Ingredients
- PICKLED RADISH SLAW
- 1/2 white vinegar
- 1/2 cup water
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon dried crushed red pepper
- 1 package (1 pound) large radishes
- 1 large thick carrot, peeled
- 1/2 cup chopped cilantro
- SRIRACHA MAYONNAISE
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- VIETNAMESE BURGERS
- 1 pound ground beef (90% lean)
- 2 cloves garlic, minced
- 1 piece (about 3 inches) lemongrass, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 4 mini ciabatta rolls
Directions
- Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors.
- Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate.
- Heat indoor grill to SEAR or highest setting.
- In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties.
- Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 160°F when tested with a meat thermometer.
- Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw.
Serves: 4
