Bánh Mì Burgers (Edit recipe)

Inspired by a bánh mì sandwich, these saucy bánh mì burgers have all the important bases covered; flavor, texture, color, crunch, heat, tang and taste. Dairy-free, egg-free, nut-free, and easily made gluten-free using your choice of gluten-free burger buns, each mammoth bite is an explosion of meaty, juicy flavor and crunch. If you want smaller burgers, adjust recipe to make 6 burgers or 12 sliders instead.

30 minutes to 40 minutes

8 minutes to 10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	882
Fat:	66 g
Carbohydrates:	11 g
Protein:	61 g
Cholesterol:	200 g
Sodium:	1658 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 4

Ingredients

For Quick Pickled Vegetables

1.5 cups distilled White Vinegar
1.5 cups Water
1 Tbsp Kosher Salt
0.75 cup Red Cabbage, Thinly sliced
0.75 cup Carrot Sticks, Thinly sliced carrots or store bought matchstick carrots
0.5 cup Korean Radish (Mu), Or regular radishes; thinly sliced
0.5 cup Cucumber, Thinly sliced

Spicy Garlic Citrus Mayo

0.666 cup Primal Kitchen Vegan Mayo, I used vegan mayonnaise to accommodate an egg allergy
1 Tbsp Jalapeño, Fresh jalapeño; grated
1.5 tsp Lime Zest, Freshly grated
2 Tbsp Lime Juice, Freshly squeezed
1 clove Garlic, Thinly sliced then chopped (use 1 large clove)

For the Burgers

2 lb US Wellness Meats Ground Beef (85% Lean), Thawed
1 tsp Kosher Salt

Other Ingredients

2 Tbsp Jalapeño, Fresh jalapeño, seeded and sliced
2 Tbsp Sweet Cherry Peppers, Or hot cherry peppers (pre-sliced from jar)
0.25 cup Cilantro, Fresh cilantro
4 whole Hamburger Buns, Your choice of buns; split (large enough to accommodate a 1/2 lb burger)
2 - 3 Tbsp Plant Based Butter, Softened (or your choice of butter); I used plant butter to accommodate a dairy allergy)
8 whole Butter Lettuce, 8 lettuce leaves

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For quick pickled vegetables, combine vinegar, water and salt in 2 pint-size mason jars or one large mason jar. Add thinly sliced vegetables to jar(s). Cover with lid(s); refrigerate 30 minutes.
To make sauce, add mayonnaise, grated jalapeño, lime zest, lime juice and garlic to small bowl; stir to combine. Cover and refrigerate until ready to use.
For burgers, add ground beef and salt to medium bowl; gently mix by hand to combine (do not over-mix). Form into 4 equal-size patties.
Preheat gas grill to 400-450 degrees. Lightly oil grill rack with avocado oil or other oil with a high smoke point. Place patties on hot grill rack. Close lid. Grill 5-6 minutes, keeping temperature between 400-450 degrees. Flip burgers over; grill additional 3-4 minutes to medium doneness or cook to desired doneness. During the last 1-2 minutes of grilling, spread soft butter on cut sides of hamburger buns. Place buns, buttered sides-down, onto hot grill rack to lightly toast.
To assemble each burger, add a dollop of mayo sauce to each toasted bottom bun. Top with 2 lettuce leaves. Top lettuce with a grilled burger patty. Add another dollop of mayo sauce on top of burger. Next, top with desired amount of quick pickled vegetables. Add another dollop of mayo sauce on top of quick pickled vegetables, then top with sliced jalapeños, sliced sweet or hot cherry peppers (the sliced, jarred variety), and fresh cilantro. Add yet another dollop of mayo sauce, then close burger with top bun, toasted side-down. Serve immediately.
Makes 4 large burgers.

Notes

This recipe makes 4 large burgers. If desired, you can form ground beef into 12 (approximately 3 oz each) patties to serve as 12 sliders on 12 slider buns. Grilling time would be reduced. If you have leftover mayo sauce, cover and keep in the fridge for up to 4 days. To make gluten-free, use your favorite brand of gluten-free hamburger buns. Dairy-free. Egg-free. Nut-free.