VIETNAMESE "BANH MI" CHICKEN BURGER
Provided by Edward Lee
Categories Sandwich Chicken Bake Low Fat Kid-Friendly Dinner Lunch Healthy Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.
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.
Provided by wisweetp
Categories World Cuisine Recipes Asian Vietnamese
Time 4h40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 26.6 g, Cholesterol 98.1 mg, Fat 27 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 9.4 g, Sodium 802.7 mg, Sugar 6.2 g
BANH MI BURGER
I love burgers cooked in a cast-iron pan, and banh mi sandwiches are delicious, so why not combine the two? You can make your own banh mi burger sauce with Sriracha, mayonnaise, lime juice, fish sauce and sugar. -Jessica Thompson, Manor, Texas
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine water, vinegar, sugar and 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Add carrots and radish; let stand until serving. Shape beef into four 3/4-in.-thick patties. Sprinkle with pepper and remaining 1/2 teaspoon salt. , In a 12-in. cast-iron or another heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 8-10 minutes on each side. Remove and keep warm. Wipe pan clean. In the same pan, toast rolls over medium heat, cut side down, 30-60 seconds. Spread rolls with mayonnaise. Drain pickled vegetables. Serve burgers on rolls with pickled vegetables, cucumber and cilantro.
Nutrition Facts : Calories 576 calories, Fat 36g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 858mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
VIETNAMESE-STYLE BANH MI BURGERS
Got this from a Food and Wine email and posting it as I thought it looked rather interesting. Recipe by Joanne Chang. "Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiced mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful." I think I'd opt to try these on the bbq instead of frying ...
Provided by keeney
Categories Meat
Time 45m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 647, Fat 51.8, SaturatedFat 17.6, Cholesterol 140.3, Sodium 577.1, Carbohydrate 14.6, Fiber 1.6, Sugar 6.9, Protein 30.7
THE BANH MI BURGER
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.
Provided by Chef John
Categories BBQ & Grilled Beef Burgers
Time 40m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1178.8 calories, Carbohydrate 52.6 g, Cholesterol 203.6 mg, Fat 86.5 g, Fiber 4.6 g, Protein 46.1 g, SaturatedFat 28.7 g, Sodium 1598.1 mg
BANH MI CHICKEN BURGER
Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger. Recipe with adaptations from Chow.
Provided by gailanng
Categories Lunch/Snacks
Time 53m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the Pickled Carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from the heat, add the carrots, and stir to coat them in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use.
- For the Chile Mayonnaise:. Combine the mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
- For the Burgers: Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined.
- Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more.
- Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
- To assemble: Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, sliced jalapenos, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately.
Nutrition Facts : Calories 505.2, Fat 16.4, SaturatedFat 4.3, Cholesterol 146.3, Sodium 1874.8, Carbohydrate 52.4, Fiber 3.2, Sugar 20.1, Protein 36.7
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
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- PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
- CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
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- Add ground chicken breast, fish sauce, soy sauce, 2 tbsp minced carrot, 1/2 teaspoon sesame oil, garlic, 1/4 teaspoon salt, onion and panko to a large bowl. Mix until combined. Form into four patties. Chill for five minutes.
- For the pickled veggies: Bring vinegar, water, sugar, chili and a pinch of salt to a boil in a small saucepan. Add carrots and radishes. Boil 1 minute. Cover and remove from stove, let cool.
- Toss sweet potatoes with one teaspoon olive oil. Season with salt and pepper. Cook burgers and sweet potato slices on the grill. The burgers should take about 4-5 minutes per side, along with the sweet potatoes. Alternately, you can cook the burgers and sweet potatoes in a cast-iron skillet on the stove. The same cooking times apply.
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