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.
