Prep 45 mins
Cook 8 mins
Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger. Recipe with adaptations from Chow.
For the pickled carrots
- 1⁄3 cup distilled white vinegar
- 1⁄3 cup granulated sugar
- 3⁄4 teaspoon kosher salt (not table salt)
- 1 cup peeled and coarsely shredded carrot (from about 2 medium carrots)
For the burgers
- 2 tablespoons fish sauce
- 2 medium scallions, finely chopped (white and light green parts only)
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon coarsely chopped fresh cilantro leaves
- 1 teaspoon packed finely grated lime zest (from 1 medium lime)
- 2 teaspoons freshly squeezed lime juice
- 1⁄2 teaspoon kosher salt (not table salt and if salt sensitive, don't use due to the addition of the fish sauce)
- 1⁄8 teaspoon fresh ground black pepper
- 1 1⁄2 lbs ground chicken (dark meat or a mixture of dark and white meat)
- vegetable oil, for oiling the grill
- 4 vietnamese rolls or 4 French rolls, sliced in half horizontally and toasted
- 2⁄3 cup packed fresh cilantro leaves
- 4 romaine lettuce leaves
- fresh jalapeno pepper, sliced thin
- For the Pickled Carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from the heat, add the carrots, and stir to coat them in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use.
- For the Chile Mayonnaise:. Combine the mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
- For the Burgers: Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined.
- Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more.
- Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
- To assemble: Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, sliced jalapenos, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately.