Tuesday, July 21, 2015

Banh Mi Burger

This is an adaptation of the delicious Vietnamese Banh Mi sandwich, served with pickled carrots and daikon radish, cucumber slices, cilantro, mayonnaise and one or more of a variety of different meats. “Banh Mi” actually refers to bread and these sandwiches are generally served on a crispy-crusted hoagie-roll type bread with a soft and light interior. The closest I could come to that was a baguette sliced into pieces and then in half. The pickled relish can be made a day (or two or three) before making the burgers.

Banh Mi Burger
by Jennifer
Adapted from Bon Appetit's Pork Meatball Banh Mi

2 radishes, chopped
1 white radish, chopped
2 small carrots, chopped
1/3 cucumber, seeded and chopped
2 green onions, green and white portions separated, chopped
1/2 cup seasoned rice wine vinegar
1/2 cup water
A pinch of crushed red pepper flakes
1 pound Cluck 'n Moo Ground
1 Tablespoon chili garlic sauce
1 teaspoon fish sauce
2 teaspoons soy sauce
Cilantro leaves and tender stems
1 baguette, sliced lengthwise and cut into four pieces, or bread of your choice

Place radishes, carrots, cucumber and scallion greens in a small bowl or 2-cup pint canning jar. Combine rice wine vinegar, water and crushed red pepper flakes in a small saucepan. Bring to a boil and remove from heat. Pour hot vinegar mixture over vegetables and let cool. Refrigerate until cold (can be done up to a few days ahead.)

Mix Cluck 'n Moo Ground, chili-garlic sauce, fish sauce, soy sauce and chopped white scallion portions in a medium bowl until well-combined. Form mixture into 4 patties. Grill over medium high heat until internal temperature reaches 165°F.

Serve on baguette with mayonnaise and cilantro.

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