Asian Beef Burgers with Sriracha Mayo and Radishes
In a small bowl, combine the radishes, olive oil, rice vinegar, salt, and pepper. Set aside.
In a medium bowl, combine the beef, scallions, ginger, garlic, olive oil, soy sauce, sesame oil, and 1/2 tsp. salt. Form the mixture into four 1/2-inch-thick patties. Cover and refrigerate for 30 minutes.
Combine the egg yolks and lime juice in a blender, and blend until the mixture is foamy, about 1 to 2 minutes. Slowly add the olive oil in a thin stream while the blender is on, until the mixture is emulsified and thickened. Add the sriracha and brown sugar, and continue to blend until smooth. Season to taste with salt and pepper.
- Grilling the burgers:
Prepare a medium-hot gas or charcoal grill fire. Oil the grate. Brush some olive oil on each side of the burgers. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 135°F for medium rare, 8 to 10 minutes total.
Transfer the burgers to a plate, and tent them with aluminum foil while you toast the buns briefly on the grill, cut sides down. Spread the mayo on one cut side of the buns. Serve the burgers on the buns with the pickled radishes and cilantro sprigs.
Ingredient: Beef & Veal
Cooking Method: Grill
World Cuisine: Asian
Product: Extra Virgin