READY IN: 25mins
1⁄2 cup matchstick-cut carrot
1⁄2 cup matchstick-cut daikon radish
1⁄2 cup matchstick-cut cucumber
2tablespoonsseasoned rice vinegar
4pork, burgers(PC Thick and Juicy Smoky Seasoned)
1⁄3 cup sriracha mayonnaise
4 brioche buns, split and toasted
1cup torn fresh cilantro (leaves and tender stems)
Preheat barbecue to medium heat.
Toss together carrot, daikon, cucumber and vinegar in bowl to coat. Let stand 15 minutes, stirring occasionally. Drain.
Meanwhile, brush grill with oil. Grill burgers, lid down, flipping once, until grill-marked and cooked through; 14 to 15 minutes. Transfer to plate. Let rest 2 minutes.
Spread sriracha mayo onto cut sides of buns. Top bottom halves with burgers, carrot mixture and cilantro, dividing evenly. Sandwich with top halves of buns.
Chef’s tip: Matchstick-cut is another term for julienned, and it refers to veggies that have been sliced into thin strips. The easiest way to achieve this is to shave the veggies into strips with a mandolin, then stack and slice with a knife into matchstick-size pieces.
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