THESE BANH MI BURGER SLIDERS ARE A TOTAL GAME CHANGER
This L2C Test Kitchen-Developed and 2021 ilani Wine & Food Fest-Approved mashup recipe will kick fall and festival season off right.
Sandwich lovers, rejoice! We’ve joined two of our favorite ultimate meat+bread combinations to create the PERFECT… yes, Banh Mi Burger. Aromatic lemongrass sets off this beef blended pork patty with all the savoriness of Vietnamese grilled “thit noung”. Crisp sweet’n’sour homemade daikon carrot pickles stand in for classic dills and add an undeniable powerful punch of flavor. Tucked between buttered soft rolls and topped with refreshing slices of cucumber, spicy jalapeño, fresh cilantro, and smooth sriracha mayo, these burger sliders will impress even the toughest critic.
We had an amazing time presenting these delectable sliders at the 2021 ilani Wine and Food Festival. Not only did we demo to a jam-packed fabulous audience, everyone participated in the fun with a slider in hand.
We opted to glaze the burger patties in Oregon Dry Riesling for a clever twist to the ever-popular wine burger. If you’re big on reds, try a Syrah. For the most authentic flavor, grill the patties over open flame, but if you’re in a pinch a cast iron or non-stick will do just fine. If you can find, or skilled enough to make your own, light and airy crusty French rolls, they’ll work best. A brioche slider bun did wonders for our version. For the spreads, we kept it simple with spicy mayo. Not a fan of mayo? A dab of soy sauce, sriracha, and softened butter are as authentic as it gets.
To assemble, place bottom buns on tray. Squeeze one tsp of mayo on the cut side of each of the toasted bottom buns.
Top each bottom bun with one cucumber and one jalapeno slice. Next, top with single burger patty each. Then top with one slice of each carrot, daikon, and 2 cilantro leaves. Finish with placing top buns on top of each slider and place small burger pick all the way through the top center of slider to hold together. Serve immediately.
Wine Lemongrass Burger Patties
In a large mixing bowl, add ground beef, pork, salt, pepper, brown sugar, and soy sauce. Set aside.
Clean outer leaves of the lemongrass if showing signs of discoloration. Trim the top and the very bottom base of the stalk leaving the small bulb about 4 inches long and 1 in wide. Discard the top and discolored bottoms. Split the base of the remaining stalk down the center, using a chefs knife, chop the lemongrass stalk roughly. You will need about 1 cup chopped. Transfer to food processor and process on high until lemongrass resembles a fine mince.
Add shallots, garlic to the lemongrass mixture in the food processor. Process 10-15 seconds until finely chopped. Remove from food processor and transfer mixture to the ground beef and pork mixture. Combine thoroughly until both meats are blended uniformly. Using a 3oz scoop, dish out 4 meatballs, press gently into thick patties and place on tray. Cover and refrigerate until ready to cook.
If grilling, preheat grill until 400-500f degrees. Oil grates. Place patties on grill and press gently. Cook both sides for 2-3 mins until center registers 140f. Brush or drizzle wine on patties, flip and repeat.
If pan frying, add oil to cast iron or flat top skillet set on medium/high heat. When oil begins to glisten and the surface is to high temp, add patties leaving finger width apart between each. Cook for 1-2 mins until seared, flip and press gently until patty is 2 inches across. Cook for an additional 1-2 mins or until golden brown and medium. Squeeze wine over and around burger patties and flip to coat in reducing sauce. Remove from heat.
Banh Mi Pickles
Peel carrots and daikon. Using a Japanese mandolin, slice the carrots on the larger end into coins approx. 1/8 in thin and 1 ½ in across. Transfer to a small mixing bowl.
Repeat the steps above for the daikon. If the daikon is more than 2 in in width, cut the sides down to desired size. Transfer to bowl.
Add one teaspoon of salt to each bowl. Toss to coat. Allow to sit for 10 mins or until coins begin to wilt. Rinse salt from the coins in each bowl with cold water and strain. Transfer the daikon and carrots into separate bowls or jars.
Bring water to a boil in a pot, remove from heat and add sugar. Stir until dissolved, add vinegar. Divide the pickling liquid equally between the two containers and until the coins are completely submerged. Allow to cool, replace lid on container and store in refrigerator overnight up to 1-2 days. Strain liquid when ready to assemble.
Thoroughly combine in mixing bowl, transfer to squeeze bottle. Store under refrigeration until ready to assemble.
Split slider buns across if needed. Allow butter to soften at room temperature. Butter the cut sides of each bun, top and bottom, with 1 tsp of butter. Place back together until ready to assemble.
Heat grill, cast iron or flat top skillet on medium/high heat. Once pan has come to temperature, place buttered face of the buns on the pan. Toast until gold brown. Remove from pan, once all buns are toasted immediately begin assembling.
Using a knife for Japanese mandolin, slice cucumbers 1/8 in thin, reserve until ready to assemble.
Repeat the steps for the jalapeno, deseed if peppers are too hot.
Rinse and dry cilantro, pick tops and leaves discarding the stems. Store in container with lid or tray lined with moistened paper towel and covered with plastic film until ready to assemble.