If you're not familiar with Bánh Mì then let me explain... its the most perfect sandwich you'll ever eat. Its a Vietnamese street food that is just so popular all around the world. Traditionally its a baguette that is stuffed full of meat such as pork belly, then to add extra richness and a touch of decadence its has a spreading of pâté but to balance it out perfectly some deliciously crisp pickled veg, oh and not to mention the generous amount of zesty fresh coriander.. I know your mouth is already watering!! Well for my spin on this incredible sandwich I've decided to make it in to a burger!!
In the recipe below I use a few fragrant Asian ingredients to really pack some flavour into the pork patties and it works a treat with all the other ingredients in this beautiful burger. Be sure to serve these up at your next bbq if you really want to impress your family and friends, a simple beef burger just won't cut it after you've tried these out.
Prep time 20mins (+ 1hr marinating time minimum)
Cooking time 20mins
600g pork sausage meat, you can squeeze them out of the sausage skins if you can't find it.
2 lemongrass stalks, peel off outer layer then finely chop the rest, except the root at the very bottom.
1tbsp ginger puree
2tsp of finely chopped coriander stalks
1tbsp fish sauce
1tsp soy sauce
You will also need 2tbsp olive oil for cooking.
200ml pickling vinegar
100ml lukewarm water
1tsp sugar
1 medium sized carrot, finely julienned
4 mini cucumbers, use a peeler to cut into fine ribbons (you can use a half of a normal sized cucumber if you can't find the mini ones)
Brussels pâté
Shredded lettuce
Sriracha mayo (you can make your own by mixing 4tbsp of mayo with 1tbsp sriracha sauce)
4 Brioche buns
Small handful of fresh coriander
2 spring onions, finely sliced
At least an hour before cooking mix all of the burger ingredients together, cover and leave in the fridge to marinate.
While you wait you can make the simple pickled veg, by mixing the vinegar, water and sugar together until the sugar has dissolved and then add the julienned carrot and cucumber slices, leave to pickle for at least 30mins.
Preheat the oven to 180c. Place a baking tray in the oven.
Get the meat out from the fridge and form into 4 patties about 1 inch in thickness, leave on the side to come up to room temperature for 15 mins.
In a large frying pan heat 2tbsp olive oil on a medium to high heat. Place the patties in and cook them for 3 mins each side. Use a spatula to squash them a little bit every now and again while they cook to keep them a nice size.
Once they've been cooked on both sides pop them on the warm baking tray and place in the oven for 10 mins.
Once the 10 mins is up, remove from the oven, check they are nice and cooked through then assemble your epic Bánh Mì Burger.
Don't forget to lightly toast your bun.
This is the order I like to assemble mine...
1 - Bottom bun
2 - Pâté
3 - Shredded Lettuce
4 - Burger
5 - Pickle veg
6 - Some fresh coriander and spring onion
7 - Top bun that has the Sriracha Mayo spread on it
For me this is the perfect way to stack but everyone has they're own way so just go mad!!
You can of course use pork mince to make the patties but I find sausage meat has a much smoother consistency for a nicer patty, just make sure you use plain pork sausage.
