Beef Mint and Lemon Grass Burger Vietnames
The Vietnamese Style Banh Mi Burger
Compensation for this post was provided by Cobblestone Breadstuff Co.™ and Big Green Egg® via AOL Media. The opinions expressed herein are those of the writer and are not indicative of the opinions or positions of Cobblestone Staff of life Co.™, Big Greenish Egg®, or AOL.
When it comes to banh mi or for that matter, a banh mi burger, in that location'due south a lot that I don't actually know. I know. Food blogger who'due south basically clueless about the effectively points of this massively popular sandwich? Information technology'south downright shameful. Every bit Sarah was prepping the pickled radish, carrot, and jalapeño, I questioned her about the essential banh mi-ness of this quintessential sandwich. Of course there's the all-important pickled veg, which seems to accept more precedence than the meat at times, and then, similar whatsoever bully sandwich that has come before it, in that location'south The Bread.
Then you can imagine my trepidation when Sarah suggested the thought of a banh mi burger. What about that scroll? Well, turns out that the perfectly fluffy, gently toasted Asphalt Bread Co.™ burger bun we were using worked amazingly well when nosotros decided to burgerify our banh mi
(I'm simply looking for equally many dissimilar ways to bask the alliteration of banh mi burger, at this point. Deport with me…)
The beauty of the banh mi burger (See?) is the deliciously fresh and verdant flavors that are all besides often lacking from bacon- and cheese-laden and mayo- and ketchup-slathered burgers (Hey…focus…Focus! Okay, back to veggies.) During the summertime, when you lot're already all hot and sweaty, who wants to rub their face in a greasy sandwich? Well, sometimes y'all do, but sometimes y'all're in the mood for something that won't give you instant food triplets while yous're in your favorite bathing accommodate.
This banh mi hybrid is at the perfect intersection of summertime grilling and fresh, crisp, and simple. The cheesy beef burger cooked perfectly to medium rare and topped with pickled radish, carrot, and jalapeño and fresh mint, cilantro, and Thai basil.
Which brings me to my next point. Absolutely, our family has ever relied upon the BTUs of a solid gas grill to do our heavy lifting, and with pretty good results. BUT, after years of being skeptical of charcoal, let solitary natural woods charcoal, we must admit that the Big Green Egg® is pretty phenomenal. The natural wood lump charcoal makes for a perfectly subtle smoky grilled flavour and sears meat to mouthwateringly golden cherry-red hues, rather than stagnant black equally our gas grill sometimes does.
What's more is that these Cobblestone Bread Co.™ buns were literally KISSED by toasty goodness after a spin on the grate of the Large Greenish Egg® —perfectly uniform toastage in a matter of seconds. It was kind of a miracle. Or as close as y'all tin can get to a miracle when it comes to toasting burger buns…
Okay, I'll desist with the alliteration and the waxing poetic on bread and grill marks. Let'south melt!
Recipe Instructions
Combine the carrots, radishes, and jalapeño in a mixing basin and toss with the rice wine vinegar and sugar. Set aside.
In a medium basin, combine the mayonnaise, garlic, Sriracha, and lime juice. Season with common salt and pepper and prepare that bated likewise.
Divide the beef into 4 equal portions well-nigh 6 ounces each. Form each portion into a ¾ inch thick burger, making a depression in the heart with your hand. Flavor with salt and pepper, and castor the burgers lightly with oil.
Heat grill over high heat.
Grill the burgers for 3 minutes on the first side, until slightly charred and gilded. Flip the burgers and cook on the other side for another 3 minutes.
Top with the cheese and melt for some other minute (for medium rare. You can adjust the cooking times according to your desired doneness).
Meanwhile, place the Cobblestone Staff of life Co.™ Kaiser Rolls on the grill cut-side downward and lightly toast for a couple minutes.
By at present, your burgers should be done. Remove from the grill or pan and tent with foil to permit them to residue for a minute. Spread the spicy mayo onto each gyre, and summit with the burgers. Then top with your pickled vegetable mix and the mint, Thai basil, and cilantro.
Serve this Vietnamese Mode Banh Mi Burger at your adjacent barbecue!
Prep: xx minutes
Cook: 10 minutes
Total: 30 minutes
- 2 carrots (julienned or spiralized)
- one modest bunch radishes (thinly sliced)
- one jalapeño (thinly sliced, optional)
- ¼ cup rice vino vinegar
- two tablespoons sugar
- ¼ cup mayonnaise
- 1 clove garlic
- 2 tablespoons Sriracha or sambal
- ane tablespoon fresh lime juice
- salt and pepper
- i ½ pounds basis beef (680g, preferably lxxx% lean)
- ane tablespoon canola oil
- 4 slices cheddar cheese
- 4 Kaiser Rolls
- Mint, Thai basil, and cilantro
-
Combine the carrots, radishes, and jalapeño in a mixing basin and toss with the vinegar and sugar. Set bated. In a medium bowl, combine the mayonnaise, garlic, Sriracha, and lime juice. Season with salt and pepper and fix that aside besides.
-
Split the beef into 4 equal portions about six ounces each. Form each portion into a ¾ inch thick burger, making a depression in the center with your hand. Flavor with salt and pepper, and brush the burgers lightly with oil.
-
Rut grill over high heat. Grill the burgers for 3 minutes on the first side, until slightly charred and aureate. Flip the burgers and cook on the other side for some other 3 minutes. Elevation with the cheese and melt for another minute (for medium rare. You tin can adjust the cooking times according to your desired doneness).
-
Meanwhile, place the rolls on the grill cutting-side down and lightly toast for a couple minutes.
-
By now, your burgers should exist done. Remove from the grill or pan and tent with foil to let them to rest for a infinitesimal. Spread the spicy mayo onto each coil, and top with the burgers. Then top with your pickled vegetable mix and herbs. Serve!
Calories: 832 kcal (42%) Carbohydrates: thirty g (10%) Protein: 40 g (80%) Fat: 60 g (92%) Saturated Fat: 22 g (110%) Cholesterol: 156 mg (52%) Sodium: 798 mg (33%) Potassium: 657 mg (19%) Fiber: 3 g (12%) Sugar: nine k (10%) Vitamin A: 5415 IU (108%) Vitamin C: 13 mg (16%) Calcium: 318 mg (32%) Iron: 5.1 mg (28%)
About Kaitlin
Reader Interactions
Source: https://thewoksoflife.com/banh-mi-burger/
0 Response to "Beef Mint and Lemon Grass Burger Vietnames"
Post a Comment