Vietnamese Banh Mi Burger with Sriracha Mayo

This delicious recipe for Vietnamese Banh Mi Burger with Sriracha Mayo pairs perfectly with Talmage Cellars “Congrats” Cabernet Sauvignon.

Servings

Prep

20m

Cook

12m

Ingredients

1 Package (12 ounces) shredded Asian slaw
2 Tablespoons Thinly sliced jalapeño pepper, half-moon slices
2 Tablespoons Lime juice
1 Tablespoon Thai Kitchen® Premium Fish Sauce
1/4 Cup Mayonnaise
1 Teaspoon Sriracha hot chili sauce
1 Pound 80% lean ground beef
1 1/2 Teaspoon McCormick® Ground Ginger
1 1/2 Teaspoon McCormick® Minced Garlic
1/2 Teaspoon McCormick® Ground Pepper Black
1/2 Teaspoon Salt
4 Ciabatta rolls
3 Tablespoons Chopped fresh cilantro leaves
2 Tablespoons Chopped fresh mint leaves

Directions

1. For the Asian Slaw, mix all ingredients in medium bowl until well blended. Let stand 30 minutes to blend flavors.

2. For the Sriracha Mayonnaise, mix mayonnaise and Sriracha in small bowl until well blended. Cover. Refrigerate until ready to serve.

3. For the Burgers, mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds. 4. Serve burgers on rolls topped with Asian Slaw, cilantro and mint. Serve with Sriracha Mayonnaise. *Recipe and Photo Courtesy of McCormick & Company, Inc.