- 2 carrots, coarsely shredded
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 1/2 cup mayonnaise
- 2 tablespoons Tabasco
- 2 teaspoons tomato paste
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck
- 1 1/2 teaspoons curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter, softened
- One 24-inch baguette, quartered crosswise and split
- 2 pickled jalapeños, thinly sliced
- 12 cilantro sprigs
- Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
- In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
- Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
- Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.
The Tabasco mayonnaise and pickled shredded carrots can be refrigerated for up to 2 days.
Spicy, robust Washington Syrah.