My perfect burger is a classic, no-nonsense cheeseburger with a squeeze of ketchup. While sometimes all you need is the patty and the bun, burgers are easily customizable. So take a step back from your probably-far-too-simple (guilty), go-to recipe and mix in some unexpected flavours this summer.
To make Vietnamese burgers, mix ground beef, garlic, lemongrass, salt, and pepper together before shaping them into patties and tossing them on the grill. The lemongrass adds a subtle citrus flavor to the meat and pairs with garlic to create an aroma that will have your family following their noses right to the table.
Leave the ketchup and mustard in the fridge, you won’t need them. Instead, we topped these Asian-inspired burgers with a pickled radish slaw and sriracha mayonnaise. Not only does the slaw add a satisfying, crunchy texture to the hot, juicy burgers, the bright color pops on the plate. A simple mixture of mayo and Sriracha adds a little heat to the burger. Be forewarned – this stuff is addictive. Make a little extra to dip your homemade fries (or even tater tots!) in, or store it in the fridge to use when making sandwiches next week (#mealprep).
Whether you’re grilling Vietnamese burgers to share with neighbors over Memorial Day weekend or making four to feed the family, no one will miss the standard LTO burger.