Bò Lá Lốt Inspired Grilled Beef Burgers with Lime Mayo

Name: Bò Lá Lốt Inspired Grilled Beef Burgers with Lime Mayo
Prep time: 35 min
Cook time: 16 min
Total time: 51 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium (about 3.5 oz) (100 g) carrot, peeled and cut into thin matchsticks or coarsely shredded; ¼ cup (60 ml) unseasoned rice vinegar; ¼ cup (60 ml) warm water; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (3 g) fine sea salt; 1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the refrigerator; 1 oz (30 g) dried thin rice vermicelli, cooked, rinsed in cold water, drained well and finely chopped into ¼-inch (6 mm) pieces; 8 leaves (about ½ oz) (15 g) betel leaves (lá lốt), washed, dried, stems removed and very finely chopped; 3 medium (about 3 oz) (90 g) shallots, peeled and finely minced; 4 cloves (12 g) garlic, peeled and finely minced; 2 stalks (30 g) lemongrass, outer layers and tough tops removed, only the tender pale bottom 4 inches (10 cm) very finely minced; 1 tablespoon (15 ml) fish sauce; 2 teaspoons (8 g) granulated sugar; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (1½ g) kosher salt; 4 large leaves (8 g) betel leaves (lá lốt), washed and patted completely dry, left whole; ⅓ cup (75 g) mayonnaise; 2 teaspoons (10 ml) fresh lime juice; 1 teaspoon (5 ml) fish sauce; 2 teaspoons (10 ml) sriracha (optional); 4 buns (240 g) brioche hamburger buns, split; 1 tablespoon (14 g) unsalted butter, softened; 1 small (about 3.5 oz) (100 g) Persian or small cucumber, sliced into thin rounds or long thin ribbons; ½ cup (15 g) fresh cilantro, leaves and tender stems, loosely packed; 1 chile (5 g) red Thai chile, thinly sliced (optional); 1 tablespoon (15 ml) neutral oil, such as canola or avocado, for oiling the grill grates

From the MyKitchenBank Kitchen

Juicy beef patties scented with lemongrass, garlic, shallots and chopped betel leaves, then grilled with a whole betel leaf pressed on top so it chars and perfumes the meat. Tucked into toasted buns with quick-pickled carrot, cucumber, cilantro and a tangy fish-sauce lime mayo, they capture the flavors of the Vietnamese classic bò lá lốt in burger form. A little finely chopped rice vermicelli in the mix keeps the patties tender.

Prep: 35 min
Cook: 16 min
Wait: 35 min
Total: 1 hr 26 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick-pickled carrot
1 medium (about 3.5 oz) (100 g) carrot, peeled and cut into thin matchsticks or coarsely shredded
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) warm water
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine sea salt
For the patties
1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the refrigerator
1 oz (30 g) dried thin rice vermicelli, cooked, rinsed in cold water, drained well and finely chopped into ¼-inch (6 mm) pieces
8 leaves (about ½ oz) (15 g) betel leaves (lá lốt), washed, dried, stems removed and very finely chopped
3 medium (about 3 oz) (90 g) shallots, peeled and finely minced
4 cloves (12 g) garlic, peeled and finely minced
2 stalks (30 g) lemongrass, outer layers and tough tops removed, only the tender pale bottom 4 inches (10 cm) very finely minced
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) granulated sugar
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (1.5 g) kosher salt
4 large leaves (8 g) betel leaves (lá lốt), washed and patted completely dry, left whole
For the lime fish-sauce mayo
⅓ cup (75 g) mayonnaise
2 teaspoons (10 ml) fresh lime juice
1 teaspoon (5 ml) fish sauce
2 teaspoons (10 ml) sriracha (optional)
To assemble
4 buns (240 g) brioche hamburger buns, split
1 tablespoon (14 g) unsalted butter, softened
1 small (about 3.5 oz) (100 g) Persian or small cucumber, sliced into thin rounds or long thin ribbons
½ cup (15 g) fresh cilantro, leaves and tender stems, loosely packed
1 chile (5 g) red Thai chile, thinly sliced (optional)
1 tablespoon (15 ml) neutral oil, such as canola or avocado, for oiling the grill grates

Equipment (8)

Outdoor gas or charcoal grill, or a cast-iron grill pan (10–12 inch / 25–30 cm)
Instant-read thermometer
Small saucepan (2-quart / 2 L) for the vermicelli
Large mixing bowl
Small bowls for pickles and sauce
Rimmed baking sheet or plate lined with parchment paper
Fine-mesh strainer or colander
Grill spatula and tongs

Steps

Before you start

Find fresh betel leaves (lá lốt) at Southeast Asian grocers, usually sold in small bundles near the fresh herbs. They are sold as 'betel leaf' or 'la lot'. Wash and pat them completely dry.
Keep the ground beef refrigerated until you mix the patties. Cold meat and fat give juicier burgers.
Plan on 30 minutes of chilling for the patties. The carrots pickle during that same time.
Heat the grill only when the patties have finished chilling (see step 8). Use a thermometer so you can pull the burgers at 160°F (71°C).

1
Quick-pickle the carrot
- In a small bowl, stir the rice vinegar, warm water, pickle sugar and pickle salt for about 30 seconds until the sugar and salt dissolve completely.
- Add the carrot matchsticks and press them down so they are submerged.
- Set aside at room temperature; they will pickle while you work, for at least 30 minutes.
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Ready when: Sugar and salt are fully dissolved and the carrot is fully covered by liquid.
Tip: Warm tap water is enough. Very hot water will cook the carrot and make it limp.
2
Cook the vermicelli
- Bring about 1 quart (1 L) of water to a boil in a small saucepan over high heat.
- Add the rice vermicelli and boil for 2–3 minutes, stirring once, until the noodles are soft and opaque white with no hard center.
- Drain in a fine-mesh strainer, rinse under cold running water until cool, and shake out as much water as you can.
- Press the noodles gently in a clean towel, then chop them into ¼-inch (6 mm) pieces.
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Ready when: Noodles are tender with no hard white core, and the chopped pieces feel dry rather than wet.
Tip: Wet noodles make the patties mushy and hard to shape, so drain and blot them thoroughly.
3
Prep the aromatics
- Mince the shallots, garlic and the tender part of the lemongrass as finely as you can, so no large pieces poke through the patties.
- Remove the stems from 8 betel leaves, stack them, roll them up like a cigar and slice into very thin ribbons, then chop crosswise until finely minced.
- Keep the 4 whole betel leaves flat and dry for later.
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Ready when: Everything is minced to pieces smaller than a grain of rice.
Tip: Slice lemongrass across the grain; coarse or stringy pieces stay tough after grilling.
4
Mix the patty mixture
- In a large bowl, combine the shallots, garlic, lemongrass, chopped betel leaves, chopped vermicelli, fish sauce, patty sugar, black pepper and kosher salt.
- Add the cold ground beef.
- Using your hands, mix gently for about 30–45 seconds, just until the seasonings are evenly distributed and the mixture holds together.
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Ready when: No streaks of seasoning remain and the mixture just sticks together when pinched.
Tip: Overmixing makes dense, bouncy burgers. Stop as soon as everything is combined.
5
Shape the patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Gently shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple, about ½ inch (1 cm) deep, into the center of each with your thumb.
- Lay a whole betel leaf, shiny side up, on top of each patty and press it lightly so it clings.
- Place on a parchment-lined baking sheet.
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Ready when: Patties are even in size and each leaf is stuck flat to the meat.
Tip: The dimple stops the centers from puffing up into a dome as they cook.
6
Chill the patties
- Cover the patties loosely with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, move on to the sauce and toppings in the next step.
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Ready when: Patties feel firm when pressed.
7
Make sauce and toppings
- Stir the mayonnaise, lime juice, sauce fish sauce and sriracha (if using) together in a small bowl until smooth.
- Taste: it should be creamy, tangy and slightly salty.
- Slice the cucumber, pick the cilantro leaves, and thinly slice the chile if using.
- Drain the pickled carrot well and pat it lightly dry.
- Soften the butter and spread it over the cut sides of the buns.
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Ready when: Sauce is smooth and pale with a tangy, savory taste.
Tip: Drain the carrot so the liquid doesn't make the buns soggy.
8
Grill the pattiesOven 450°F / 230°C
- Heat a gas grill to medium-high (about 450°F / 230°C), or heat a cast-iron grill pan over medium-high heat for 3 minutes.
- Fold a paper towel, dip it in the neutral oil and, holding it with tongs, wipe the hot grates.
- Place the patties betel-leaf-side down and grill without moving for 4 minutes, until the leaf is darkened and lightly crisp at the edges and the patty releases easily.
- Flip carefully and grill 4–5 minutes more.
- Insert a thermometer into the side of the thickest patty.
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Ready when: Internal temperature reads 160°F (71°C), the juices run clear, and the surface is deeply browned.
Tip: Don't press down on the patties with the spatula; you'll squeeze out the juices and the aromatic fat.
9
Toast the buns and rest
- Move the patties to a clean plate and let them rest for 5 minutes.
- While they rest, place the buns buttered-side down on the grill (or in the pan) over medium heat for 1–2 minutes.
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Ready when: Buns are golden brown with light grill marks.
Tip: Watch the buns closely; brioche's sugar makes it burn within seconds.
10
Assemble and serve
- Spread lime mayo on both halves of each toasted bun.
- Set a patty, betel-leaf-side up, on each bottom bun.
- Top with pickled carrot, cucumber, cilantro and chile slices, then add the top bun.
- Serve right away while the patties are warm.
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Ready when: Burgers are stacked and the sauce is spread edge to edge.
Tip: Eat the burger soon after assembling; the toppings and sauce soften the bun over time.

Good to know

Tips

Fat matters: beef leaner than 80/20 will give dry patties, especially with the added noodles.
Chop the vermicelli finely; long strands would stick out and char on the grill.
If your betel leaves are small, overlap two leaves on each patty so the surface is fully covered.
No grill? Cook the patties in a preheated cast-iron skillet over medium-high heat, 4 minutes per side, and open a window as they smoke.

Make ahead

Pickle the carrot up to 5 days ahead and refrigerate it in its liquid. Mix the lime mayo up to 3 days ahead. Shape the patties (with betel leaves on top) up to 1 day ahead, cover tightly and refrigerate.

Storage & reheating

Cooked patties keep in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. Reheat in a 350°F (175°C) oven or covered skillet for 8–10 minutes until hot (165°F / 74°C). Store pickled carrot and sauce separately in the refrigerator. Don't leave cooked burgers at room temperature longer than 2 hours.

Substitutions

betel leaves (lá lốt) → shiso (perilla) leaves, or a mix of Thai basil and a few mint leaves. The flavor will be different from the peppery, slightly medicinal betel leaf, but still aromatic and herbal. Use the same weight.
lemongrass → 1 tablespoon lemongrass paste. Mix into the patties as is. Use 2 teaspoons of lemon zest if you don't have paste.
fish sauce → light soy sauce. Use the same amount, keeping in mind the flavor will be less funky and a bit less salty.
brioche hamburger buns → baguette sections or soft potato rolls. A banh mi-style roll works nicely; toast the cut sides the same way.