- Servings4
Typical of Vietnamese fare, bánh mi is a familiar Saigon submarine-type sandwich often sold by street vendors. It’s a soft bun loaded with pickled veggies and shaved cucumber piled high onto grilled meat. We jazzed up our version with spicy kimchi and plenty of fresh crisp cucumber to balance it out.
Best beer? Put your buds on fire with this fusion sandwich and then chill them out with a cool IPA.
Vegetarian option
For a vegetarian burger, substitute grilled tempeh patties for the ground beef and opt for vegan mayonnaise.
Bánh Mi Burgers with a Kick
- Servings4
Ingredients
- 1 lb (450 g) lean, organic, grass-fed ground beef
- 1 tsp (5 mL) finely minced garlic
- 1 tsp (5 mL) peeled and grated gingerroot
- 1/2 tsp (2 mL) freshly ground black pepper
- 1/4 cup (60 mL) low-fat mayonnaise
- 2 tsp (10 mL) commercially prepared chili garlic sauce
- 1 tsp (5 mL) fresh lime juice
- 3/4 cup (180 mL) commercially prepared spicy kimchi, well drained and finely chopped
- 1/2 unpeeled English cucumber, thinly shaved into rounds
- 4 crusty whole wheat or brioche hamburger buns, split
- 8 leafy lettuce leaves
- 1/2 cup (125 mL) fresh cilantro leaves
- Garnishes of choice: sliced pickles, tomatoes, sprouts, sweet onion, and/or jalapeno peppers
Nutrition
Per serving:
- calories481
- protein37 g
- total fat 21 g
- sat. fat7 g
- total carbohydrates 34 g
- sugars7 g
- fibre6 g
- sodium695 mg
Directions
01
In large bowl, combine ground beef, garlic, gingerroot, and pepper. Mix with a fork or your hands to blend. Do not overwork meat or your patties will become tough when grilled. Divide mixture into 4 even-sized patties, about 1/2 in (1.25 cm) thick. Place on plate and refrigerate. Grease barbecue grate and preheat grill to about 425 F (220 C).
02
In small bowl, combine mayonnaise, chili garlic sauce, and lime juice. Stir to blend. Set aside.
03
Place patties on preheated barbecue; grill for at least 3 minutes per side, flipping once, until meat thermometer inserted in thickest portion registers 160 F (70 C) in centre. Remove from heat to clean, warmed plate and cover to keep warm. Burgers will continue to cook as they rest.
04
Lightly spread cut sides of buns with some mayonnaise mixture. Place cut side down on grill and lightly toast.
05
To assemble, divide remaining mayonnaise mixture evenly among bottom halves of toasted buns. Top each with a couple of lettuce leaves. Place one patty on each. Top with equal amounts kimchi, shaved cucumber, and cilantro leaves. Add additional garnishes if you wish. Cover with top bun halves and serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
