:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/hbf3XuEHgQPn_XGDxonm/ab4992c2231abcc5f36450a1afc30b.png "Traditional homemade Banh Mi Burgers Recipe")
VIDEORECIPE Traditional homemade Banh Mi Burgers Recipe
Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
Ingredients
Pickled Carrot & Daikon
- 1 carrot
- 1 daikon
- 1 teaspoon salt
- Cup sugar
- Cup distilled White Vinegar
- Cup hot water
Burger Patties
- 15 pound Ground Beef ( fat)
- pound Ground Pork
- 2 finely minced Shallots
- 2 tablespoon finely minced Lemongrass
- 2 tablespoon fish sauce
- 1 tablespoon thick Soy Sauce
- teaspoon sesame oil
- 1 teaspoon sugar
Putting it together
- Brioche Buns
- Pate
- Kewpie Mayonnaise
- coriander
- sriracha
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Directions
To start work on my pickled Daikon and Carrot.
Peel a carrot and daikon and cut them into thin slices. Next, cut them into thin small strips. I’m cutting about ½ a cup of each. put them in a bowl then add 1 tsp of sugar and 1 tsp of salt, then let them sit for 15 minutes. The salt will help extract all the water out of the veggies, leaving it limp and lifeless - like this! This will help with the pickling process. While it’s sitting work on the pickling juice.
In another bowl, add in ¼ cup of granulated sugar, ½ cup distilled vinegar, and ½ cup warm water. mix everything together until the sugar dissolves. Once my carrots and daikons are ready, I’ll give it a good rinse, then add my vinegar mixture to the bowl. let it sit for about 20 minutes while working on the burger.
Use ½ pound ground beef that has 15% fat. Don’t worry too much about the fat content because the fat is what will make the burger really juicy. ½ pound ground pork, 2 tablespoons of finely minced shallots, 2 tbsp finely minced lemongrass, 2 tbsp fish sauce, 1 tbsp thick soy sauce. You can find this at any asian market and this is the secret ingredient to this burger. It will add this nice, smoky flavor. I’ll also add ½ tsp sesame oil and 1 tsp sugar, to balance out the saltiness.
Give it a good mix then form the meat into little patties. Dig your thumb into the middle so that the meat has room to expand and doesn’t have that thick bulge in the middle. So now, ready to cook and head on over to the stove! . On high heat, heat the pan until it is super hot. Then add my burgers, sprinkle a little bit of pepper on top, and cook them for about 4 minutes on each side, until it reaches 160 degrees. Since it has pork in it, you need to make sure that the meat is fully cooked.
Once it’s done, I’ll let it sit for a few minutes while you work on your fixings. On this delicious brioche bun, add pate . You can find pate near the specialty cheese aisle at the supermarket. Next, squirt a little bit of Kewpie mayo, then top it with the burger patty. Finally, add a few slices of jalapenos, the pickled daikon and carrots, and a little bit of cilantro. If you like to add some more spicy kick I highly recommend sriracha! It’s so good. And there we have it - a Banh Mi Slider. It’s so delicious and it’s even better with furikake.
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TASTElistTraditional homemade Banh Mi Burgers Recipe
Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
To start work on my pickled Daikon and Carrot.
Peel a carrot and daikon and cut them into thin slices. Next, cut them into thin small strips. I’m cutting about ½ a cup of each. put them in a bowl then add 1 tsp of sugar and 1 tsp of salt, then let them sit for 15 minutes. The salt will help extract all the water out of the veggies, leaving it limp and lifeless - like this! This will help with the pickling process. While it’s sitting work on the pickling juice.
In another bowl, add in ¼ cup of granulated sugar, ½ cup distilled vinegar, and ½ cup warm water. mix everything together until the sugar dissolves. Once my carrots and daikons are ready, I’ll give it a good rinse, then add my vinegar mixture to the bowl. let it sit for about 20 minutes while working on the burger.
Use ½ pound ground beef that has 15% fat. Don’t worry too much about the fat content because the fat is what will make the burger really juicy. ½ pound ground pork, 2 tablespoons of finely minced shallots, 2 tbsp finely minced lemongrass, 2 tbsp fish sauce, 1 tbsp thick soy sauce. You can find this at any asian market and this is the secret ingredient to this burger. It will add this nice, smoky flavor. I’ll also add ½ tsp sesame oil and 1 tsp sugar, to balance out the saltiness.
Give it a good mix then form the meat into little patties. Dig your thumb into the middle so that the meat has room to expand and doesn’t have that thick bulge in the middle. So now, ready to cook and head on over to the stove! . On high heat, heat the pan until it is super hot. Then add my burgers, sprinkle a little bit of pepper on top, and cook them for about 4 minutes on each side, until it reaches 160 degrees. Since it has pork in it, you need to make sure that the meat is fully cooked.
Once it’s done, I’ll let it sit for a few minutes while you work on your fixings. On this delicious brioche bun, add pate . You can find pate near the specialty cheese aisle at the supermarket. Next, squirt a little bit of Kewpie mayo, then top it with the burger patty. Finally, add a few slices of jalapenos, the pickled daikon and carrots, and a little bit of cilantro. If you like to add some more spicy kick I highly recommend sriracha! It’s so good. And there we have it - a Banh Mi Slider. It’s so delicious and it’s even better with furikake.
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