Recipes Vietnamese-Style Banh Mi Burgers 5.0 (1,792) 1 Review Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful. More Burger Recipes By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on August 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The Tabasco mayonnaise and pickled shredded carrots can be refrigerated for up to 2 days. Suggested Pairing Spicy, robust Washington Syrah. Rate it Print