Banh Mi Burgers With Vietnamese Caramel Bbq Sauce Recipes

Steps:

• 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.
• 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.

Steps:

• 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.

Steps:

• To make the Vietnamese Caramel BBQ Sauce: To a saucepan add the 2 tablespoons water and sugar. Over medium heat simmer until it turns a deep golden brown, about 5 minutes. Watch carefully.
• In a small bowl mix together 2 tablespoons water, fish sauce and lime juice; carefully add (it will sputter) to the carmelized sugar mixture, heating low until the caramel dissolves.
• Add the chili, garlic and shallots and simmer to reduce by half, about 3-5 minutes.
• Mix the cornstarch into the remaining 1 tablespoon water, add it into the sauce and simmer until it thickens, about a minute. Remove from heat and set aside.
• For the Burgers: With a light hand, thorougly mix the pork, garlic, ginger, green onion, cilantro, fish sauce, 1 tablespoon of the prepared Vietnamese Caramel BBQ Sauce, lime zest and jalapeno and salt, if desired. Form the mixture into 4 patties.
• Grill over medium heat until cooked, about 4-6 minutes per side. Assemble burgers by layering the pork patty on a bun, topped by the pickled veggies, cucumber, jalapeno, cilantro and bun top spread with mayonnaise.

Steps:

• 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.