The Banh Mi Burger

Start by lighting your grill. While charcoal is always preferred, not everyone is a grill enthusiast.

Combine the julienned daikon and carrot (the "Burger Veggies") with the rice vinegar in a plastic container that has a resealable lid. Shake the container every 10-15 minutes throughout the remaining cooking process to ensure all the vegetables become well pickled.

In a square baking dish or another plastic dish, whisk together all the ingredients for the "Marinade-Sauce" with a fork. Set this aside.

In a large mixing bowl, well combine all the ingredients for the "Burger Meat." Form the mixture into nice, round 10-ounce burgers, about 5 inches in diameter. Aim for them to be as thin as possible without compromising their ability to hold together.

Using a spoon, set aside a small amount of the "Marinade-Sauce" in a small ramekin.

Once your grill reaches its full temperature, transfer both the "Marinade-Sauce" and the made burgers to the grill area. Take each burger, one by one, dip it into the "Marinade-Sauce," and then place it directly onto the grill (a slotted spatula is recommended for this step). Apply your chosen burger seasoning (steak chop seasoning or salt and pepper mix). Cook for 4-5 minutes; the exact time will depend on your grill's heat, but this is not a burger you want to undercook.

When it's time to flip the burgers, place each one uncooked side down back into the "Marinade-Sauce," then return it to the grill. Sprinkle with burger seasoning again and cook for another 4-5 minutes.

Once the burgers reach your desired doneness, remove them from the grill. Place the buns on the grill to toast them (you'll definitely want your buns toasted to help hold this substantial burger together). After toasting, head inside to assemble this mouthwatering masterpiece.

To assemble, spread a generous amount of the "Curry Aioli" on the bottom half of the bun. Layer a good portion of the "Burger Vegetables," followed by a piece of green leaf lettuce, and then the burger patty. Spoon a small amount of the reserved "Marinade-Sauce" onto the burger. Add 2-3 basil leaves, 2-3 mint leaves, and 3-5 cilantro leaves. Drizzle some sweet Thai chili sauce on the top half of the bun and place it accordingly. Slice the burger in half and prepare for an unparalleled flavor explosion.