Banh Mi Chicken Burger

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 cup carrots shredded peeled (from 2 medium carrots)
• 2 tablespoons fish sauce 
• 0.7 cup cilantro leaves fresh packed
• 1 tablespoon ginger fresh finely chopped
• 0.3 cup granulated sugar 
• 1.5 pounds ground chicken dark white ( meat or a mixture of and meat)
• 0.5 teaspoon kosher salt 
• 2 teaspoons juice of lime freshly squeezed
• 1 teaspoon lime zest packed finely grated (from 1 medium lime)
• 4  the of 1 cos lettuce 
• 4  sandwich rolls sweet french toasted sliced in half horizontally and
• 2 medium spring onion light white green finely chopped ( and parts only)
• 4 servings vegetable oil for oiling the grill
• 0.3 cup vinegar white
• 2 tablespoons ginger/garlic paste 

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• grill
• spatula
• tongs
• grill pan

Directions

1. Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved.
2. Remove from the heat, add the carrots, and stir to coat them in the pickling mixture.
3. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator.
4. Place all of the ingredients except the chicken and oil in a large bowl and stir to combine.
5. Add the ground chicken and mix with your hands until just evenly combined.Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky.
6. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
7. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more.
8. Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich).
9. Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls.
10. Serve immediately.