What makes a bánh mì taste like a bánh mì? The toppings! This bánh mì hamburger is a fusion of Thai and American styles to create a truly awesome burger experience–one of the best hamburgers I’ve ever eaten!
I whipped up a couple versions of this delicious French/Vietnamese sandwich using ground beef and cha lua (Vietnamese ham). It was fantastic–this combo of ingredients is soooo addictive. Use fresh toppings, and don’t be shy about piling them on. Give it a go and let me know what you think.
Bahn Mi Hamburger Ingredients:
1 lb. ground BEEF
salad CUCUMBER (sliced)
1/4 cup ONION (minced)
1 cup VINEGAR
1/2 cup WATER
1/3 cup SUGAR
2 Tbsp SOY SAUCE
SALT and PEPPER to taste
First things first, throw together a daikon/carrot pickle. This is a great combo that you can use on all kinds of sandwiches and salads. Heat a small sauce pan on low heat and add vinegar, water, and sugar. Stir until sugar dissolves, then set aside to chill in the fridge. Cut or shred equal parts carrot and daikon into strings. Place veggies in container and cover with chilled pickling solution. The longer the daikon and carrot pickle, the more flavorful it will be. This pickle will last for a couple of weeks in the fridge.
Cut any variety of salad cucumber into thin, sandwich slices. A salad cucumber has a thin skin that is quite edible with little to no seeds. Thinly slice a jalapeno–or thickly slice–if that’s your thing…be sure to add a few pepper seeds for heat, the cool of the cucumber will balance it out. Wash a bunch af fresh cilantro–a fistful on each burger is a good idea.
Mix 1 lb. of ground beef with minced onion, garlic powder and salt and pepper (to taste), and 2-3 Tbsp of soy sauce. Shape into patties and cook in a skillet on med-high heat. I like to use a fatty grind of beef–not too fatty, but not too lean–right in the middle. A juicy burger is best–expensive, lean ground beef will cook up too dry, so don’t be afraid of the “cheap meat”–it’s your hamburger’s friend. Cook burgers to doneness desired–try turning them one time only–and don’t punish the patties with the spatula, squeezing away all the juicy goodness into the pan!
Pile everything on a burger bun with creamy mayonnaise and enjoy the bánh mì goodness :^)
I made bánh mì burgers using ground beef and also thick cuts of cha lua, or vietnamese ham–both were awesome. I love salmon patties and often eat them on a bun–next time I think I’ll try a bánh mì variation of a salmon patty burger. Try making your favorite sandwich using traditional bánh mì fixings and see how you like it, I bet you’ll be happy.
And take a look at a traditional Bánh Mì Sandwich.
And also take a look at my first experience with Cha Lua, Vietnamese ham.