Banh Mi Burgers Recipes

BANH MI BURGER

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.

BANH MI BURGERS

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.

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

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.

THE NO.1 COLD CUT COMBO BANH MI

Steps:

• For the pâté: On a hot flat top or griddle, add the ground pork and sprinkle liberally with salt and pepper. Sear until golden brown and fully cooked. Transfer to a big bowl. Grease the flat top with a little bit of oil, then add the chicken livers and sprinkle liberally with more salt and pepper. Sear until medium-rare. Add the chicken livers to the bowl with the pork. Add the shallots, garlic and a little bit of oil to the flat top. Cook until the shallots are soft and translucent. Transfer to the bowl along with the pork fat, five-spice powder, 2 tablespoons salt and 2 tablespoons black pepper. Mix thoroughly. Transfer the mixture to a food processor, then purée until smooth. Stir in 1/2 cup coarsely ground black pepper. Store in a nonreactive container in the refrigerator.
• For the ham hock terrine: In a large pot, add the ham hocks and 3 gallons water. Bring to a simmer. Cook until the meat is falling off the bone, about 3 hours. Transfer the ham to a large bowl and let cool. Strain and reserve the ham stock. Pick and discard the cartilage, bones and tough meat from the hocks. Dice the fat, then julienne the skin and return to the bowl. Set aside.
• Stir the gelatin into 15 grams cold water in a bowl and let sit for 5 minutes.
• In a pot, bring 4 cups reserved ham stock to a simmer. Remove from the heat and stir in the gelatin. Pour the stock over the ham meat, fat and skin. While warm, transfer the meat mixture to a 400-size hotel pan or large roasting pan and press with another pan to weigh down. Refrigerate overnight to set.
• For the pickled vegetables: In a 12-quart clear container, combine the sugar, vinegar and salt. Whisk to combine until the salt and sugar dissolve. In a large, nonreactive container, mix the carrots and daikon until evenly distributed. Distribute the vegetable mixture into three 12-quart, clear plastic containers. Evenly pour the vinegar mixture over the vegetables. Toss the vegetables and press down so that they are all submerged under the pickling liquid. Pickle, refrigerated, at minimum 30 minutes and at most 1 week.
• To assemble and serve: Preheat the oven to 375 degrees F.
• Toast the baguettes until super crispy on the outside and steamy and warm on the inside, 3 to 4 minutes. Split the baguettes, then slather the entire inside with mayonnaise. Spread the bottom of each sandwich with 1 ounce pâté. Start evenly layering from bottom to top of each sandwich in this order: cucumber, 1 to 2 slices bologna, 1 to 2 slices ham hock terrine, 1/2 cup pickled vegetables, cilantro, jalapeño, 3 dashes soy sauce and a few cracks of black pepper. Close the sandwiches, cut in half, and eat right away!

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.