Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Banh Mi Burger Recipe

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Inspired by a traditional Vietnamese banh mi sandwich, Chef Stephanie Izard created this bright, colorful burger that is bursting with Asian flavors and a hint of spice. It’s the perfect recipe for when you’re craving a burger but want something a bit more elevated.

Tip: Prepare the pickled Fresno chilis and carrots at least one day in advance of preparing the burgers.

Ingredients:

For the Burgers:

  • 3/4 lb. New Zealand grass-fed ground beef (Tip: Look for the Taste Pure Nature logo)
  • Salt
  • Pepper
  • 2 sesame seed buns, halved

For the Pickled Carrots:

  • 2 carrots, shredded
  • 1 cup seasoned rice wine vinegar
  • 1/3 cup water

For the Pickled Fresno Chiles:

  • 1 cup Fresno chilis, sliced and seeded
  • 2/3 cup champagne vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt

For the Spicy Mayo:

  • 1/2 cup mayonnaise
  • 4 teaspoons of sambal oelek (or similar Asian chili sauce)
  • 2 teaspoons fish sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce

For the Slaw:

  • 1/4 cup fresh mung bean sprouts
  • 1/4 cup red onion, sliced
  • 1/4 cup fresh cilantro, torn

Directions:

For the Pickled Veggies:

  • 1. Place the sliced carrots into a storage container with a lid. Pour the rice wine vinegar and water over the carrots, making sure they are fully submerged. Cover and refrigerate overnight or until ready to serve.
  • 2. Place the sliced Fresno chilis in a heat-proof storage container.
  • 3. Add the vinegar, sugar and salt to a medium saucepan and bring to a boil over medium-high heat. Pour the hot liquid over the Fresno chilis, making sure they are completely submerged. Let cool completely at room temperature, then cover and refrigerate overnight or until ready to serve.

For the Spicy Mayo:

  • 4. Whisk together the mayonnaise, sambal oelek, fish sauce, mustard and soy sauce. Set aside.

For the Burgers:

  • 5. Preheat a grill or grill-pan to medium-high heat.
  • 6. Form the ground beef into 2 equal-sized patties, about 1-inch thick. Season both sides with salt and pepper. Place the patties on the grill and cook until they reach desired level of doneness (5 minutes per side for medium rare). Transfer patties to a plate or cutting board to rest.
  • 7. Place buns, cut side down, on the grill over low heat until toasted.

For the Slaw:

  • 8. Remove 1/4 cup of pickled carrots and 1/4 cup of Fresno chilis from their pickling liquid and place in a mixing bowl. Add the mung bean sprouts, sliced red onion and cilantro. Toss to combine.

To assemble and serve:

  • 9. Spread each half of the toasted buns with spicy mayo. Top the bottom bun with a burger patty and a pile of pickled veggie slaw.
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