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

Burgers

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.

Assembly

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.

Enjoy!

xoxo

Erin

Banh Mi Baby One More Time

This recipe is a revelation. Seriously, I would usually never consider a meatball sub for dinner and here I was enjoying every minute of devouring this amazing sandwich tonight. This is a French-Vietnamese style sandwich, usually served on the streets, made gourmet and fabulous. The flavors are out of this world and you can do a lot of the work in advance. I will absolutely make this again and would serve to any company. It can be made to your taste (as you can see I like when you can play with recipes) and it would even be delicious if you served it as a salad for those of you out there trying to avoid baguettes. If you are that person, I am not sure that we can be friends.

Pork Meatball Banh Mi

Bon Appetit January 2010

Makes 4 Sandwiches

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 and season with salt. *Do Ahead: Can be made one day in advance, cover and chill

Meatballs

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: Line rimmed baking sheet with plastic wrap. Gently mix all of the ingredients together in a large bowl. Using moistened hands and a scant tablespoons for each, roll meat mixture into 1 inch meatballs. Arrange on baking sheet. *Do ahead: Can be made 1 day in advance. Cover and chill

Preheat oven to 300 degrees. Heat sesame oil in large skillet over medium-high heat. Add half the meatballs. Saute until brown and cooked through, turning meatballs often and lowering the heat if browning too quickly, about 15 minutes. (I took one out after they all felt firm and broke it open to make sure it was done) Transfer meatballs to another baking sheet and place in oven. Repeat with remaining meatballs.

Assembly

4 10-inch long individual baguettes, or 4 10-inch long sliced pieces of a long baguette

thinly sliced jalapeno chilis (I removed the seeds, because it would be crazy hot with them!)

16 large fresh cilantro sprigs

Directions: Cut each baguette or baguette piece horizontally, but not through the other side completely. Pull out enough bread from each bread half to leave 1/2 inch thick shell. Spread hot chili mayo all over the sandwich. Arrange jalapeno slices, then cilantro in bottom halves. Fill each with 1/4 of the meatballs. Drain pickled vegetables; place atop meatballs. Press on Baguette tops.

Enjoy!!!

xoxo

Erin