· 1/2 cup rice vinegar· 1/2 cup water· 1/4 cup granulated sugar· 1 cup shaved English cucumber· 1 cup matchstick-cut carrots· 6 tablespoons canola mayonnaise· 2 tablespoons Sriracha chili sauce· 1 tablespoon fresh lime juice· 1 pound 93% lean ground beef· 2 tablespoons olive oil· 2 teaspoons grated garlic· 1 teaspoon grated peeled fresh ginger· 3/4 teaspoon black pepper· Cooking spray· 4 whole-grain hamburger buns, split and toasted· 1 1/2 cups loosely packed cilantro sprigs· 2 serrano chiles, thinly sliced
Step 1Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days. Stir together mayonnaise, Sriracha, and lime juice; set aside. Preheat grill to medium-high (about 450°F). Combine beef, oil, garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm. Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.