Lemongrass Herb Burger with Pickled carrots & Sriracha Mayo

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

grilled lemongrass beef


6 hamburger buns
1 medium carrot
1 1/2 cups white vinegar
1/4 cup granulated sugar
1 large onion
pinch of salt
2 Tbsp canola oil
6 lettuce leaves (your choice)
1/2 seedless English cucumber
6 Tbsp mayonnaise
6 teaspoons sriracha sauce
1 1/2 lb ground beef
24 large Thai basil leaves (chopped)
3 Tbsp cilantro (chopped)
3 Tbsp mint (chopped)
2 Tbsp sesame oil
2 Tbsp soy sauce
1 1/2 tsp ground pepper
12 stalks fresh lemongrass (hearts only finely minced)
6 large cloves of garlic (minced)


Pickled Carrots:
With a potato peeler make ribbons of carrot by running the peeler along the length of the carrot. rotate carrot slightly to the left or right before running the peeler with each new ribbon. In a small pot, add vinegar and sugar and bring to a boil. Once the sugar is completely dissolved remove pot from heat and add carrot ribbons and stir thoroughly. Set aside to cool.

Sauteed Onions:
Slice onion into 1/4″ slivers. On medium heat saute pan with the canola oil and saute onions till they are a golden brown and translucent. Salt to taste. Set aside to cool.

Cucumber Coins:
Using a mandolin slice cucumbers into thin coin like slices. Set aside.

Sriracha Mayo:
in a small bowl combine mayonnaise and sriracha sauce and mix till well blended. Set aside.

In a medium bowl combine the beef, Thai basil, cilantro, mint, sesame oil, soy sauce, black pepper and lemongrass. Work all ingredients evenly into the ground beef. Divide into 6 equal portions and make patties.

Grill burger patties to desired doneness. Transfer onto hamburger buns and dress burgers with lettuce, sauteed onions, cucumber coins, carrot ribbons and sriracha mayo. Enjoy!