Saigon Bistro Burger Extraordinaire Recipes

BISTRO BURGERS

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
• Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
• Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

VIETNAMESE BISTRO BURGER

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
• Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SAIGON BISTRO BURGER EXTRAORDINAIRE

Steps:

• 1. For the BURGERS: In a medium bowl, combine the pork, beef and shrimp. Mix with your hands gently (don't handle too much) and form into four 8-ounce burger patties, cover and refrigerate for at least 1 hour. Let foie gras come to room temperature, cover and set aside.
• 2. For the BASTE: In a large bowl, whisk the fish sauce, hot water and sugar until the sugar is dissolved. Add the lime juice, ginger, garlic, turmeric, curry paste, and whisk to break up paste. Then add the lemongrass, shallots, mint and basil and mix well.
• 3. For the Vietnamese MAYO: Combine the sugar, nuoc mam, hot water, and lime juice and whisk until sugar is dissolved. Then add the mayo, curry powder, ginger, Sriracha and turmeric and whisk until smooth. Set aside and chill
• 4. For the DIPPING SAUCE: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and chile and mix well. Set aside and keep room temperature.
• 5. Preheat a grill to 300˚F to 350˚F (medium to medium-high heat) for direct and indirect heating.
• 6. Generously brush both sides of the burgers with the marinade, then grill to desired doneness (suggest medium rare). During the grilling process, brush the burgers several times on each side with the marinade so that the sugar helps form a nice crust on the burgers. Grill about 2 minutes over the heated side of the grill, 3-4 minutes on the unheated side.
• 7. Brush the foie gras slices with the marinade, then grill about 1 minute per side over direct heat. While slices are cooking lightly butter and toast the Hawaiian buns, buttered side down.
• 8. Place a burger on the bottom of each bun followed by a slice of the foie gras. Add 1-2 teaspoons of the mayo, and then some of the carrots and daikon, and a sprinkle of cilantro leaves. Finish with the lettuce and the top bun. Make all four burgers and serve with the nuoc mam on the side as a dipping sauce.