Banh “Moo” Burgers

Accolades 2011 Finalists
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.

Vietnamese Banh Mi sandwiches


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

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

6 leaves Butter Lettuce
24 Basil Leaves
18 Mint Leaves
6 tablespoons chopped Cilantro
24 thin slices fresh Jalapeno


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.

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.