Bánh Mì Blended Burger

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Bánh Mì Blended Burger

  • Author: Alison Fagan, 2021 Blended Burger Contest Winner
  • Yield: 2 burgers 1x

Description

2021 Blended Burger Contest Winner – Professional Alison Fagan


Ingredients

Scale

Marinade

  • 2 cloves garlic, minced
  • 1 teaspoon chopped cilantro
  • 1 teaspoon chopped Thai basil
  • 1 teaspoon minced ginger
  • 1 1/2 teaspoons roughly chopped lemongrass
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark brown sugar
  • Pepper, to taste

Patties

  • 3 ounces ground pork
  • 3 ounces ground beef
  • 3 shiitake mushrooms, finely chopped

 Pickled Vegetables

  • 1/4 cup water
  • 1/3 cup unseasoned rice vinegar
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon salt
  • 1/4 cup shredded carrots
  • 1/4 cup shredded beets

 Spicy Lime Mayo

  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • Juice of one lime

 Fried Oyster Mushrooms

  • 1 tablespoon sesame oil
  • 4 large oyster mushrooms
  • 1 tablespoon soy sauce
  • Pepper, to taste
  • 1 teaspoon fish sauce

 

  • 2 Kaiser rolls
  • Cilantro, finely chopped
  • Thai basil, chiffonade or thinly sliced
  • Green onion, thinly sliced
  • Half a lime, cut into 4 wedges

Instructions

  1. Prepare marinade by mixing together garlic, cilantro, Thai basil, ginger, lemongrass, fish sauce, soy sauce, brown sugar and pepper in a small bowl. Add pork, beef and shiitake mushrooms. Mix until completely incorporated. Cover tightly with plastic wrap and place the burger mixture into the refrigerator for 30 minutes to 2 hours.
  2. While the mushroom-meat mixture chills, prepare the Pickled Vegetables. Start by whisking together the water, rice vinegar, fish sauce, ginger and salt into a medium-sized bowl. Toss in carrots and beets. Cover tightly and refrigerate until ready to use.
  3. Prepare the Spicy Lime Mayo by mixing the mayonnaise, Sriracha and lime juice in a small bowl. Cover the bowl with plastic wrap and refrigerate until ready to use.
  4. To prepare the Fried Oyster Mushrooms, begin by heating a cast iron skillet over medium-high heat. Add one tablespoon of sesame oil. Once hot and glistening, add each oyster mushroom, top down, into the pan. Drizzle with soy sauce and season with pepper. Using another skillet, press down to flatten the mushrooms. Leaving the skillet on top of the mushrooms, cook until they slightly crisp and turn golden brown, 4 minutes. Remove the skillet, add fish sauce and flip over the mushrooms. Cook 3-4 minutes or until the underside is golden brown. Remove the mushrooms from the pan to cool. Keep skillet hot for cooking patties.
  5. Remove the mushroom-meat mixture from the refrigerator and form two patties. Place them onto the cast iron skillet and cook, undisturbed, for 6 minutes or until a crust has formed and the burger easily releases itself. Flip over and cook for 4-5 minutes. Remove the burgers from the skillet.
  6. To assemble, slice 2 Kaiser rolls in half and lightly toast. Spread the Spicy Lime Mayo on the bottom half of the buns. Top with patty. Next, using a fork, lift out some of the carrots and beets and press the vegetables into the side of the bowl getting rid of excess liquid. Place the vegetables on top of each burger. Top with 2 of the Fried Oyster Mushrooms. Finally, sprinkle with cilantro, Thai basil and green onion. Top with the bun and serve each burger with 2 lime wedges.

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