Vietnamese Banh Mi Burger

I have previously posted a recipe for what I think is one of the best sandwiches I have had in a long time. It was a Vietnamese meatball sandwich that was fantastic. I thought that with it being summer and everyone looking for new recipes for the barbecues, I would adapt it. This turned out great, was easy (are you getting the hint as you read more of my posts that I LOVE to share things that are easy?), and would impress anyone looking for not-your-average-burger. If you would like to see the original post and try that, click here. I only changed a few things in order to make it fit for your grill and ready for chowing. If you like a nice thick burger, double the meat. The pork cooks down quite a bit.

Banh Mi Burger

Adapted from Bon Appetit January 2010

Makes 4 Burgers

Pickled Vegetables

2 cups coarsely grated carrots

2 cups coarsely grated peeled daikon (I could not find this in my market and subbed in zucchini)

1/4 cup unseasoned rice wine vinegar

1/4 cup sugar

1 teaspoon of salt

Directions: Toss ingredients in medium bowl. Let stand at room temperature for 1 hour, tossing occasionally

Hot Chili Mayo

2/3 cup Mayonnaise

2 green onions, finely chopped

1 tablespoon hot chili sauce (like sriracha, but any hot sauce you like will do)

Directions: Combine all three ingredients in a small bowl and season with salt. *Do Ahead: Can be made one day in advance, cover and chill

Burgers

1 lb ground pork

1/4 cup finely chopped basil

4 cloves of garlic, minced

3 green onions, finely chopped

1 tablespoon fish sauce (can find in the Asian food section of your market)

1 tablespoon hot chili sauce

1 tablespoon sugar

2 teaspoons cornstarch

1 teaspoon pepper

1 teaspoon salt

1 tablespoon sesame oil

Directions: Gently mix all of the ingredients, except the oil, together in a large bowl. Using moistened hands, form 4 burger patties by forming meat into a ball, then gently pressing it into a disc. Brush each burger with a bit of oil on each side. *Do ahead: Can be made 1 day in advance. Cover and chill

Preheat grill to medium-high heat (450 degrees). Cook burgers all the way through, about 10 minutes per side. Remove from heat onto platter.

Assembly

4 burger buns

thinly sliced jalapeno chilis (I removed the seeds, because it would be crazy hot with them!)

16 large fresh cilantro sprigs

Directions: Spread hot chili mayo all over the bun. Arrange jalapeno slices, then cilantro in bottom halves. Place a burger on each bun. Drain pickled vegetables; place atop burgers. Press on bun tops.

Enjoy!

xoxo

Erin