Vietnamese-Style Banh Mi Burgers - cooking recipe

Ingredients

2 carrots, coarsely chopped
1/4 cup rice vinegar, unseasoned
1 tablespoon sugar
1/2 cup mayonnaise
2 tablespoons Tabasco sauce
2 teaspoons tomato paste
1 garlic clove, minced
kosher salt
fresh ground pepper
1 1/2 lbs ground chuck
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter, softened
one 24-inch baguette, quartered crosswise and split
2 pickled jalapeno peppers, thinly sliced
12 fresh cilantro stems

Preparation

Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
Close sandwiches and serve hot.
Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.