumber, thinly sliced using a mandolin or by hand to yield about 24 slices
1 1/2 cups cilantro leaves, picked from stems
4 crusty French buns
- Place shredded carrot and daikon radish in a heat proof bowl. In a small sauce pan bring vinegar, sugar, water and 1-teaspoon salt to a boil, stirring until sugar has dissolved. Pour this pickling liquid over carrots and sit at room temperature until cooled (about 20 minutes).
- Combine mayonnaise and sriracha; set aside.
- Grill burgers over medium-high heat until they reach an internal temperature of 160°F (about 4 minutes per side).
- Spread sriracha mayo on bottom bun, add pickled carrots then top with burger, cucumber, cilantro and top bun.