Banh Mi Burger
| Serves | 4 |
|---|---|
| Ingredients | Pork, Poultry, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: Carilion Clinic, Roanoke, Va.
“I have an obsession with this little Vietnamese place here in Roanoke, and I have been getting their banh mi for a while,” says Darla Mehrkens, executive chef at Carilion Clinic. “I thought it would be fun to do the burger form for football kickoff weekend. I just took all the flavors that I love from the food I have been eating there and added it to pork and chicken. The addition of basil kind of gives it a Thai flair, and if I want it extra spicy I add Thai peppers to it. The Asian spices and the sweet pickled veggies along with fresh vegetables and herbs is such a great combination, and the sriracha mayo just tops it off. I think just having all those wonderful flavors in a burger keeps things interesting.”
Ingredients
12 oz. ground chicken
12 oz. ground pork
2 tbsp. minced garlic
2 tbsp. ginger paste
2 tbsp. fish sauce
4 scallions, sliced thin
2 tbsp. chopped basil
2 tsp. lime zest
4 tbsp. mayo
1 tbsp. sriracha
4 sesame buns, buttered, grilled
1 cup pickled carrots and daikon radish (pickled with rice wine vinegar, sugar, salt)
1 English cucumber, sliced thin
2 jalapeños, sliced thin
1/2 cup whole fresh cilantro leaves
Steps
- Combine first eight ingredients. Divide into 4, 6-ounce patties. Chill for 2 hours.
- Cook over medium heat for 5 minutes per side or until desired doneness.
- Mix mayo and sriracha. Spread on buns. Place burger on bottom bun and top with pickled vegetables, cucumber, jalapeño and fresh cilantro.