Bánh Mi Burgers With A Kick Recipes

THE BANH MI BURGER

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.

VIETNAMESE-STYLE BANH MI BURGERS

Steps:

• Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
• In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
• Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
• In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
• Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
• Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
• Close sandwiches and serve hot.
• Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.