Published May 31st
Prep 30m Cook 10m Additional - Ready In 40m
Servings 2 banh mie burgers Calories 1178.8
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.
- 1 pound ground beef chuck
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon five-spice powder
- ¼ cup mayonnaise
- 1 tablespoon hoisin sauce
- 2 teaspoons Sriracha
- 2 French sandwich rolls
- ½ cup julienned carrot
- ½ cup julienned daikon radish
- 1 tablespoon seasoned rice vinegar
- 8 thin slices English cucumber
- 2 tablespoons sliced jalapeno pepper, or to taste
- 1 tablespoon fresh cilantro leaves, or to taste
- 1 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.
- 2 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed.
- 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
- 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
- 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
- 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
- 8 Preheat a charcoal grill to high heat.
- 9 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).
- 10 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.
- Calories 1178.8
- Carbohydrate 52.6 g
- Cholesterol 203.6 mg
- Fat 86.5 g
- Fiber 4.6 g
- Protein 46.1 g
- Saturated Fat 28.7 g
- Sodium 1598.1 mg