Vietnamese Banh Mi Burger With Sriracha Mayo

• 12 ounce shredded asian slaw
• 2 tablespoon thinly sliced jalapeño peppers, half-moon slices
• 2 tablespoon lime juice
• 1 tablespoon fish sauce
• 1/4 cup mayonnaise
• 1 teaspoon sriracha hot chili sauce
• 1 pound 80% lean ground beef
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 ciabatta rolls
• 3 tablespoon chopped fresh cilantro leaves
• 2 tablespoon chopped fresh mint leaves

1. Mix all ingredients in a medium bowl until well blended.
2. Let stand 30 minutes to blend flavors.
3. Mix mayonnaise and Sriracha in a small bowl until well blended.
4. Cover.
5. Refrigerate until ready to serve.
6. Mix ground beef and seasonings until well blended.
7. Shape into 4 patties.
8. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).
9. Toast rolls on the grill, open-side down, about 30 seconds.
10. Serve burgers on rolls topped with Asian Slaw, cilantro and mint.
11. Serve with Sriracha Mayonnaise.