Banh Mi Burger

Ingredients

  • 1 ct. Premium Angus Beef Angus Steakburger Patty, 8 oz.
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 1 ct. GFS Hamburger Bun with Seeds, 5", thawed
  • 3/4 oz. Seedless Cucumber, sliced on a mandoline
  • 1/2 oz. Radish, sliced on a mandoline
  • 7-9 sprigs Cilantro, cleaned and trimmed
  • 1 oz. Pickled Asian Carrots
  • 1 oz. Sriracha Dijon Mayonnaise

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Season the burger patty with salt and black pepper. Cook on a char-grill or flat grill to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Toast the insides of the top and bottom halves of the bun under a heated salamander or broiler until golden-brown. Place the bottom half of the bun on a warmed serving plate and top with the beef patty. Place the cucumbers, radishes, cilantro, carrots, and mayonnaise on the burger. Place the top of the bun on the burger.