BANH MI BURGER
I love burgers cooked in a cast-iron pan, and banh mi sandwiches are delicious, so why not combine the two? You can make your own banh mi burger sauce with Sriracha, mayonnaise, lime juice, fish sauce and sugar. -Jessica Thompson, Manor, Texas
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine water, vinegar, sugar and 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Add carrots and radish; let stand until serving. Shape beef into four 3/4-in.-thick patties. Sprinkle with pepper and remaining 1/2 teaspoon salt. , In a 12-in. cast-iron or another heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 8-10 minutes on each side. Remove and keep warm. Wipe pan clean. In the same pan, toast rolls over medium heat, cut side down, 30-60 seconds. Spread rolls with mayonnaise. Drain pickled vegetables. Serve burgers on rolls with pickled vegetables, cucumber and cilantro.
Nutrition Facts : Calories 576 calories, Fat 36g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 858mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
BANH MI BURGERS
I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
Provided by wisweetp
Categories World Cuisine Recipes Asian Vietnamese
Time 4h40m
Yield 6
Number Of Ingredients 16
Steps:
- In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
- Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 26.6 g, Cholesterol 98.1 mg, Fat 27 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 9.4 g, Sodium 802.7 mg, Sugar 6.2 g
BANH MI BURGER
Steps:
- For the patties: In a medium mixing bowl, combine the pork, beef and shrimp. Do not over mix as this will cause the proteins to become sticky. Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use.
- For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved. Add the curry paste and whisk until it's completely broken up. Add the lime juice, ginger, turmeric, garlic, lemongrass, chile, shallot, lime leaves, basil and mint and mix well.
- For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth. Set aside and chill.
- For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and chile and mix well.
- To assemble: Preheat a grill to medium to medium-high heat. Dip the patties into the banh mi marinade and grill to desired doneness. During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties.
- Grill or toast the buns. Next, grill the pork loaf slices about 2 minutes on each side.
- Place a burger patty on the bottom bun followed by 2 slices pork loaf. Add 1 teaspoon curry aioli, and then the carrots and daikon. Finish with the lettuce and the top bun. Repeat with the remaining ingredients. Serve the nuoc mam on the side as a dipping sauce.
THE BANH MI BURGER
I'm combining my favorite sandwich with my other favorite sandwich to create my new favorite sandwich. If, that is, you consider a burger a sandwich, which I do. But forget about the burger, because no matter what kind of meat you use for your sandwich, learning how to make a banh mi version of it, is something everyone should know how to do.
Provided by Chef John
Categories BBQ & Grilled Beef Burgers
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
- Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
- Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
- Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
- Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
- Preheat a charcoal grill to high heat.
- Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
- Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
Nutrition Facts : Calories 1178.8 calories, Carbohydrate 52.6 g, Cholesterol 203.6 mg, Fat 86.5 g, Fiber 4.6 g, Protein 46.1 g, SaturatedFat 28.7 g, Sodium 1598.1 mg
ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.
Provided by Chef John
Categories World Cuisine Recipes Asian Vietnamese
Time 32m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
- Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
- Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g
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