Cilantro Burger with Spicy Mayo & Jalapeño-Lime Zucchini Sauté

Directions

1. Wash and dry all produce before you start.
2. Separate the cilantro leaves: set half aside for serving and finely mince the rest into a medium bowl with salt and pepper, then mix the minced cilantro into the beef and form two patties.
3. Preheat a skillet over medium-high heat and line up the toppings and condiments in reach.
4. Stir together mayonnaise and chili-garlic sauce in a small bowl to make the spicy mayo and set aside.
5. Sear the burger patties in the hot skillet without moving them for about 5 minutes; flip and cook another 2–3 minutes until they are cooked through, then transfer to a plate and loosely cover to rest.
6. Prepare the vegetables: trim and halve the zucchini lengthwise, then slice into 1/4-inch half-moon pieces; seed and finely dice the jalapeño and keep with the zucchini; slice the radishes in thin rounds and set aside.
7. Slice the red onion and mince the garlic.
8. Return the skillet to medium-high heat, add a little oil, then cook the onion and garlic until fragrant, about 1 minute; add the zucchini, jalapeño, a splash of water, and season with salt and pepper; cook until the vegetables are tender, about 3–4 minutes.
9. Once the veggies are tender, juice the lime over the skillet and stir to incorporate; remove from heat.
10. Toast the buns if you like, then build the burgers by spreading spicy mayo on the bottom buns, layering with patties, radishes, and reserved cilantro; cap with the tops and serve the zucchini mixture on the side.