Bahn Mi Inspired Burgers

Bahn Mi Burger

We can’t get enough burgers on this ranch! Although we love our grass fed burgers pure and simple, we also love to spice it up and try new ideas. And no, this isn’t my grandmother’s ranch recipe. Years ago I remember trying my first Vietnamese sub and thinking where have you been all my life? So I decided to apply this concept to a burger. Guess what, the combination of high quality, lean and slightly smoky beef, crisp lightly pickled vegetables, cool cilantro and spicy jalapeno has us calling for more!

Ingredients

1 lb lean ground beef

1 cup julienned carrots

1 cup very thinly sliced cucumbers

1/2 cup rice vinegar

1/3 cup water

3 tbsp maple syrup or brown sugar

1 cup cilantro sprigs

Sliced pickled jalapenos or Serrano peppers (to taste)

4 tbsp mayo

1-2 tbsp sriracha (to taste)

1 tbsp fresh squeezed lime juice

2 tbsp olive oil (if using extra lean beef)

1 tsp toasted sesame oil

1-2 tbsp fish sauce

1-2 tsp fresh grated ginger

1 garlic clove minced

Fresh cracked pepper and sea salt to taste

4 whole wheat buns (or whole baguette sliced and quartered)

Directions

In small sauce pan on medium high bring vinegar, water, syrup/sugar to low boil. Remove from heat, and pour over carrots and cucumbers in heat proof bowl. Cover, place in fridge to let pickle a minimum 30 minutes, or even 1-2 days ahead.

Mix together mayonnaise, lime juice, sriracha. Set aside.

Spray clean grill with cooking spray, preheat to medium. Mix ground beef, olive oil (if using), salt, pepper, garlic and ginger and shape into 4 patties. We like ours thick, so approximately 1 inch, and form a slight divet in the middle. Place on hot grill, but don’t walk away! We grill for approximately 4 minutes per side to slightly light pink in the middle. But you grill to preferred taste.

Drain pickled cucumbers and carrots. Spread sriracha mayo mix on each bun or quartered baguette. Place burger on, top with 1/4 cup pickled vegetables per burger, sliced hot peppers, and fresh cilantro. Enjoy!