- Mix together chicken, shallots, 1 teaspoon of Sriracha, and the salt in medium bowl until combined well. With damp hands, shape mixture into 4 (½-inch-thick) patties.
- Spray grill pan with nonstick spray and set over medium heat. Place patties in pan and grill until instant-read thermometer inserted into side of burger registers 165°F, about 5 minutes per side.
- Meanwhile, stir together mayonnaise and remaining ¾ teaspoon Sriracha in cup. Spread bottoms of buns with Sriracha mayonnaise. Place burgers in buns and top evenly with carrot and cilantro.
- Per serving: 1 garnished burger
The more ingredients the better in this classic Vietnamese sandwich. Add thinly sliced English (seedless) cucumber, matchstick-cut daikon radish, and/or thinly sliced sweet onion.