Banh Mi Burgers


Traeger Grilled Banh Mi Burgers

Makes 4 burgers


2 pounds ground chuck (best quality)

1 tablespoon minced fresh ginger

2 garlic cloves, minced

Zest of 1 lime

2 carrots, julienned

½ daikon radish, julienned

1 jalapeno, thinly sliced

¼ cup rice wine vinegar

2 tablespoons sugar

Handful of fresh cilantro

Handful of fresh basil

4 brioche burger buns, split and toasted

Sriracha Mayo

¼ cup mayo

2 tablespoons sriracha hot sauce

1 garlic clove, minced

1 tablespoon fresh squeezed lime juice

  1. Burger time. In a bowl, combine beef, ginger, garlic, lime zest, and mix. Form into 4 burger patties, slightly larger than the width of your burger buns (beef will shrink as it cooks). Place a thumbprint into the center of each patty, then season both sides of each patty liberally with sea salt and pepper.
  2. Quick pickle time. In a bowl, combine carrots, daikon, jalapeno, rice wine vinegar, and sugar, and mix well. Cover and chill in the fridge for at least 10 minutes.
  3. Sriracha mayo time. In a bowl, combine mayo, sriracha, garlic, and lime, and mix well. Done. Easy peasy.
  4. When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.
  5. Arrange the hamburgers directly on the grill grate. Cook for 6 minutes then flip patties. Turn grill down to 195 degrees and Set to Super Smoke if using a WiFIRE-enabled grill.
  6. Cook patties for an additional 7 minutes or until a thermometer inserted into the center of the burger registers 160 degrees F. Awesome.
  7. Build your burgers on toasted brioche buns with sriracha mayo, pickled veggies, and fresh basil and cilantro. Delicious!


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