This is an adaptation of the delicious Vietnamese Banh Mi sandwich, served with pickled carrots and daikon radish, cucumber slices, cilantro, mayonnaise and one or more of a variety of different meats. “Banh Mi” actually refers to bread and these sandwiches are generally served on a crispy-crusted hoagie-roll type bread with a soft and light interior. The closest I could come to that was a baguette sliced into pieces and then in half. The pickled relish can be made a day (or two or three) before making the burgers.
Banh Mi Burger
Adapted from Bon Appetit's Pork Meatball Banh Mi
2 radishes, chopped
1 white radish, chopped
2 small carrots, chopped
1/3 cucumber, seeded and chopped
2 green onions, green and white portions separated, chopped
1/2 cup seasoned rice wine vinegar
1/2 cup water
A pinch of crushed red pepper flakes
1 pound Cluck 'n Moo Ground
1 Tablespoon chili garlic sauce
1 teaspoon fish sauce
2 teaspoons soy sauce
Cilantro leaves and tender stems
1 baguette, sliced lengthwise and cut into four pieces, or bread of your choice
Place radishes, carrots, cucumber and scallion greens in a small bowl or 2-cup pint canning jar. Combine rice wine vinegar, water and crushed red pepper flakes in a small saucepan. Bring to a boil and remove from heat. Pour hot vinegar mixture over vegetables and let cool. Refrigerate until cold (can be done up to a few days ahead.)
Mix Cluck 'n Moo Ground, chili-garlic sauce, fish sauce, soy sauce and chopped white scallion portions in a medium bowl until well-combined. Form mixture into 4 patties. Grill over medium high heat until internal temperature reaches 165°F.
Serve on baguette with mayonnaise and cilantro.