Vietnamese Banh Mi Burger

I have previously posted a recipe for what I think is one of the best sandwiches I have had in a long time. It was a Vietnamese meatball sandwich that was fantastic. I thought that with it being summer and everyone looking for new recipes for the barbecues, I would adapt it. This turned out great, was easy (are you getting the hint as you read more of my posts that I LOVE to share things that are easy?), and would impress anyone looking for not-your-average-burger. If you would like to see the original post and try that, click here. I only changed a few things in order to make it fit for your grill and ready for chowing. If you like a nice thick burger, double the meat. The pork cooks down quite a bit.

Banh Mi Burger
Adapted from Bon Appetit January 2010
Makes 4 Burgers

Pickled Vegetables
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (I could not find this in my market and subbed in zucchini)
1/4 cup unseasoned rice wine vinegar
1/4 cup sugar
1 teaspoon of salt
Directions: Toss ingredients in medium bowl. Let stand at room temperature for 1 hour, tossing occasionally

Hot Chili Mayo
2/3 cup Mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (like sriracha, but any hot sauce you like will do)
Directions: Combine all three ingredients in a small bowl and season with salt. *Do Ahead: Can be made one day in advance, cover and chill

1 lb ground pork
1/4 cup finely chopped basil
4 cloves of garlic, minced
3 green onions, finely chopped
1 tablespoon fish sauce (can find in the Asian food section of your market)
1 tablespoon hot chili sauce
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon pepper
1 teaspoon salt
1 tablespoon sesame oil
Directions: Gently mix all of the ingredients, except the oil, together in a large bowl. Using moistened hands, form 4 burger patties by forming meat into a ball, then gently pressing it into a disc. Brush each burger with a bit of oil on each side. *Do ahead: Can be made 1 day in advance. Cover and chill

Preheat grill to medium-high heat (450 degrees). Cook burgers all the way through, about 10 minutes per side. Remove from heat onto platter.

4 burger buns
thinly sliced jalapeno chilis (I removed the seeds, because it would be crazy hot with them!)
16 large fresh cilantro sprigs
Directions: Spread hot chili mayo all over the bun. Arrange jalapeno slices, then cilantro in bottom halves. Place a burger on each bun. Drain pickled vegetables; place atop burgers. Press on bun tops.


No comments:

Related Posts Plugin for WordPress, Blogger...