Around this time of year, I start to get sick of winter food. Friday I decided that I am officially changing to spring a few weeks early, and I was seriously craving a burger. I always have a wave of discouragement when I Google a new food idea I have and the first result is a Rachael Ray recipe! But really, I am man enough to admit that Rach and I have a pretty similar culinary point of view. We both have a habit of finding two iconic dishes from different cuisines and fusing them into one. Rachael’s version is actually pretty awesome, but I went closer to Boston Chef Joanne Chang’s version.
Boiling vinegar with garlic and pepper flakes to pickle the carrots.
This only needs about an hour.
Head Cheese! It is essential to banh mi, and was lacking in BOTH Rachael and Joannes recipes! Don’t be scared, its soo good!
Toppings all ready to go.
I loved this burger. Loved.
It single handedly got me out of my end of winter food creativity slump!
Bring rice wine vinegar to a boil with some salt, garlic, and pepper flakes. Pour over 4 shredded carrots and let sit for an hour. Burgers are just beef patties. Mix equal parts mayo and sriracha with a squeeze of lime. Put the mayo on a baguette, top with head cheese, add the patty and top with cilantro, cucumbers and the pickled carrots.