Vietnamese Ginger Burgers with Cilantro-Lime Mayonnaise

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3 limes
1/2 cup mayonnaise
1/4 cup chopped cilantro
4 teaspoons molasses, divided
3/4 cup peeled, shredded daikon radish
3/4 cup peeled, shredded carrot
1 bunch green onions, all of white and 2-inches of green chopped fine
1 tablespoon peeled, minced fresh ginger
1 teaspoon peeled, minced fresh garlic
1/4 cup ketchup
1 tablespoon Grey Poupon Dijon Mustard
3/4 teaspoon Chinese 5 spice powder
3/4 teaspoon chili powder
1 teaspoon salt
2 pounds freshly ground sirloin
Vegetable oil for greasing grill rack
6 6-inch pieces baguette, each split lengthwise



Preheat a gas grill to medium-high. Prepare cilantro-lime mayonnaise by removing ½ teaspoon green peel from lime using a zesting tool. Combine mayonnaise and lime zest in a small bowl. Squeeze the juice from all limes into a separate bowl. Add 1 tablespoon lime juice and chopped cilantro to mayonnaise and stir. Cover cilantro-lime mayonnaise with plastic wrap and refrigerate. To make the daikon and carrot pickle, mix 2 tablespoons lime juice and 2 teaspoons molasses together in a medium bowl. Toss shredded daikon and carrot in lime juice-molasses mixture, cover with plastic wrap and set aside for at least 15 minutes. To make burger patties, in a large bowl, mix together finely chopped green onion, ginger, garlic, ketchup, Grey Poupon Dijon Mustard, remaining 2 teaspoons molasses, Chinese 5-spice powder, chili powder and salt. Add ground sirloin to bowl and handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into oblong patties to fit the split baguette. Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the split baguette pieces, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the cilantro-lime mayonnaise over the cut sides of the toasted baguette. Use a slotted spoon to drain and scoop 1/4 cup of the daikon and carrot pickle on each baguette bottom. Top with burgers. Add the baguette tops and serve. Makes 6 burgers