Banh “Moo” Burgers
Vietnamese Banh Mi sandwiches
Ingredients:
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:
¾ cup Mayonnaise
2 tablespoons Sriracha sauce
3 Green Onions, chopped
Burgers:
2 ¼ lbs Ground Chuck
4 Green Onions, chopped
2 cloves Garlic, minced
2 teaspoons grated fresh Ginger
¼ cup chopped Shallots
2 teaspoons Fish Sauce
1 teaspoon Kosher Salt
¾ teaspoon Pepper
6 10 inch Baguettes
Toppings:
6 leaves Butter Lettuce
24 Basil Leaves
18 Mint Leaves
6 tablespoons chopped Cilantro
24 thin slices fresh Jalapeno
Instructions:
Pickled Carrot/Daikon:
In a small saucepan combine the Rice Vinegar, Sugar, and salt. Place saucepan on 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 grated carrot and daikon in a heatproof bowl. Pour the vinegar mixture over the carrot and daikon and toss to thoroughly coat. Let stand at room temperature for one hour, tossing occasionally.
Sriracha Mayo:
In a small bowl whisk together the mayonnaise, sriracha, and chopped green onions. Put in the refrigerator to allow flavors to meld while making burgers.
Burgers:
Combine ground chuck, green onions, garlic, ginger, shallots, fish sauce, salt and pepper in a bowl. Mix well. Divide the mixture into 12 equal portions and form into sliders.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the sliders on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes
Split baguette lengthwise, not quite all the way thru the bun. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Place buns on the outer edges of the grill, cut side down, to toast lightly.
To assemble the burgers:
Spread bun with sriracha mayonnaise, about 1 ½ tablespoons. Place lettuce leaf on bun, top with two sliders. Add 4 basil leaves, 3 mint leaves, 1 tablespoon cilantro, and 4 jalapeno slices to each baguette. Top with pickled carrot and daikon.