Banh Mi Burger
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
49
Sourness
47
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Ground Pork (fresh)1 cup
Fish Sauce1 cup
Sugar2 tbsps
Lime Juice1 tsp
Ginger (pureed)1 tsp
Turmeric1 tsp
Garlic (pureed)1 cup
Mayo1 tbsp
Curry Powder1 tsp
Ginger Juice1 tsp
Sriracha1 cup
Water (hot)1 cup
Rice Wine Vinegar230 g
Green Leaf Lettuce1 cup
Carrot (julienned)1 cup
Daikon (julienned)Directions:
1
For the patties: In a medium mixing bowl, combine the pork, beef and shrimp
2
Do not over mix as this will cause the proteins to become sticky
3
Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use
4
For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved
5
Add the curry paste and whisk until it's completely broken up
6
Add the lime juice, ginger, turmeric, garlic, lemongrass, chile, shallot, lime leaves, basil and mint and mix well
7
For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth
8
Set aside and chill
9
For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved
10
Add the fish sauce, vinegar, garlic and chile and mix well
11
To assemble: Preheat a grill to medium to medium-high heat
12
Dip the patties into the banh mi marinade and grill to desired doneness
13
During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties
14
Grill or toast the buns
15
Next, grill the pork loaf slices about 2 minutes on each side
16
Place a burger patty on the bottom bun followed by 2 slices pork loaf
17
Add 1 teaspoon curry aioli, and then the carrots and daikon
18
Finish with the lettuce and the top bun
19
Repeat with the remaining ingredients
20
Serve the nuoc mam on the side as a dipping sauce