A southeast Asian twist on an American classic, these burgers are topped with lightly pickled cucumbers and onions.
Ingredients
- 1 cucumber
- ½ small red onion
- ¼ cup cider vinegar
- 1 ¼ lbs 85% lean ground beef
- 1 cup shredded carrots
- 2 tbsp mayonnaise
- 1 tbsp Sriracha
- 4 romaine lettuce leaves
- 4 ciabatta rolls
- ¼ cup chopped peanuts
Steps
- Using a vegetable peeler, cut the cucumber into ribbons. Thinly slice the onion and add to a bowl with the cucumbers. Add vinegar and ¼ cup water and toss to combine. Set aside.
- Divide beef into 4 equal portions and shape into patties. Season on both sides with salt (in moderation) and pepper. Heat a large grill pan on medium-high. Add burgers to pan and cook 3-4 min. per side, depending on desired doneness.
- Meanwhile, in a medium bowl, add carrots, mayonnaise, and Sriracha. Mix to combine. Season with salt (in moderation) and pepper.
- Drain the cucumber and onion mixture from the vinegar in a colander. Slice the rolls in half and toast. Top each bun bottom with a lettuce leaf, ¼ cup carrot salad, burger, and pickled cucumber and onion mixture. Garnish with peanuts and add bun tops.
Tags
- quick & easy
- Superfast
- September 2017
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