Banh Mi Burgers Food

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:

• 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 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 CHICKEN BURGER

Steps:

• For the Pickled Carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from the heat, add the carrots, and stir to coat them in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use.
• For the Chile Mayonnaise:. Combine the mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
• For the Burgers: Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined.
• Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
• Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
• Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more.
• Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
• To assemble: Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, sliced jalapenos, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately.

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.