Vietnamese-Style Banh Mi Burgers

"Got this from a Food and Wine email and posting it as I thought it looked rather interesting. Recipe by Joanne Chang. "Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiced mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful." I think I'd opt to try these on the bbq instead of frying ..."
 
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Ready In:
45mins
Ingredients:
16
Yields:
4 burgers
Serves:
4
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ingredients

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directions

  • Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
  • In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
  • Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
  • In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
  • Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
  • Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
  • Close sandwiches and serve hot.
  • Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.

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Reviews

  1. Wow, what a great, unusual combo! Who knew seasoned carrots would work so well in a burger? Definitely spicy and hot - just the way I like it! I baked the patties in the oven and used hot dog buns instead of baguette (to still keep the burgers un-round ;-)). To my horror, the grocer's was out of fresh coriander (which I love!), but even without that final touch these were so, so good. Thank you so much for sharing this gem of a burger recipe!
     
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Tweaks

  1. Wow, what a great, unusual combo! Who knew seasoned carrots would work so well in a burger? Definitely spicy and hot - just the way I like it! I baked the patties in the oven and used hot dog buns instead of baguette (to still keep the burgers un-round ;-)). To my horror, the grocer's was out of fresh coriander (which I love!), but even without that final touch these were so, so good. Thank you so much for sharing this gem of a burger recipe!
     

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