INGREDIENTS:
- 2 carrots
- ¼ c. unseasoned rice vinegar
- 1 tbsp. sugar
- ½ c. mayonnaise
- 2 tbsp. Charlie’s Hard Times Hot Sauce
- 2 tsp. tomato paste
- 1 clove Catch a Fire Jalapeno Garlic
- kosher salt and freshly ground pepper
- 1½ lb. ground beef chuck
- 1½ tsp. Catch a Fire Curry Powder
- 2 tbsp. Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil
- 2 tbsp. unsalted butter
- 1 24-inch baguette
- 1 cup Texas Sweet & Hot Jalapenos
- 12 cilantro sprigs
DIRECTIONS:
- Preheat the oven to 400°F. 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 Charlie’s Hard Times Hot Sauce, tomato paste, and Catch a Fire Jalapeno Garlic and season with salt and pepper.
- Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the Catch a Fire Curry Powder and salt and pepper. In a large skillet, heat the Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary 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 Charlie’s Hard Times Hot Sauce-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, Texas Sweet & Hot Jalapenos slices, and cilantro sprigs. Close the sandwiches and serve hot.
