Vietnamese Bistro Burger Recipes

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
• Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
• Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

Steps:

• Preheat the oven to 375 degrees F.
• Place the peppers in a bowl. Add 2 teaspoons canola oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until coated.
• Place on a sheet tray lined with parchment paper or aluminum foil. Bake until the peppers are soft, 10 to 15 minutes.
• Preheat a charbroiler or grill on high and a griddle to medium-low.
• Sprinkle the Hoity Toity Patty with salt and black pepper and grill, 3 minutes each side. Meanwhile, oil the griddle and toast the potato bun until golden brown, 3 minutes. Transfer the patty to the hottest part of the griddle and place the cheese on top to melt, about 2 minutes. Meanwhile, heat up the bell peppers and bacon on the griddle, 2 minutes.
• Spread some Spicy Maple BBQ Sauce on both top and bottom of the bun. Place the frisée lettuce on the bun bottom, then place three slices of tomato over the lettuce. Place the patty on the tomato followed by the bacon, roasted peppers and Crispy Onions. Finish with the bun top and enjoy!
• Combine the steak, short rib and sirloin in a bowl. Run through a meat grinder and mix. Portion into 6-ounce balls and press flat in a patty press.
• Combine the brown sugar, honey, maple syrup, vinegar, Worcestershire sauce and 1/2 cup water in a medium saucepot and whisk together. In a separate bowl, mix together the garlic powder, paprika, cayenne, onion powder and celery seed. Slowly mix the dry ingredients into the wet ingredients, whisking constantly to make sure the dry ingredients do not clump up. Mix in the ketchup and set over medium heat, stirring constantly. Bring to a low simmer, then turn the heat to low. Cook, stirring every 5 minutes, until the ketchup taste is gone, about 25 minutes. Cool and set aside.
• Preheat the oil to 350 degrees F in a medium pot or deep-fryer.
• Slice the onion on a deli slicer or mandoline. (They should be thin enough to almost see through them.) Shake the onions loose by hand to ensure that they are properly separated to prevent clumping. Sprinkle the onions with salt and pepper. Add the cornstarch and flour with a bit more salt and pepper. Mix into the onions, making sure to coat and separate all the onion layers (see Cook's Note). Add the onions to the oil, making sure not to crowd the onions and constantly keeping them moving to prevent them from clumping together. Cook until they are golden brown, 2 to 3 minutes. Set on a paper towel-lined tray to drain and cool.

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!