Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful.

Ingredients

• 2 carrots, coarsely shredded
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon sugar
• 1/2 cup mayonnaise
• 2 tablespoons Tabasco
• 2 teaspoons tomato paste
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 1 1/2 pounds ground beef chuck
• 1 1/2 teaspoons curry powder
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter, softened
• 1 24-inch baguette, quartered crosswise and split
• 2 pickled jalapenos, thinly sliced
• 12 cilantro sprigs

Directions

• 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 and 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. In a large skillet, heat the oil until shimmering. Cook the 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, 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 sprigs. Close the sandwiches and serve hot.

Make Ahead

• The Tabasco mayonnaise and pickled shredded carrots can be refrigerated for up to 2 days.