Vietnamese Burgers

Vietnamese Burgers
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • PICKLED RADISH SLAW
  • 1/2 white vinegar
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 1 package (1 pound) large radishes
  • 1 large thick carrot, peeled
  • 1/2 cup chopped cilantro
  • SRIRACHA MAYONNAISE
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
  • VIETNAMESE BURGERS
  • 1 pound ground beef (90% lean)
  • 2 cloves garlic, minced
  • 1 piece (about 3 inches) lemongrass, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 4 mini ciabatta rolls

Directions

  1. Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors.
  2. Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate.
  3. Heat indoor grill to SEAR or highest setting.
  4. In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties.
  5. Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 160°F when tested with a meat thermometer.
  6. Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw.

Serves: 4

Test Kitchen Tips: Pickled Radish Slaw may be made ahead and refrigerated overnight. Shaping the burgers to an even thickness ensures even cooking and prevents the edges from drying out before the center is cooked. The USDA recommends that ground meat should be cooked to at least medium doneness 160°F or until the center of the patty is no longer pink.
 

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