Top Chef Junior Pork Bánh Mì Burger Recipe By Tasty

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.

TOP CHEF JUNIOR SZECHUAN LAMB BURGER RECIPE BY TASTY

Steps:

• Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
• Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
• Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
• Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
• In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
• Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
• Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
• Enjoy!

TOP CHEF JUNIOR CITRUS SALMON BURGER RECIPE BY TASTY

Steps:

• Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
• Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4-5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
• Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
• Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3-4 minutes on each side until cooked through.
• Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
• Enjoy!