Prep 30 mins
Cook 15 mins
Got this from a Food and Wine email and posting it as I thought it looked rather interesting. Recipe by Joanne Chang. "Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiced mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful." I think I'd opt to try these on the bbq instead of frying ...
- 2 carrots, coarsely chopped
- 1⁄4 cup rice vinegar, unseasoned
- 1 tablespoon sugar
- 1⁄2 cup mayonnaise
- 2 tablespoons Tabasco sauce
- 2 teaspoons tomato paste
- 1 garlic clove, minced
- kosher salt
- fresh ground pepper
- 1 1⁄2 lbs ground chuck
- 1 1⁄2 teaspoons curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter, softened
- one 24-inch baguette, quartered crosswise and split
- 2 pickled jalapeno peppers, thinly sliced
- 12 fresh cilantro stems
- Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
- In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
- Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
- In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
- Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
- Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
- Close sandwiches and serve hot.
- Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.
Wow, what a great, unusual combo! Who knew seasoned carrots would work so well in a burger? Definitely spicy and hot - just the way I like it! I baked the patties in the oven and used hot dog buns instead of baguette (to still keep the burgers un-round ;-)). To my horror, the grocer's was out of fresh coriander (which I love!), but even without that final touch these were so, so good. Thank you so much for sharing this gem of a burger recipe!