Prep Time20 minsCook Time30 minsTotal Time50 mins
Pickled Vegetables
0.25 cup Unseasoned rice vinegar
2 tbsp Granulated suagr
2 Medium carrots, shaved into ribbons
1 English cucumber, shaved into ribbons
1 Jalapeno, sliced (optional)
Burgers
1 lb American ground lamb
2 Garlic cloves, minced
1 tsp Fresh ginger, grated
2 Green onions, chopped
1 tbsp Fish sauce
1 tbsp Honey
1 tsp Lime, freshly grated zest
3 tsp Sriracha, divided
0.25 cup Mayonnaise
4 Kaiser buns or brioche buns
1 cup Cilantro leaves
Kosher salt & freshly ground pepper, to taste
1Preheat your grill to medium high heat.
2In 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.
3In 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.
4Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.
5While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.
6Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.
Ingredients
Pickled Vegetables
0.25 cup Unseasoned rice vinegar
2 tbsp Granulated suagr
2 Medium carrots, shaved into ribbons
1 English cucumber, shaved into ribbons
1 Jalapeno, sliced (optional)
Burgers
1 lb American ground lamb
2 Garlic cloves, minced
1 tsp Fresh ginger, grated
2 Green onions, chopped
1 tbsp Fish sauce
1 tbsp Honey
1 tsp Lime, freshly grated zest
3 tsp Sriracha, divided
0.25 cup Mayonnaise
4 Kaiser buns or brioche buns
1 cup Cilantro leaves
Kosher salt & freshly ground pepper, to taste
Directions
1Preheat your grill to medium high heat.
2In 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.
3In 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.
4Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.
5While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.
6Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.
American Lamb Banh Mi Burger
