Banh Mi Smash Burger

Ingredients

• 1 lb Ground beef (80/20) (80/20 blend preferred for juiciness)
• 1/4 cup Mayonnaise
• 2 tbsp Sriracha or Asian hot sauce (Adjust to taste)
• 1 large Carrot (Julienned)
• 1 medium Jalapeño (Sliced)
• 1/2 cup White vinegar
• 3 tbsp Sugar
• 1 tsp Salt (Plus more for seasoning)
• 1/4 cup Warm water
• 1/3 large Cucumber (Cut into planks)
• 1/2 cup Cilantro (Fresh leaves)
• 3 pieces Burger buns (Soft sandwich buns)

Instructions

1. Defrost Ground Beef

   Remove 1 lb ground beef from the freezer and place on a plate in the refrigerator for 2 days to thaw slowly. Place plate under the package to catch any drips.

   Time: PT48H

   Temperature: 4°C

2. Portion Burger Patties

   Divide the thawed ground beef into three equal portions (about 3 oz each). Roll each into a ball. If you don't have a scale, use a 1/4 cup measure per patty.

   Time: PT5M

3. Make Spicy Mayo

   In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp sriracha or Asian hot sauce, and a pinch of salt. Mix until fully incorporated. Taste and adjust heat as desired.

   Time: PT2M

4. Prepare Quick Pickled Vegetables

   Julienne 1 large carrot by hand (square off, cut thin planks, then thin sticks). Slice 1 jalapeño into thin rounds. Place both in a bowl. Add 1/2 cup white vinegar, 3 tbsp sugar, 1/2 tsp salt, and 1/4 cup warm water. Stir until sugar dissolves. Let sit for at least 30 minutes.

   Time: PT15M

5. Prepare Cucumber and Cilantro

   Cut cucumber into planks (about 1/4 inch thick, lengthwise). Wash and dry cilantro leaves.

   Time: PT3M

6. Toast Burger Buns

   Preheat a cast-iron skillet over medium-high heat for several minutes. Place buns cut side down and toast until golden brown. Remove and set aside.

   Time: PT3M

   Temperature: Medium-high

7. Cook Smash Burger Patties

   Increase skillet to medium-high heat. Place a beef ball in the hot pan. Immediately smash flat with a sturdy spatula (or use parchment between spatula and meat). Press edges down. Season with salt. Cook for 2 minutes until a deep brown crust forms. Flip, season again, and cook 1 more minute until cooked through (internal temp 160°F/71°C). Repeat for all patties.

   Time: PT10M

   Temperature: Medium-high

8. Drain Pickled Vegetables

   Drain the pickled carrots and jalapeños well before assembling to avoid soggy buns.

   Time: PT2M

9. Assemble the Banh Mi Smash Burgers

   Spread spicy mayo on the bottom bun. Layer cucumber planks, then the cooked burger patty. Top with drained pickled carrots and jalapeños, then fresh cilantro leaves. Add a little more mayo to the top bun, close, and serve immediately.

   Time: PT5M

10. Cleanup

    Wash all bowls, utensils, skillet, and cutting board. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

28g

Carbohydrates

44g

Fat

29g

Fiber

3g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground pork (for a different flavor)
• Instead of Mayonnaise: Vegan mayo
• Instead of Sriracha or Asian hot sauce: Any hot sauce
• Instead of Carrot: Daikon radish
• Instead of Jalapeño: Omit for less heat, Fresno chili
• Instead of White vinegar: Rice vinegar, Apple cider vinegar
• Instead of Sugar: Honey
• Instead of Cucumber: English cucumber
• Instead of Cilantro: Parsley (for cilantro-averse)
• Instead of Burger buns: Brioche buns, French rolls

Equipment Needed

• Cast-iron skillet
• Metal spatula
• Mixing bowls
• Cutting board
• Chef's knife
• Box grater (optional) (optional)
• Measuring cups and spoons
• Plate

Critical Steps — Do Not Skip

• Defrost ground beef safely in the refrigerator.
• Make sure pickled vegetables are well balanced and drained.
• Smash burger patties immediately after placing in the hot pan for best crust.
• Cook patties to 160°F for food safety.
• Careful assembly to prevent the burger from falling apart.

Chef Tips from the Video

• Smashing the burger right away is key for a crispy crust.
• Taste the pickle brine before adding vegetables to ensure a good balance.
• If you don't have daikon, carrot alone works well for pickles.
• Use parchment paper between spatula and meat for easy smashing and less sticking.
• Let the skillet preheat thoroughly for best sear.

Troubleshooting

Storage

Refrigerator: Store cooked patties, pickled vegetables, and spicy mayo separately in airtight containers for up to 3 days.

Freezer: Cooked patties can be frozen for up to 2 months. Thaw and reheat before assembling.

Room temperature: Assembled burgers should be eaten immediately. Mayo and pickles should not be left out for more than 1 hour.

Make-Ahead Tips

• Pickled vegetables and spicy mayo can be made up to 2 days in advance and stored in the refrigerator.
• Burger patties can be portioned and refrigerated a day ahead.