Banh Mi Burger
2 Large Carrots, peeled, julienned (about 2 cups)
1 Small Daikon Radish, peeled, julienned (about 2 cups)
2 Cups White Vinegar
2 Cups Granulated Sugar
1/2 Cup Water
1 Cup Mayonnaise
1/4 Cup Sriracha
1 Tbsp Sweetened, Condensed Milk
30 oz Ground Sirlion (almost 2 lb)
Freshly Ground Black Pepper
Butter, room temperature
6 Martin's Sandwich Potato Rolls
1/4 Cup Basil, chopped
1/4 Cup Cilantro, chopped
For Pickled Carrots & Daikon:
Put carrots and daikon in separate bowls. In small saucepan, combine vinegar, sugar and water over medium heat. Bring to boil. Pour evenly over carrots and daikon. Cool to room temperature 30 minutes. Refrigerate, covered, until ready to use, up to 1 week.
For Sriracha Mayonnaise:
In bowl, combine mayo, sriracha and condensed milk. Whisk or stir until well blended. Refrigerate, covered, until ready to use.
Roll six 5-oz (150-g) sirloin balls. Flatten each to patty, about 4 to 5 inches (10 to 13 inches) wide. Arrange on tray. Cover; refrigerate until ready to use.
Heat large skillet over medium-high. Add just enough oil to cover bottom. When oil begins to smoke, reduce heat to medium. Place patties in skillet, in batches if needed. Season with salt and pepper. Cook 3 minutes. Flip. Season with salt and pepper. Cook 3 minutes for medium-rare, or longer to desired doneness.
Lightly butter insides of buns. Toast, buttered sides up, under preheated broiler 1 minute.
In small bowl, combine basil and cilantro.
Place 1 patty on 1 bun bottom. Top with generous portions drained pickled carrots, drained daikon and basil-cilantro mix. Generously spread Sriracha Mayonnaise on inside of top bun; cover. Repeat with remaining ingredients.
If desired, cut 6, 15-inch (38-cm) pieces waxed paper. Quickly wrap each assembled burger in wax paper. Let stand 3 minutes before serving to let flavors blend.
Original recipe and Image by Spike Mendelsohn of Good Stuff Eatery.
Adapted by Jennifer Bain from www.thestar.com