Description
The Banh Mi Burger is a flavorful fusion dish combining a juicy grilled beef burger infused with Vietnamese spices and toppings inspired by the classic banh mi sandwich. Featuring a savory soy and fish sauce seasoned patty, topped with pickled daikon and carrots, fresh cucumber, jalapenos, cilantro, and a spicy hoisin mayonnaise, all served on a toasted French sandwich roll. This recipe offers a unique and delicious twist on traditional burgers, perfect for those craving bold Asian-inspired flavors.
Ingredients
Scale
For the Burger Patties
- 1 pound ground beef chuck
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 0.5 teaspoon freshly ground black pepper
- 0.13 teaspoon five-spice powder
For the Sauce
- 0.25 cup mayonnaise
- 1 tablespoon hoisin sauce
- 2 teaspoons Sriracha
For the Pickled Vegetables and Toppings
- 0.5 cup julienned carrot
- 0.5 cup julienned daikon radish
- 1 tablespoon seasoned rice vinegar
- 8 thin slices English cucumber
- 2 tablespoons sliced jalapeno pepper (adjust to taste)
- 1 tablespoon fresh cilantro leaves (adjust to taste)
For Serving
- 2 French sandwich rolls
Instructions
- Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Prepare Burger Meat: In a bowl, combine the ground beef chuck, fish sauce, soy sauce, freshly ground black pepper, and five-spice powder. Mix thoroughly until evenly combined. Cover the bowl with plastic wrap and refrigerate to allow flavors to meld and to keep the mixture chilled.
- Make the Sauce: In a small bowl, mix together mayonnaise, hoisin sauce, and Sriracha until smooth. Keep chilled until ready to use to maintain freshness.
- Toast Rolls: Preheat the oven to 400°F (200°C). Line a baking sheet with foil. Cut the sandwich rolls open and hollow out about half the inside crumb to make room for the burger and toppings. Place the rolls cut side up on the baking sheet and bake for 5 to 10 minutes until toasted and slightly crispy.
- Shape Patties: With damp hands to prevent sticking, shape the chilled beef mixture into two burger patties sized to fit the sandwich rolls. Keep them refrigerated until cooking.
- Pickle Vegetables: Combine julienned carrots and daikon radish in a bowl. Add the seasoned rice vinegar and toss until the vegetables are evenly coated. Refrigerate to allow them to pickle lightly while you prepare the other components.
- Preheat Grill: Heat a charcoal grill to high heat to prepare for cooking the burgers.
- Grill Burgers: Place the patties over the hot coals. Cook the burgers for about 4 minutes per side, turning once, until they reach medium-rare doneness and spring back to the touch. To ensure proper cooking, an instant-read thermometer should read at least 145°F (63°C) when inserted into the center.
- Assemble Burgers: Spread the prepared mayonnaise mixture generously on the toasted rolls. Layer the bottom halves with cucumber slices and jalapeno peppers. Place the grilled burger patties on top, followed by the pickled carrot and daikon mixture, and finish with fresh cilantro leaves.
- Serve: Close the burgers with the top halves of the rolls, serve immediately, and enjoy this delicious fusion of Vietnamese flavors with classic American style.
Notes
- Chef John combines a classic banh mi sandwich with a juicy grilled burger for a unique and flavorful meal.
- The homemade hoisin-Sriracha mayonnaise sauce adds a spicy and sweet kick that complements the savory burger perfectly.
- Pickling the carrots and daikon adds a refreshing tang and crunch, balancing the richness of the burger.
- Adjust the amount of jalapeño according to your heat preference.
- Ensure the burger patties are chilled before grilling to maintain their shape and juiciness.
Nutrition
- Serving Size: 1 burger
- Calories: 1179 kcal
- Sugar: 8 g
- Sodium: 1598 mg
- Fat: 87 g
- Saturated Fat: 29 g
- Unsaturated Fat: 58 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 46 g
- Cholesterol: 204 mg
