Banh Mi Burger Salad with Spicy Mayo
Lemongrass, mint, garlic and cilantro all blend together for the perfect update on a burger. Gluten free, paleo, and dairy free, these make a great healthy weeknight meal.
Servings: 2 people
Ingredients
Burgers
- 1 pound ground beef
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons fresh lemongrass, minced * Google videos on how to do this if you don't know!
- salt and pepper
Salad
- 1 head butter lettuce
- 1 cup carrots, sliced thin
- 1 watermelon radish, sliced thin or 3-4 red radishes
- ½ seedless cucumber, sliced
- 2-3 assorted sweet peppers
- 1 small shallot, thinly sliced
- ¼ cup distilled white vinegar
- 1 tablespoon coconut aminos
- 1 teaspoon toasted sesame oil
Spicy Mayo
- ¼ cup mayonnaise
- 1 tablespoon sriracha * I like Shark brand (no sulfites/additives)
Instructions
- Preheat your grill to high or start your coals. Mix all the burger ingredients together in a bowl except for the salt and pepper. Form into 2 large patties and set aside.
- In another bowl, combine your vinegar, sesame oil, and coconut aminos. Add sliced carrots, radish, peppers, and shallot. Toss everything together and refrigerate. In a small bowl, combine the mayo and sriracha and set aside in the fridge as well.
- Season burgers with a little kosher salt and pepper right before sticking on the grill. Grill burger patties until cooked to your liking - we typically grill ours 3 minutes on the first side, then flip and cook another 5-6 minutes for medium.
- Place butter lettuce leaves on each plate, top with pickled veggies, cucumber, and any herbs you may have leftover. Put your patty on top and spoon spicy mayo over it.