Banh mi burgers recipe

Ingredients

• ½ cup rice vinegar
• ½ cup water
• ¼ cup granulated sugar
• 1 cup shaved English cucumber
• 1 cup matchstick-cut carrots
• 6 Tbsp canola mayonnaise
• 2 Tbsp Sriracha chili sauce
• 1 Tbsp fresh lime juice
• 1 lb 93% lean ground beef
• 2 Tbsp olive oil
• 2 tsp grated garlic
• 1 tsp grated peeled fresh ginger
• ¾ tsp black pepper
• Cooking spray
• 4 whole-grain hamburger buns, split and toasted
• 1½ cups loosely packed cilantro sprigs
• 2 serrano chiles, thinly sliced

1. Bring vinegar, ½ cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.
2. Stir together mayonnaise, Sriracha, and lime juice; set aside.
3. Preheat grill to medium-high (about 450°F). Combine beef, oil, garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (½-inch-thick) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.
4. Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about ¼ cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.