Lamb Banh Mi Burger

 
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Joel Gamoran Published on 72 days ago, viewed by 75
yield4 portionstotal time40m

What you will need

Pickled vegetables:

¼ cup unseasoned rice vinegar

2 tablespoons granulated sugar

2 carrots

1 english cucumber

1 jalapeno, optional

For the burger:

1 pound ground lamb

2 cloves garlic

1/2 inch grated fresh ginger

1/2 bunch green onions

1 tablespoon fish sauce

1 tablespoon honey

1 teaspoon lime zest

3 teaspoon sriracha

¼ cup mayonnaise

4 Burger Buns

1/2 bunch cilantro

Kosher salt, as needed

Black pepper, as needed

(Nutritional facts 194 calories, 11.96 g fat, 14.5 g carbohydrates, 5.78 g protein, 25 mg cholesterol, 226 mg sodium)

How to cook

1

Preheat your grill to medium high heat.

2

In a large bowl, whisk together the rice vinegar, sugar and a big pinch of salt until the sugar has dissolved. Add in the carrots, cucumbers and jalapenos and toss to coat. Set aside for 15 minutes to allow the vegetables to pickle.

3

In a separate bowl mix together the ground lamb, garlic, ginger, green onions, fish sauce, honey, lime zest and 1 teaspoon of sriracha and season with salt and pepper. Divide the mixture into 4 equal portions and form into patties.

4

Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 150°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.

5

While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.

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