Banh Mi Chicken Burger

chowhound.com

subheading: For the pickled carrots:

⅓ cup distilled white vinegar

⅓ cup granulated sugar

¾ teaspoon kosher salt

1 cup peeled and coarsely shredded carrots (from about 2 medium carrots)

subheading: For the chile mayonnaise:

½ cup mayonnaise (see Game Plan note)

2 tablespoons chile-garlic paste or sambal oelek

subheading: For the burgers:

2 tablespoons fish sauce

2 medium scallions, finely chopped (white and light green parts only)

1 tablespoon finely chopped fresh ginger

1 tablespoon coarsely chopped fresh cilantro leaves

1 teaspoon packed finely grated lime zest (from 1 medium lime)

2 teaspoons freshly squeezed lime juice

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 ½ pounds ground chicken (dark meat or a mixture of dark and white meat)

Vegetable oil, for oiling the grill

subheading: To assemble:

4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted

⅔ cup packed fresh cilantro leaves

4 romaine lettuce leaves

Directions at chowhound.com

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