Bahn “Moo” Burgers

Serves Makes 6 burgers
Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Pickled Carrot/Daikon

  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 1 cup grated daikon
  • 1 cup grated carrot

Sriracha Mayo

  • 3/4 cup mayonnaise
  • 2 tablespoons Sriracha hot chile sauce
  • 3 green onions, chopped


  • 2 1/4 pounds ground chuck 
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1/4 cup chopped shallot
  • 2 teaspoons fish sauce
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • Vegetable oil, for rubbing on the grill rack
  • 6 10-inch baguettes
  • 6 butter lettuce leaves
  • 24 fresh basil leaves
  • 18 fresh mint leaves
  • 6 tablespoons chopped fresh cilantro
  • 24 thin slices fresh jalepeño chile



Heat a gas grill to medium-high.

To make the pickled vegetables, combine the vinegar, sugar, and salt in a small fireproof saucepan. Place on the grill and bring to a boil. Keep a close eye on the mixture, stirring often so it doesn’t burn or boil over. Place the daikon and carrot in a heatproof bowl, add the vinegar mixture, and toss to coat thoroughly. Let stand at room temperature for one hour, tossing occasionally.

To make the mayo, combine all of the ingredients in a small bowl and whisk to blend. Refrigerate until assembling the burgers.

To make the patties, combine all of the ingredients in a bowl. Mix well. Divide the mixture into 12 equal portions and form into slider-sized patties.

When the grill is ready, rub the grill rack with vegetable oil on a paper or cloth towel to prevent sticking. Place the patties on the rack, cover, and cook until done to preference, 3 to 5 minutes; the top of the patty should look like it has cooked a little. Flip and cook another 3 to 5 minutes.

Slice each baguette lengthwise, not quite all the way through. Pull out enough bread from each bread half to leave a 1/2-inch-thick shell. Place the baguettes on the outer edges of the grill, cut side down, to toast lightly.

To assemble the burgers, spread each baguette with about 1 1/2 tablespoons of the mayonnaise. Place a lettuce leaf on each baguette bottom, top each with 2 of the patties, 4 basil leaves, 3 mint leaves, 1 tablespoon cilantro, 4 jalapeño slices, and an equal portion of the pickled vegetables.