Vietnamese Bánh Mì Beef Burgers

Name: Vietnamese Bánh Mì Beef Burgers
Prep time: 32 min
Cook time: 12 min
Total time: 44 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3½ oz (100 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long; 3½ oz (100 g) daikon radish, peeled and cut into thin matchsticks about 2 inches (5 cm) long; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water, warm tap water; ¼ cup (50 g) granulated sugar; 1 tsp (5 g) kosher salt; ⅓ cup (75 g) mayonnaise; 2 tsp (10 ml) sriracha; 2 tsp (10 ml) fresh lime juice, freshly squeezed; 1½ lb (680 g) 80/20 ground beef chuck, cold, straight from the fridge; 2 medium cloves (6 g) garlic cloves, finely grated or minced; 2 tbsp (15 g) lemongrass, tender inner part of 1 stalk, very finely minced; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) soy sauce; 1 tsp (4 g) granulated sugar; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) neutral oil such as canola or vegetable oil, for oiling the grates; 4 buns (280 g) soft brioche hamburger buns, split (about 70 g each); 1 tbsp (14 g) unsalted butter, melted; ½ cucumber (100 g) English cucumber, sliced into thin rounds or long thin ribbons; 1 large (30 g) jalapeño, sliced into thin rings (seeded for milder heat); 1 cup, loosely packed (20 g) fresh cilantro sprigs, leaves and tender stems, washed and dried

From the MyKitchenBank Kitchen

Juicy grilled beef patties seasoned with fish sauce, lemongrass and garlic, piled on toasted buns with quick-pickled carrot and daikon, fresh jalapeño, cucumber, cilantro and a creamy sriracha-lime mayo. All the crunch, tang and heat of a bánh mì in burger form.

Prep: 32 min
Cook: 12 min
Wait: 33 min
Total: 1 hr 17 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickles
3½ oz (100 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long
3½ oz (100 g) daikon radish, peeled and cut into thin matchsticks about 2 inches (5 cm) long
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water, warm tap water
¼ cup (50 g) granulated sugar
1 tsp (5 g) kosher salt
For the sriracha-lime mayo
⅓ cup (75 g) mayonnaise
2 tsp (10 ml) sriracha
2 tsp (10 ml) fresh lime juice, freshly squeezed
For the patties
1½ lb (680 g) 80/20 ground beef chuck, cold, straight from the fridge
2 medium cloves (6 g) garlic cloves, finely grated or minced
2 tbsp (15 g) lemongrass, tender inner part of 1 stalk, very finely minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (4 g) granulated sugar
½ tsp (1 g) freshly ground black pepper
For grilling
1 tbsp (15 ml) neutral oil such as canola or vegetable oil, for oiling the grates
To serve
4 buns (280 g) soft brioche hamburger buns, split (about 70 g each)
1 tbsp (14 g) unsalted butter, melted
½ cucumber (100 g) English cucumber, sliced into thin rounds or long thin ribbons
1 large (30 g) jalapeño, sliced into thin rings (seeded for milder heat)
1 cup, loosely packed (20 g) fresh cilantro sprigs, leaves and tender stems, washed and dried

Equipment (8)

Gas or charcoal grill (or a large cast-iron skillet)
Instant-read thermometer
Medium bowl for the pickles (or a 1-pint / 500 ml jar)
Large mixing bowl
Small bowl for the mayo
Fine grater or sharp knife for the garlic and lemongrass
Metal spatula
Tongs and a folded paper towel for oiling the grates

Steps

Before you start

The pickles need 30 minutes to sit, so make them first and prepare everything else while they marinate.
Keep the ground beef refrigerated until you are ready to mix. Cold meat gives juicier, better-shaped patties.
Use 80/20 ground chuck. Leaner beef will turn out dry because these patties contain no breadcrumbs or egg.
Use only the tender, pale inner part of the lemongrass stalk. The outer layers are woody. If you can't find it, see the substitutions.

1
Make the pickling brine
- In a medium bowl or 1-pint (500 ml) jar, combine the rice vinegar, warm water, 1/4 cup (50 g) sugar and the kosher salt.
- Stir for about 1 minute until you can no longer see or feel any grains of sugar or salt on the bottom.
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Ready when: The brine is clear with no visible grains at the bottom.
Tip: Warm (not hot) water dissolves the sugar quickly without cooking the vegetables when you add them.
2
Pickle the vegetables
- Peel the carrot and daikon and cut them into thin matchsticks about 2 inches (5 cm) long.
- Add them to the brine and press down so they are fully submerged.
- Let them sit at room temperature for at least 30 minutes while you prepare everything else.
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Ready when: Carrots look slightly translucent and bend a little but still snap with a crunch when bitten.
Tip: Daikon smells strongly sulfurous in the brine. That is normal and fades once the pickles are drained.
3
Stir the sriracha mayo
- In a small bowl, whisk the mayonnaise, sriracha and lime juice until smooth and evenly pale orange.
- Taste and add a few more drops of sriracha if you want more heat.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth with no streaks of red.
4
Mix and shape patties
- In a large bowl, combine the cold beef, garlic, lemongrass, fish sauce, soy sauce, 1 tsp sugar and black pepper.
- Mix with your hands for only 20 to 30 seconds, just until the seasonings are evenly distributed.
- Divide into 4 equal portions of about 6 oz (170 g) each.
- Gently shape each into a patty about 4 inches (10 cm) wide and 3/4 inch (2 cm) thick.
- Press a shallow dimple, about 1/2 inch (1 cm) deep, in the center of each.
- Place on a plate and refrigerate while the pickles finish.
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Ready when: Patties hold together, are slightly wider than the buns, and show no deep cracks at the edges.
Tip: Overmixing makes dense, rubbery burgers. Stop as soon as no pockets of seasoning remain.
5
Prep the toppings
- Slice the cucumber into thin rounds or ribbons, slice the jalapeño into thin rings, and pick the cilantro into sprigs.
- Arrange them on a plate.
- Melt the butter in a small bowl in the microwave (about 15 seconds).
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Tip: Wear gloves or wash your hands well after cutting the jalapeño, and keep your hands away from your eyes.
6
Heat and oil the grillOven 450°F / 230°C
- Preheat the grill to medium-high, about 450°F (230°C), with the lid closed for 10 minutes.
- Scrape the grates clean.
- Fold a paper towel, dip it in the oil, hold it with tongs, and wipe the grates 2 or 3 times to coat them.
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Ready when: Grates are very hot and you can hold your hand 5 inches above them for only 2 to 3 seconds.
Tip: Oil the grates, not the patties. The fish sauce and sugar in the beef can stick on a dry grill.
7
Grill the pattiesOven 160°F / 70°C
- Place the patties on the hot grill, dimple side up, and close the lid.
- Cook for 4 to 5 minutes without moving them, until they release easily and have dark grill marks.
- Flip once and cook another 3 to 4 minutes with the lid closed.
- Insert an instant-read thermometer horizontally into the side of a patty.
- Pull the patties off the grill at 160°F (71°C).
- Transfer to a clean plate.
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Ready when: Thermometer reads 160°F (71°C) in the center and juices run clear to light pink.
Tip: Don't press down on the patties with the spatula. That squeezes out the juices. Flare-ups are normal with fatty beef, so move patties to a cooler spot if flames climb.
8
Toast the buns
- Brush the cut sides of the buns lightly with the melted butter.
- Place them cut side down on the cooler edge of the grill for 1 to 2 minutes, until golden brown and lightly crisp.
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Ready when: Cut sides are golden brown with faint grill marks.
Tip: Stay close. Buttered brioche goes from golden to burnt in under 30 seconds.
9
Rest and assemble
- Let the cooked patties rest for 3 minutes so the juices settle.
- Meanwhile, drain the pickles well in a colander and pat dry with a paper towel.
- Spread about 2 tsp of sriracha mayo on each bun half.
- Set a patty on each bottom bun, then top with a generous pile of pickled carrot and daikon, cucumber, jalapeño rings and cilantro.
- Add the top bun and serve right away.
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Ready when: Burger stands tall with crisp pickles visible and mayo just starting to melt into the warm patty.
Tip: Drain the pickles thoroughly or the brine will make the bottom bun soggy.

Good to know

Tips

For stovetop cooking, heat a cast-iron skillet over medium-high heat for 3 minutes and cook patties 4 minutes per side, with the vent fan on.
Make the dimple in the patty center. Burgers puff as they cook, and the dimple keeps them flat so toppings don't slide off.
Add a swipe of liver pâté or a fried egg to each burger for a more traditional bánh mì flavor.
Fish sauce and soy sauce are salty and draw out moisture, so mix the patties just before shaping and don't season them more than a day ahead.

Make ahead

The pickles can be made up to 2 weeks ahead and kept in their brine in the fridge. The sriracha mayo keeps 5 days in the fridge. The raw patties can be shaped, covered and refrigerated up to 1 day ahead.

Storage & reheating

Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or in a covered skillet over medium-low heat until steaming hot (165°F / 74°C). Store pickles, mayo and fresh toppings separately in the fridge. Cooked patties freeze for up to 3 months, wrapped tightly; thaw overnight in the fridge before reheating. Assembled burgers don't store well and are best eaten right away. Don't leave cooked burgers at room temperature for more than 2 hours.

Substitutions

lemongrass → 1 tsp finely grated lime zest plus 1 tsp finely grated fresh ginger. Gives a similar bright citrusy aroma if lemongrass is unavailable.
daikon radish → Extra carrot or thinly sliced radishes. Use the same weight (100 g). Radishes turn pink and stay crunchy.
80/20 ground beef chuck → Ground pork or a 50/50 beef and pork mix. Closer to traditional bánh mì flavor. Cook pork patties to 160°F (71°C) as well.
fish sauce → Additional soy sauce (2 tsp extra) plus a pinch of salt. Less funky and savory, but still tasty. Use only if you can't use fish sauce.