Banh Mi Burger

Name: Banh Mi Burger
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup); kosher salt; 3 tablespoons granulated sugar; 1/4 cup white vinegar; 1 lb ground pork; 1 1/2 tablespoons sriracha chili-garlic sauce; 1/2 tablespoon fish sauce; 1/2 tablespoon fresh lime juice; canola oil or vegetable oil, for brushing; 4 crusty rolls, such as French baguettes, split; 1/4 medium English cucumber, cut into 16-1/8-inch slices; 1 medium jalapeno, cut into 16 thin slices; 1/2 cup loosely packed cilantro leaf; 4 thin slices ham; mayonnaise

Submitted by gailanng

"When layering the sandwich, try a splash of soy sauce over the vegetables to up the flavor composition. From Fine Cooking."

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Ready In:: 55mins
Ingredients:: 15
Serves:: 4

ingredients

1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup)
kosher salt
3 tablespoons granulated sugar
¹⁄₄ cup white vinegar
1 lb ground pork
1 ¹⁄₂ tablespoons sriracha chili-garlic sauce
¹⁄₂ tablespoon fish sauce
¹⁄₂ tablespoon fresh lime juice
canola oil or vegetable oil, for brushing
4 crusty rolls, such as French baguettes, split
¹⁄₄ medium English cucumber, cut into 16-1/8-inch slices
1 medium jalapeno, cut into 16 thin slices
¹⁄₂ cup loosely packed cilantro leaf
4 thin slices ham
mayonnaise

directions

Put the carrots in a medium bowl and sprinkle with 1-1/2 teaspoons of the sugar and 1/2 teaspoons of salt. Using your hands, toss the carrots in the salt and sugar to begin expelling the water from them, about 3 minutes. They will soften and liquid will begin to pool in the bottom of the bowl. The carrots are ready when they can bend easily without snapping in half and they have lost about a third of their volume. Drain in a colander and rinse under cold water. Gently press down on the carrots to push out any additional water.
In the same bowl, combine 2 Tbs. of the sugar, the vinegar, and 1/4 cup of lukewarm water and stir to dissolve the sugar. Add the carrots to the pickling liquid (the liquid should be covering the carrots) and let sit for about 20 minutes.
Meanwhile, combine the pork, chili garlic sauce, fish sauce, lime juice, and the remaining 1-1/2 teaspoons sugar. Shape into four 4-inch wide, 1/2-inch-thick patties and let sit at room temperature for 15 minutes.
Prepare a gas or charcoal grill or a grill pan at medium-high heat. Brush and oil the grates.
Make a thumbprint in the center of each of the burgers and then place on the grill. Grill the first side until grill marks form, about 4 minutes. Flip and continue to cook until an instant-read thermometer reads 145°F, about 3 minutes more.
Remove the burgers from the grill and let rest on a plate. Place the buns on the grill and toast until grill marks form on both sides, about 1 minute per side.
Spread a small amount of mayonnaise on the upper and lower halves of the buns. Lay a burger on the lower bun and top with a quarter of the carrot pickle, 4 cucumber slices, 4 jalapeño slices, a few cilantro leaves, a slice of ham, and the top half of the bun. Repeat with the other 3 burgers and serve.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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