RECIPES: Recipe Details
Fo-Fo (Faux Pho) Burgers -- Vietnamese-Inspired Spiced Burgers with Gingery Onions
The habit-forming Vietnamese noodle soup pho is made with a hearty beef broth and a complex blend of spices and served with fresh herbs. I wanted to create a burger based on its flavors: beef, onions, ginger, fresh basil and cilantro and the subtle deepness of Asian fish sauce.
(A confession: â€œPhoâ€ is pronounced â€œphuhâ€ not â€œfoh.â€ Consider it poetic license in the service of a pun.)
1 1/2 tablespoons chopped Thai basil leaves
1 tablespoon chopped fresh cilantro
1 tablespoon chopped scallions
1 cup good mayonnaise (not Miracle Whip or â€œsalad dressingâ€)
2 teaspoons freshly squeezed lime juice
1/2 teaspoon Vietnamese or Thai fish sauce (nuoc mam)
1 tablespoon grated fresh ginger
1/4 teaspoon freshly ground star anise
Scant 1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons kosher salt, or to taste
1/4 teaspoon ground black pepper
2 pounds ground chuck
1 teaspoon Vietnamese fish sauce (nuoc mam)
2 tablespoons grated fresh ginger
3 tablespoons canola oil
2 medium to large white onions
3 tablespoons grated fresh ginger, juice squeezed out
2 tablespoons Sutter Home GewÃ¼rztraminer white wine
Vegetable oil for grill
6 ciabatta bread rolls, or ciabatta loafs cut into six burger-bun-sized chunks
6 leaves red leaf lettuce
12 leaves Thai basil
12 small sprigs fresh cilantro
Herbed mayonnaise: Herbed mayonnaise can be prepared several hours ahead. Stir the chopped herbs into mayonnaise, add lime juice, fish sauce. Squeeze juice from grated ginger into mayonnaise, reserve the ginger. Chill until ready to use.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the burger patties: Mix the star anise, cloves, cinnamon, salt and pepper well in a small bowl. Blend well into the beef. Sprinkle 1/3 of spice mix over the ground chuck, then add the fish sauce. Squeeze juice from the grated ginger (reserve the ginger). Mix lightly. Add half the remaining spice blend, mix lightly, add rest of spices and mix lightly until the spices are well distributed. Form six patties, and set onto platter, covered with plastic wrap or foil, awaiting grilling.
For the caramelized onions: Put the oil into a 12-inch cast iron (or other fire-proof) skillet. Thinly slice onions. Put into skillet with the reserved 3 tablespoons of grated ginger. Set skillet over medium-high to high heat and cook, stirring often, until onions are golden â€“ about 15-20 minutes. Add the wine, let it boil off for 1-2 minutes. Remove onions from grill and set aside, covered with aluminum foil to keep warm.
When the grill is ready, brush it with oil. Put patties on the grill, cover and cook until browned on bottom. Turn, cook until done to preference â€“ about 5 minutes more for medium. Place the ciabatta buns or bread, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers: Spread both sides of bread with Herbed Mayonnaise. On the bottom of bun, spread 1 to 1 1/2 tablespoons caramelized onions, to taste. Cover with burger. Atop each burger put a leaf of red leaf lettuce, then two basil leaves and two small cilantro sprigs atop the lettuce. Add the bun tops, and serve.
Mayonnaise can be made up to a day ahead, and burgers mixed several hours before grilling, and refrigerated. Also, if any of the mayonnaise sauce is left over it makes a killer tomato sandwich.