Spicy Saigon Beef Burger

Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.

Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.
Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.