It's Spring, and so it is officially burger season. But sometimes we want something with more flavor than a regular cheeseburger. This recipe for Bahn Mi Burgers is the perfect antidote and an interesting combination of Bahn Mi flavors and a traditional sandwich crossed with a. burger. The original recipe is from allrecipes.com, and it couldn't be easier. Our family gave it 5 stars! Enjoy!
The Bahn Mi Burger
For the Burger:
1 pound ground beef chuck
1 teaspoon soy sauce
1 teaspoon fish sauce
½ teaspoon freshly ground black pepper
⅛ teaspoon five-spice powder
For the Sandwich:
¼ cup mayonnaise
1 tablespoon hoisin sauce
2 teaspoons Sriracha
2 French sandwich rolls
½ cup julienned carrot
½ cup julienned daikon radish
1 tablespoon seasoned rice vinegar
8 thin slices English cucumber
2 tablespoons sliced jalapeno pepper, or to taste
1 tablespoon fresh cilantro leaves, or to taste
Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
Preheat a charcoal grill to high heat.
Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.