Top Chef Junior Pork Bánh Mì Burger Recipe By Tasty

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANH MI BURGERS



Banh Mi Burgers image

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

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
1 teaspoon chopped fresh mint

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

THE BANH MI BURGER



The Banh Mi Burger image

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

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

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 PORK BURGERS



Banh Mi Pork Burgers image

Inspired by authentic Vietnamese street food, this burger recipe is sure to get you grilling. Topped with white radish, cucumber, a traditional filling of pickled carrot, sriracha mayo and a few leaves of cilantro, this burger delivers a satisfying crunch.

Provided by maryjjohnson34

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup matchstick-cut carrot
1/2 cup matchstick-cut daikon radish
1/2 cup matchstick-cut cucumber
2 tablespoons seasoned rice vinegar
4 pork, burgers (PC Thick and Juicy Smoky Seasoned)
1/3 cup sriracha mayonnaise
4 brioche buns, split and toasted
1 cup torn fresh cilantro (leaves and tender stems)

Steps:

  • Preheat barbecue to medium heat.
  • Toss together carrot, daikon, cucumber and vinegar in bowl to coat. Let stand 15 minutes, stirring occasionally. Drain.
  • Meanwhile, brush grill with oil. Grill burgers, lid down, flipping once, until grill-marked and cooked through; 14 to 15 minutes. Transfer to plate. Let rest 2 minutes.
  • Spread sriracha mayo onto cut sides of buns. Top bottom halves with burgers, carrot mixture and cilantro, dividing evenly. Sandwich with top halves of buns.
  • Chef's tip: Matchstick-cut is another term for julienned, and it refers to veggies that have been sliced into thin strips. The easiest way to achieve this is to shave the veggies into strips with a mandolin, then stack and slice with a knife into matchstick-size pieces.

Nutrition Facts : Calories 129.4, Fat 1.9, SaturatedFat 0.5, Sodium 219.1, Carbohydrate 23.4, Fiber 1.5, Sugar 3.7, Protein 4.4

TOP CHEF JUNIOR CITRUS SALMON BURGER RECIPE BY TASTY



Top Chef Junior Citrus Salmon Burger Recipe by Tasty image

Here's what you need: mayonnaise, large lemon, red pepper flakes, fresh dill, fresh herb, salt, pepper, fresh salmon, oranges, lemon, chives, salt, tomato, avocado, butter lettuce, sesame seed burger buns

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
1 large lemon, zested and juiced
½ teaspoon red pepper flakes
2 tablespoons fresh dill
1 tablespoon fresh herb, such as chives, basil, and mint
salt
pepper
1 ½ lb fresh salmon, 4 fillets
2 oranges, zested
1 lemon, zested and juiced
1 tablespoon chives, sliced thin
1 teaspoon salt
1 tomato, sliced
1 avocado, sliced
butter lettuce
4 sesame seed burger buns, lightly toasted

Steps:

  • Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
  • Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4-5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
  • Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
  • Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3-4 minutes on each side until cooked through.
  • Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
  • Enjoy!

Nutrition Facts : Calories 1007 calories, Carbohydrate 67 grams, Fat 68 grams, Fiber 9 grams, Protein 33 grams, Sugar 19 grams

TOP CHEF JUNIOR SZECHUAN LAMB BURGER RECIPE BY TASTY



Top Chef Junior Szechuan Lamb Burger Recipe by Tasty image

Here's what you need: fresh cilantro, scallions, fresh mint, lemon juice, lemon zest, greek yogurt, salt, oil, medium red onion, ground cumin, sichuan peppercorns, red chili flakes, sesame oil, brown sugar, dijon mustard, ground lamb, salt, vegetable oil, cucumber, fresh cilantro leaves, fresno chilies, brioche buns

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 22

½ cup fresh cilantro, chopped
3 scallions, finely sliced
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup greek yogurt
salt, to taste
2 teaspoons oil
1 medium red onion, thinly sliced
1 tablespoon ground cumin
1 teaspoon sichuan peppercorns, toasted and ground
½ teaspoon red chili flakes
2 teaspoons sesame oil
1 teaspoon brown sugar
2 teaspoons dijon mustard
1 lb ground lamb
1 teaspoon salt
1 tablespoon vegetable oil
1 cucumber, sliced
¼ cup fresh cilantro leaves
2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
4 brioche buns, lightly toasted

Steps:

  • Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
  • Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
  • Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
  • Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
  • In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
  • Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
  • Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 44 grams, Fat 43 grams, Fiber 3 grams, Protein 39 grams, Sugar 13 grams

More about "top chef junior pork bánh mì burger recipe by tasty"

VIETNAMESE RECIPES - TASTY
With recipes that showcase the unique combination of sweet, sour, and savory flavors that make this cuisine so beloved, you'll be able to recreate your favorite dishes from your favorite …
From tasty.co


BANH MI PORK BURGERS RECIPES
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 …
From tfrecipes.com


TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY
Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
From tfrecipes.com


BANH MI PORK BURGER - CHEZ US
Aug 30, 2015 A twist on a traditional Banh Mi Sandwich this pork burger is loaded with the same familiar flavors but in a burger format.
From chezus.com


EASY BANH MI BURGER RECIPE WITH SPICY MAYO | RANDA …
Feb 25, 2022 Burger recipes don’t get better than this! Vietnamese flavors bring life into this pork banh mi burger with pickled veggies and spicy mayo.
From randaderkson.com


TOP CHEF JUNIOR SZECHUAN LAMB BURGER RECIPE BY TASTY
Top Chef Junior Szechuan Lamb Burger Recipe By Tasty with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


PORK BANH MI BURGER RECIPES
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 …
From tfrecipes.com


BEST BANH MI BURGER RECIPE - HOW TO MAKE …
Oct 4, 2022 Burgers go Vietnamese with this delicious, mouthwatering Banh Burger recipe. The succulent pork is enhanced and well-seasoned with the addition of fish sauce, sesame oil, garlic, and spring onion, and the burger …
From food52.com


PORK BANH MI BURGER - THE MODERN PROPER
Aug 5, 2024 Until Bon Appetit shared a recipe for banh mi-spiced pork meatballs that got us thinking outside the takeout box! Thus, this juicy, sriracha mayo-slathered banh mi burger was born. It’s easy to whip up at home and it …
From themodernproper.com


TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY
top chef junior pork bánh mì burger recipe by tasty Here's what you need: mayonnaise, sriracha hot sauce, large carrot, medium daikon radish, sugar, kosher salt, water, rice wine …
From menuofrecipes.com


TOP CHEF JUNIOR PORK BáNH Mì BURGER - RECIPEMATE.APP
Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. …
From recipemate.app


BANH MI INSPIRED PORK BURGERS RECIPE | ONTARIO PORK
Ontario Pork's banh mi inspired pork burgers recipe. Pair these patties with the fresh ingredients/toppings of a Banh Mi sandwich. The pork patties are brushed with a Lemongrass Pepper Sauce, adding a kick of Asian inspired flavours …
From ontariopork.on.ca


BAHN MI BURGER RECIPE RECIPE | BETTER HOMES AND …
Feb 4, 2024 Take classic Vietnamese roll flavours, add your traditional Aussie staples – a mince patty and fried egg – and cook up a beaut bahn mi burger.
From bhg.com.au


TOP CHEF JUNIOR PRESENTS 4 BURGERS YOU CAN MAKE WITHOUT BEEF
Sep 9, 2019 Featuring Top Chef Junior Citrus Salmon Burger, Top Chef Junior Falafel Burger, Top Chef Junior Szechuan Lamb Burger and Top Chef Junior Pork Bánh Mì Burger
From tasty.co


Related Search