The Banh Mi Burger
Description
Chef John combines a banh mi sandwich and a juicy, grilled burger in this delicious recipe that comes with a homemade sauce and all the classic toppings.
Ingredients
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1 pound ground beef chuck
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1 teaspoon soy sauce
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1 teaspoon fish sauce
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1/2 teaspoon freshly ground black pepper
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2/15 teaspoon five-spice powder
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1/4 cup mayonnaise
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1 tablespoon hoisin sauce
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2 teaspoons Sriracha
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2 French sandwich rolls
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1/2 cup julienned carrot
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1/2 cup julienned daikon radish
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1 tablespoon seasoned rice vinegar
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8 thin slices English cucumber
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2 tablespoons sliced jalapeno pepper, or to taste
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1 tablespoon fresh cilantro leaves, or to taste
Directions
1
Gather all your ingredients.
2
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.
3
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.
4
Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5
Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6
Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7
Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8
Preheat a charcoal grill to high heat.
9
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).
10
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.
11
Serve and enjoy!