Vietnamese-style Banh Mi Burgers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 in a small bowl, whisk the mayonnaise with the tabasco, tomato paste and garlic; season with salt and pepper.
• 3 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?).
• 4 in a large skillet, heat the oil until shimmering. cook patties over moderate heat, turning once, until medium (about 12 minutes).
• 5 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.
• 6 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.
• 7 close sandwiches and serve hot.
• 8 make ahead: mayonnaise and carrots can be refrigerated for up to 2 days.