BANH MI BURGERS W/CARAMEL BBQ SAUCE
Make and share this Banh Mi Burgers W/Caramel BBQ Sauce recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To make the Vietnamese Caramel BBQ Sauce: To a saucepan add the 2 tablespoons water and sugar. Over medium heat simmer until it turns a deep golden brown, about 5 minutes. Watch carefully.
- In a small bowl mix together 2 tablespoons water, fish sauce and lime juice; carefully add (it will sputter) to the carmelized sugar mixture, heating low until the caramel dissolves.
- Add the chili, garlic and shallots and simmer to reduce by half, about 3-5 minutes.
- Mix the cornstarch into the remaining 1 tablespoon water, add it into the sauce and simmer until it thickens, about a minute. Remove from heat and set aside.
- For the Burgers: With a light hand, thorougly mix the pork, garlic, ginger, green onion, cilantro, fish sauce, 1 tablespoon of the prepared Vietnamese Caramel BBQ Sauce, lime zest and jalapeno and salt, if desired. Form the mixture into 4 patties.
- Grill over medium heat until cooked, about 4-6 minutes per side. Assemble burgers by layering the pork patty on a bun, topped by the pickled veggies, cucumber, jalapeno, cilantro and bun top spread with mayonnaise.
Nutrition Facts : Calories 595.8, Fat 31.1, SaturatedFat 10.2, Cholesterol 85.6, Sodium 1604.5, Carbohydrate 53.6, Fiber 2.2, Sugar 24, Protein 25.4
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.
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
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
VIETNAMESE-STYLE BANH MI BURGERS
Got this from a Food and Wine email and posting it as I thought it looked rather interesting. Recipe by Joanne Chang. "Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiced mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful." I think I'd opt to try these on the bbq instead of frying ...
Provided by keeney
Categories Meat
Time 45m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 647, Fat 51.8, SaturatedFat 17.6, Cholesterol 140.3, Sodium 577.1, Carbohydrate 14.6, Fiber 1.6, Sugar 6.9, Protein 30.7
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.
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