Description
The Banh Mi Burger is a flavorful fusion recipe combining a juicy grilled beef burger with the classic Vietnamese banh mi sandwich elements. Featuring a savory and slightly spicy homemade mayo-based sauce, pickled vegetables, fresh cucumber, jalapeno, and cilantro, all nestled inside toasted French sandwich rolls, this recipe brings together the best of both worlds for a unique and delicious meal.
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 Sandwich Assembly
- 2 French sandwich rolls
- 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, or to taste
- 1 tablespoon fresh cilantro leaves, or to taste
Instructions
- Prepare Ingredients: Gather all your ingredients, ensuring vegetables are julienned and ready, sauces measured, and meat mixture prepared.
- Make Burger Mixture: Combine ground beef, fish sauce, soy sauce, freshly ground black pepper, and five-spice powder in a bowl. Mix thoroughly until evenly combined. Cover the mixture with plastic wrap and refrigerate until cold to help the patties hold their shape.
- Prepare the Sauce: In a small bowl, mix together mayonnaise, hoisin sauce, and Sriracha. Stir well until smooth and refrigerate the sauce until ready to use to keep it chilled.
- Toast the Rolls: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil, slice open the French sandwich rolls, and hollow out about half of the inside crumb to prevent bulkiness. Place the rolls on the baking sheet and bake for 5 to 10 minutes until they are lightly toasted and crisp.
- Form Patties: Using damp hands to prevent sticking, shape the beef mixture into two burger patties sized to match the sandwich rolls. Return the patties to the refrigerator to maintain firmness until cooking.
- Pickle Vegetables: Combine the julienned carrot and daikon radish in a bowl. Pour the seasoned rice vinegar over them and toss to coat evenly. Refrigerate this mixture so the vegetables develop a light tangy flavor.
- Grill the Burgers: Preheat a charcoal grill to high heat. Place the burger patties on the grill over hot coals and cook for about 4 minutes per side for medium-rare doneness, or until an instant-read thermometer inserted in the center reads at least 145 degrees F (63 degrees C). Turn the patties as needed to ensure even cooking and a nice char.
- Assemble the Banh Mi Burgers: Spread the prepared mayo-hoisin-Sriracha sauce generously on the toasted sandwich rolls. Layer the cucumber slices and jalapeno peppers on the bottom half. Place the grilled burger patty on top, then add the pickled carrot and daikon mixture and finish with fresh cilantro leaves. Close the sandwich with the top half of the roll.
- Serve: Serve the Banh Mi Burgers immediately while warm and enjoy the bold, vibrant flavors of this fusion sandwich.
Notes
- This recipe creatively merges the flavors of a traditional Vietnamese banh mi with a hearty grilled beef burger, combining pickled veggies, fresh herbs, and a spicy-sweet sauce.
- Using fish sauce and five-spice powder in the burger patty adds authentic Vietnamese flavor.
- Removing the bread crumb from the rolls helps prevent the sandwich from becoming too bready and overwhelming the fillings.
- The pickled carrot and daikon add a refreshing crunch and balance the richness of the beef and sauce.
- Adjust jalapeno slices according to your preferred spice level.
- For best results, use a charcoal grill to impart a smoky flavor to the burgers, but a gas grill or stovetop grill pan can be substituted.
Nutrition
- Serving Size: 1 burger
- Calories: 1179
- Sugar: 8 g
- Sodium: 1598 mg
- Fat: 87 g
- Saturated Fat: 29 g
- Unsaturated Fat: 45 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 46 g
- Cholesterol: 204 mg
