Bahn Mi Lamb Burger, one you should definitely try!

June 22, 2017 2 Comments
Bahn Mi Lamb Burger

The combination of the pickled vegetables, the crispness of sliced cucumber, the freshness of the cilantro and the spiciness of the peppers on a lamb burger is an explosion of flavor!

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Bahn Mi Lamb Burger, one you should definitely try!

Bahn Mi Lamb BurgerBahn Mi Lamb Burgers are oh so good!  I am a huge fan of the flavors that go into a Bahn Mi sandwich.  The combination of the pickled vegetables, the crispness of sliced cucumber, the freshness of the cilantro and the spiciness of the peppers is an explosion of flavor! One you should try and soon!

When I came up with the idea of this burger I couldn’t wait to try it.  The bold taste of the ground lamb works well with the acid and the freshness of the combination of pickled and fresh vegetables.  I added Cilantro Lime compound butter to add to the juiciness of the burger.

Pull out a napkin or three and enjoy this burger, you will want to make it again and again.

Spicy Hoisin Mayonnaise

1/2 cup of Mayonnaise, fresh or your favorite jarred

2 tablespoons Hoisin Sauce

2 tablespoons Thai Sweet Chili Sauce

1 tablespoon rice vinegar

1 tablespoon soy sauce

Mix together and adjust the chili sauce for flavor.

Pickled Vegetables

Julianne daikon radish and carrots

Julienned daikon radish and carrots

1 medium daikon radish

1 large carrot

1-2 teaspoons of kosher salt

1/2 cup sugar

1 cup rice wine vinegar

cut the radish and carrot into matchstick slices.  Toss cut vegetable with a tablespoon of sugar and the salt.  Toss until vegetables start to soften.  Mix the remaining sugar and the rice wine vinegar, making sure the sugar is dissolved.  Put softened vegetables into a glass container and pour the vinegar mixture over the vegetables. Refrigerate for at least one hour.  This recipe was adapted from  The Bahn Mi Handbook, written by Andrea Nguyen

To make the Lamb Burger

1 lb of ground lamb

3-4 french rolls

Cilantro Lime Compound Butter

cucumber slices

cilantro

serrano peppers, sliced thinly

divide meat into 3 or 4 portions each weighing 1/4 to 1/3 pound.  For burger patties around a slice of the compound butter.  Generously salt and pepper.  Heat a cast iron skillet, or heat you grill to medium high.  Place the burger in the pan let sear for 4 minutes without disturbing, flip and cook until desired temperature.  I like my burgers slightly pink and cook to an internal temperature of 145 F.  165 F is well done and the temperature recommended for ground meat.  Remove from heat and let rest for 3-5 minutes.

to Assemble

butter both top and bottom of the french roll with the cilantro lime compound butter, toast on a grill pan or directly on the grill.  Spread the spicy hoisin mayonnaise on both the top and the bottom of the roll.  Add burger to bottom and top with the pickles vegetables, cucumber slices, cilantro and the peppers.

Pull out several napkins and

Enjoy! Chef Bea Marie

 

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2 Comments

  1. Jennifer

    July 13, 2017

    I made this last night for dinner – followed the recipe (except used jalapeno because that’s what I had in my garden) and it was AMAZING! Thank you for the delicious recipe!

    • Chef Bea Marie

      July 13, 2017

      One of my Favorites, I am happy you enjoyed it! Thanks for sharing your results!

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