Wine Varietal: Chenin Blanc
Banh Mi’s top my list as one of the all time greatest sandwiches. The meat options tend to change depending on where you go but the toppings stay constant. Here with the Banh Mi Burger, I added a little burger flare (dill pickles and a spicy mayonnaise) to marry the two worlds.
For the Patties:
3 tablespoons Fish Sauce
2 tablespoons Soy Sauce
2 Garlic Clove, minced
1 teaspoon Fresh Ginger, grated
2 tablespoons Shallots, minced
2 ½ pounds Ground Beef Chuck
1 teaspoon Granulated Sugar
1 teaspoon Salt
3 tablespoons Fresh Lime Juice
2 tablespoons Rice Wine Vinegar
3 tablespoons Toasted Sesame Oil
1 large Radish, peeled and shredded
1 large Carrot, peeled and shredded
1 Large Kosher Dill Pickle, julienne
1 Red Bell Pepper, seeded and julienne
¼ cup Packed Cilantro, roughly chopped
Kung Pao Mayonnaise:
1 cup Asian Style Mayonnaise
1 ½ tablespoons Asian Garlic Chili Sauce
2 tablespoons Scallions, thinly sliced
Vegetable Oil for brushing the grill
1 Fresh Style Baguette, ends removed and sliced into 6 even pieces
3 tablespoons Butter, softened
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties:
Whisk together in a medium bowl fish sauce, soy sauce, garlic, ginger and shallots. Mix in ground beef and sausage using a spoon, so to not over work the meat. Combine until blended. Form into 6 equal patties, cover with plastic wrap and chill until ready to grill.
To make the Saigon Slaw:
In a large bowl whisk together sugar, salt, lime juice, vinegar and sesame oil until blended. Toss together with radish, carrots, pickle, bell pepper and cilantro until vegetables are coated. Cover and chill until ready to serve.
To make the Kung Pao Mayonnaise:
In a food processor blend together mayonnaise, garlic chili sauce and scallions until smooth. Cover and chill until ready to serve.
Brush grill grates with oil. Place patties on the rack and grill for 4-5 minutes on each side, turning once, for medium. Split baguette pieces and brush with butter, place cut side down on the grill racks to toast.
To assemble the burgers:
Spread mayonnaise mixture evenly onto toasted baguettes. Top with burgers and a generous serving of slaw before serving.