Just because it’s a burger doesn’t mean that it is not packed with the fiery flavors of a traditional banh mi. The burgers are a combination of ground beef and pork sausage seasoned with garlic and ginger, and topped with spicy mayonnaise and Vietnamese pickled carrots, radishes, and cucumbers.

Serves 4

Instructions:

1. To make the pickled vegetables, heat vinegar and sugar in a small pot over medium-high heat until simmering. Place vegetables in a medium-sized container, and pour in vinegar. Cover, and place in the refrigerator for 4 hours or overnight.
2. Preheat grill to medium-high heat. In a large bowl, mix together burger patty ingredients until thoroughly combined. Form into 8 mini patties, and grill for 4–5 minutes, flipping half way through. Let rest for 3 minutes before assembling.
3. In a small bowl, whisk together the spicy mayo ingredients until smooth. Keep chilled until ready to assemble the burgers.
4. Spread spicy mayonnaise on split French rolls, and fill with patties, pickles, sliced jalapeño and chopped cilantro.

Tip: You can make the pickled vegetables ahead of time—they’ll last for over a week in the refrigerator.