How to Make Banh Bao Recipe Helen

Banh Mi Burgers

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Recipe Summary Banh Mi Burgers

I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.

Ingredients | Banh Bao Recipe Helen

½ cup chopped cucumber, seeded if large

¼ cup thinly sliced green onion

¼ cup chopped carrot

½ cup rice vinegar

2 tablespoons mirin (Japanese rice wine)

1 teaspoon white sugar

2 pounds ground pork

2 tablespoons tamari sauce

1 tablespoon toasted sesame oil

1 teaspoon mirin (Japanese rice wine)

1 tablespoon grated fresh ginger

1 tablespoon chili garlic sauce

1 teaspoon fish sauce

6 sesame seed hamburger buns

1 teaspoon chopped fresh basil (Optional)

1 teaspoon chopped fresh mint (Optional)

Directions

In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.

Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

Info | Banh Bao Recipe Helen

prep: 30 mins cook: 10 mins additional: 4 hrs total: 4 hrs 40 mins Servings: 6 Yield: 6 burgers

TAG : Banh Mi Burgers

World Cuisine, Asian, Vietnamese,