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I'm combining my favorite sandwich with my other favorite sandwich to create my new favorite sandwich. If, that is, you consider a burger a sandwich, which I do. But forget about the burger, because no matter what kind of meat you use for your sandwich, learning how to make a banh mi version of it, is something everyone should know how to do.

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
2
Yield:
2 banh mie burgers
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That old saying, "If it's not broken, don't fix it," is sound advice in almost all areas of life with one very notable exception… the kitchen. Many of our favorite dishes are versions of perfectly fine recipes that we've tweaked and twisted into something new and exciting, and this Banh Mi Burger is a great example.

The char-grilled ground beef was an absolutely perfect pairing with the traditional banh mi fixings, and while I generally prefer a soft, sesame bun for my burgers, the crusty, French-style sandwich roll was amazing. By the way, don't be shy with the mayo sauce, as this needs to be generously dressed to bring all the ingredients together. And, if you're not into ground beef, I still hope you try this approach with whatever meat, grilled or otherwise, you decide to enjoy.

It was tempting to make this with the traditional swipe of pate on the roll, but since I used a nice, fatty ground beef, I thought that might be a little too rich. On my next attempt, maybe I'll try a leaner blend, and go full banh mi. I'll report back with an update if I do, but in the meantime, whether you "fix" this unbroken banh mi burger or not, I really do hope you give it a try soon.

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Burger:
For the Sandwich:

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes:

You can use any hot sauce you prefer for the sauce.

Toasting the buns prior to using them is optional.

Nutrition Facts

1179 calories; fat 86.5g; cholesterol 203.6mg; sodium 1598.1mg; carbohydrates 52.6g; protein 46.1g. Full Nutrition
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