The Banh Mi Burger

1 . Stage

Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.

2 . Stage

Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed.

3 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

4 . Stage

Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.

5 . Stage

Bake rolls in the preheated oven until toasted, 5 to 10 minutes.

6 . Stage

Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.

7 . Stage

Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.

8 . Stage

Preheat a charcoal grill to high heat.

9 . Stage

Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

10 . Stage

Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro. The Banh Mi Burger. Chef John