Thank you to Sprouts Farmers Market and Sir Kensington’s for sponsoring today’s recipe.
Some days I crave a hearty burger piled high with fried onions and cheese. Other days, like today, I want something more refreshing. That’s when my banh mi burger steals the show. It fulfills my want for a flavorful burger topped with fresh and light ingredients. You know, the kind that won’t make you feel lethargic. The patty begins with fresh beef from my local Sprouts Farmers Market. I love this beef because it’s lean and never frozen. Plus, the tender quality reminds me of beef you’d find in steakhouses. It must be the skills of their butchers, who ground fresh beef daily. Anyways, back to the burger. I add lots of flavors, including fresh ginger, chopped green onions and garlic. A nice sear on the patties is crucial to locking in the flavors, so I recommend a hot griddle. But you can always grill it too. The juicy burger is then completed with traditional ingredients found in a Vietnamese banh mi sandwich. Don’t be surprised if you decide to switch out future burger toppings with this tangy carrot, cucumber and onion mix. For spiciness, sliced jalapeños and a homemade sriracha mayo made with Sir Kensington’s Organic Mayonnaise is a must.
Now if this burger is totally your jam, I would love for you to give it a hooray here. I, along with eight other bloggers, were asked to create an amazing burger recipe using Sprouts’ fresh beef for you to try. A quick second of voting could also help you win a one-year supply of Sir Kensington’s condiments, stainless steel cooler and $100 Sprouts gift card! So that’s a perk too. If you’d like to follow the challenge, just search for #MyBestBurger on any social media platform. I hope you’ll give my burger a vote. Either way, I’m happy to have you here. Make sure to scroll down for the complete recipe.
- ¼ cucumber, seeds discarded and shaved with a vegetable peeler
- ½ carrot, shaved with a vegetable peeler
- ½ yellow onion, thinly sliced
- white vinegar
- 1 tsp granulated sugar
- ½ tsp freshly ground black pepper
- 2 lbs lean ground beef
- 2 cloves garlic, minced
- 1-inch piece of ginger, skin removed and minced
- ¼ cup panko bread crumbs
- 1 egg
- 1 bunch green onions, chopped
- 1 tbsp Sprouts Organic Soy Sauce (Less Sodium)
- 1 tbsp Sprouts Organic Sesame Oil
- 4 tbsp Sir Kensington’s Organic Mayonnaise
- 2 tsp Sprouts Organic Sriracha
- 4 large Kaiser rolls, sliced in half and toasted
- 1 jalapeno, thinly sliced
- 4 tbsp fresh cilantro, chopped
- Prepare the marinated vegetables by combining the cucumbers, carrots and onion in a bowl. Add enough vinegar to cover the vegetables. Stir in the sugar and black pepper. Cover and refrigerate.
- Make the burgers by mixing all the ingredients together for the exception of the sesame oil. Form 4 patties, making sure not to squeeze and making it compact. Heat a griddle on high. Coat with sesame oil and then reduce the heat to medium-high. Cook the patties on one side for approximately 5 minutes and then flip to cook for another 5 minutes, or until the burgers reach the desired doneness. Transfer to a plate to rest.
- Prepare the mayonnaise by mixing the ingredients thoroughly in a bowl.
- Assemble the burgers by topping the bottom of the rolls with the patties. Then add the jalapenos, marinated vegetables (drained) and cilantro. Spread the sriracha mayonnaise on the roll tops and sandwich the burgers. Serve.