ROUTE 66 CLASSIC FUSION BANH MI BURGER W/ROOT BEER BBQ SAUCE
1/2 cup apple cider vinegar
1/4 cup water
2 teaspoons kosher salt
1 tablespoon sugar
3 large radishes, julienned
1 carrot, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
Root Beer BBQ Sauce
1/4 cup root beer topping
1/3 cup Sutter Home Merlot
2 teaspoons fish sauce
1 teaspoon liquid smoke
3 tablespoons brown sugar
2 tablespoons honey
2 cloves garlic, minced
1 scallion, minced, white and green parts
1/2 cup ketchup
1 tablespoon hoisin
2 tablespoons balsamic vinegar
2 tablespoons ginger flavored soy sauce
1 tablespoon Sriracha hot sauce
1/4 teaspoon Chinese Five Spice
1/4 cup chopped cilantro
2 tablespoons chopped mint
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup high-quality mayonnaise
1 clove garlic, minced
1 tablespoon Sriracha hot sauce
1 tablespoon lime juice
2 pounds premium ground beef, 80/20, preferably organic grass-fed
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable oil for grill grates
6 slices sharp yellow cheddar cheese
6 slices sharp white cheddar cheese
6 Kaiser rolls, split
6 leaves napa cabbage
1/2 cup drained deli sweet and hot jalapeño slices
1/2 cup chopped cilantro
Preheat the gas grill on medium-high. Chill the ground beef and a large stainless steel bowl until needed.
For the Slaw, whisk together the vinegar, water, salt and sugar and put into a gallon resealable bag. Add the radishes, carrots and bell peppers. Seal the bag, forcing air out, and chill until needed.
For the Root Beer BBQ Sauce, use a grill safe large saucepan and mix together the root beer topping, Sutter Home Merlot, fish sauce, liquid smoke, brown sugar, honey, garlic, scallion, ketchup, hoisin, vinegar, soy sauce, Sriracha, Chinese Five Spice, cilantro, mint, salt and pepper. Cook, stirring occasionally, for 30 minutes, on the grill side burner over low heat, or on the grill over indirect heat. Cover and set aside until needed.
For the Sriracha Mayo, mix together the mayonnaise, garlic, Srirach and lime juice in a small bowl. Cover and chill until needed.
For the patties, place the ground beef into the chilled bowl and add 1/3 cup of the BBQ sauce, salt and pepper, mixing with a large mixing spoon. Form into 6 equal sized patties the same size as the bottom bun and slightly indented in the center.
Use long tongs holding paper towels soaked in 1/3 cup vegetable oil and coat the grill grates. Grill the patties 4-5 minutes each side, grill cover closed, turning only once. After flipping burgers, brush tops with BBQ sauce and then top each with a slice of each cheese and close grill cover. Pull off the burgers to rest on a work surface, covering with Reynolds Wrap Non-Stick Foil and let rest for 5 minutes. Place the rolls, cut side down, onto the grill and toast until lightly browned.
To assemble, spread a generous amount of the Sriracha Mayo onto the cut sides of both the top and bottom buns. On the bottom buns, lay a cabbage leaf, then equal amounts of pickled slaw (drained), equal amounts of jalapeño slices, then a burger with melted cheese, a generous amount of BBQ sauce, equal amounts of cilantro and the top bun. Place 2 wooden skewers into each burger, one through middle of each half, and cut burger in half to serve.