Banh Mi Burger



Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Season the burger patty with salt and black pepper. Cook on a char-grill or flat grill to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Toast the insides of the top and bottom halves of the bun under a heated salamander or broiler until golden-brown. Place the bottom half of the bun on a warmed serving plate and top with the beef patty. Place the cucumbers, radishes, cilantro, carrots, and mayonnaise on the burger. Place the top of the bun on the burger.

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