Just because it’s a burger doesn’t mean that it is not packed with the fiery flavors of a traditional banh mi. The burgers are a combination of ground beef and pork sausage seasoned with garlic and ginger, and topped with spicy mayonnaise and Vietnamese pickled carrots, radishes, and cucumbers.
Ingredients: For the pickled veggies
Ingredients: For the burgers
Ingredients: For the spicy mayo
Ingredients: For the sandwich and toppings
- To make the pickled vegetables, heat vinegar and sugar in a small pot over medium-high heat until simmering. Place vegetables in a medium-sized container, and pour in vinegar. Cover, and place in the refrigerator for 4 hours or overnight.
- Preheat grill to medium-high heat. In a large bowl, mix together burger patty ingredients until thoroughly combined. Form into 8 mini patties, and grill for 4–5 minutes, flipping half way through. Let rest for 3 minutes before assembling.
- In a small bowl, whisk together the spicy mayo ingredients until smooth. Keep chilled until ready to assemble the burgers.
- Spread spicy mayonnaise on split French rolls, and fill with patties, pickles, sliced jalapeño and chopped cilantro.
Tip: You can make the pickled vegetables ahead of time—they’ll last for over a week in the refrigerator.
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