Inspired by the Vietnamese banh mi sandwich, this burger features a ginger and garlic seasoned grilled patty, crisp Asian slaw, spicy Sriracha mayonnaise and fresh cilantro and mint to cool the heat.
For the Asian Slaw, mix all ingredients in medium bowl until well blended. Let stand 30 minutes to blend flavors.
For the Sriracha Mayonnaise, mix mayonnaise and Sriracha in small bowl until well blended. Cover. Refrigerate until ready to serve.
For the Burgers, mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.
Serve burgers on rolls topped with Asian Slaw, cilantro and mint. Serve with Sriracha Mayonnaise.
Substitution Tip: If shredded Asian slaw is unavailable, substitute 4 cups shredded Napa cabbage and 1/2 cup each shredded carrots and thinly sliced celery. Or use shredded coleslaw.