1) Add all ingredients for the patties into a large bowl and mix to thoroughly combine. Form four 113g patties and griddle until well done. Place two patties into lightly toasted soft French bread cut with a hinge, along with lettuce, a generous helping of pickled vegetables and coriander mayonnaise.
Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar and a dash of salt. Fifteen minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.
Simply mix the chopped coriander with the mayonnaise.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.