VIETNAMESE "BANH MI" CHICKEN BURGER
Provided by Edward Lee
Categories Sandwich Chicken Bake Low Fat Kid-Friendly Dinner Lunch Healthy Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.
BANH MI CHICKEN BURGER
Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger. Recipe with adaptations from Chow.
Provided by gailanng
Categories Lunch/Snacks
Time 53m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 505.2, Fat 16.4, SaturatedFat 4.3, Cholesterol 146.3, Sodium 1874.8, Carbohydrate 52.4, Fiber 3.2, Sugar 20.1, Protein 36.7
THE BANH MI BURGER
I'm combining my favorite sandwich with my other favorite sandwich to create my new favorite sandwich. If, that is, you consider a burger a sandwich, which I do. But forget about the burger, because no matter what kind of meat you use for your sandwich, learning how to make a banh mi version of it, is something everyone should know how to do.
Provided by Chef John
Categories BBQ & Grilled Beef Burgers
Time 40m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1178.8 calories, Carbohydrate 52.6 g, Cholesterol 203.6 mg, Fat 86.5 g, Fiber 4.6 g, Protein 46.1 g, SaturatedFat 28.7 g, Sodium 1598.1 mg
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VIETNAMESE-STYLE BANH MI BURGERS RECIPE - JOANNE CHANG …
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5/5 Total Time 30 minsAuthor Joanne Chang
- Preheat the oven to 400°. 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 and 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. In a large skillet, heat the oil until shimmering. Cook the 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, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.
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5/5 (1)Total Time 40 minsCategory Main CourseCalories 718 per serving
- Add ground chicken breast, fish sauce, soy sauce, 2 tbsp minced carrot, 1/2 teaspoon sesame oil, garlic, 1/4 teaspoon salt, onion and panko to a large bowl. Mix until combined. Form into four patties. Chill for five minutes.
- For the pickled veggies: Bring vinegar, water, sugar, chili and a pinch of salt to a boil in a small saucepan. Add carrots and radishes. Boil 1 minute. Cover and remove from stove, let cool.
- Toss sweet potatoes with one teaspoon olive oil. Season with salt and pepper. Cook burgers and sweet potato slices on the grill. The burgers should take about 4-5 minutes per side, along with the sweet potatoes. Alternately, you can cook the burgers and sweet potatoes in a cast-iron skillet on the stove. The same cooking times apply.
- While the burgers and the sweet potato cook, mix mayo and sirracha together in a small bowl. Season with salt and pepper. Set aside. Drain veggies from pickling liquid. Add in remaining 1/4 teaspoons sesame oil and cilantro.
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