Crispy-edged smash burgers get the banh mi treatment — tangy quick-pickled carrot and daikon, fresh cilantro and jalapeno, and a swipe of sriracha mayo on toasted brioche buns.
1Make the quick pickles: whisk the rice vinegar, sugar, salt, and warm water until dissolved. Toss with the shredded carrots and daikon, then set aside at room temperature for at least 15 minutes, stirring occasionally.
2Make the sriracha mayo: stir together the mayonnaise, sriracha, and lime juice until smooth. Taste and add more sriracha if you like it fiery. Refrigerate until serving.
3Season the beef: in a large bowl, gently mix the ground beef with the fish sauce, garlic powder, sugar, and black pepper until just combined. Divide into 8 equal portions and loosely roll into balls (you will smash 2 balls per burger).
4Heat a large cast-iron skillet or griddle over high heat until smoking. Working in batches, place the beef balls on the hot surface, top each with parchment paper, and smash firmly with a heavy spatula until very thin. Cook undisturbed for 2-3 minutes until a deep brown crust forms.
5Scrape up and flip the patties, stack them in pairs, and cook 1 more minute. Transfer to a plate and repeat with the remaining beef.
6Butter the cut sides of the brioche buns and toast them in the hot skillet until golden, about 1 minute.
7Assemble: spread sriracha mayo generously on both buns, add a double patty, then top with drained quick pickles, cucumber slices, jalapeno slices, and a handful of cilantro leaves. Serve immediately.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.