1-1/2 cupscarrots, cut as matchsticks (you can buy these as matchsticks or cut them yourself)
1-1/2 cupsseasoned rice vinegar
4 teaspoonschile garlic paste
2 teaspoonsfresh lime juice
2 teaspoonsfish sauce
6Johnsonville Mild Italian Sausage Patties
6white bread buns, good quality
toasted sesame oil
1-1/2 cupsthinly sliced cucumber
3/4 cupfresh cilantro leaves
3/4 cup fresh mint leaves
Place carrots and jalapenos in a medium bowl, pour in seasoned rice vinegar and let sit during burger prep and cooking; at least 30 minutes. Could also be made the day ahead.
Combine all ingredients for the chili-garlic mayonnaise in a small bowl. Set aside.
Prepare bugrer toppings, such as cilantro, cucumbers and mint leaves. Set aside.
Grill patties according to package directions. Brush sesame oil on buns and toast until golden brown.
Spread chili-garlic mayonnaise on the bottom bun, place sliced cucumbers, mint leaves and cilantro leaves on top of the mayo. Place cooked patty on top of cilantro leaves and top with pickled carrots and jalapenos. Spread more mayo on top bun and place bun on top of carrots and jalapenos. Serve.