The Banh Mi Burger

Gather all your ingredients. (5 minutes)

In a bowl, combine the ground beef chuck, soy sauce, fish sauce, freshly ground black pepper, and five-spice powder. Mix thoroughly until all ingredients are evenly incorporated. Cover the bowl with plastic wrap and refrigerate to chill for at least 30 minutes, allowing the flavors to meld. (35 minutes)

In a separate small bowl, prepare the special sauce by mixing together the mayonnaise, hoisin sauce, and Sriracha. Stir until smooth and creamy. Cover and refrigerate until ready to use. (5 minutes)

Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil to prevent sticking and for easy cleanup. (5 minutes)

Carefully cut open the French sandwich rolls. Remove about half of the inside crumb from each roll to create space for the fillings. Place the rolls on the prepared baking sheet. (5 minutes)

Bake the rolls in the preheated oven until they are lightly toasted and golden brown, approximately 5 to 10 minutes. Keep a close eye on them to prevent burning. (10 minutes)

While the rolls are toasting, gently shape the beef mixture into two burger patties, ensuring they are sized to fit the rolls or buns you are using. Use damp hands to prevent the meat from sticking. Place the patties on a plate, cover, and refrigerate until needed. (10 minutes)

In a medium bowl, combine the julienned carrots and daikon radish. Add the seasoned rice vinegar and toss to coat evenly. This quick pickling process will add a tangy and refreshing element to your banh mi burger. Cover and refrigerate until ready to assemble. (5 minutes)

Preheat a charcoal grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. (10 minutes)

Place the burger patties on the hot grill and cook to your desired level of doneness, turning as needed. For medium-rare, cook for about 4 minutes per side, or until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C). (8 minutes)

Once the burger patties are cooked, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful burger. (3 minutes)

Spread a generous amount of the mayonnaise mixture on both halves of the toasted buns. On the bottom bun, arrange thin slices of English cucumber and sliced jalapeno peppers to your taste. Top with the cooked burger patty. Pile on the carrot-radish mixture and garnish with fresh cilantro leaves. Place the top bun over the fillings. (5 minutes)

Serve your delicious Banh Mi Burger immediately and enjoy the explosion of flavors! (0 minutes)