There I was, lying in savasana, trying hard to focus only on my breathing, when it hit me like a ton of bricks: our lackadaisical fridge leftovers equated to two hungry bear servings of bánh mì burgers. Oh heck yes. Fortunately, my instant culinary epiphany didn’t result in anything audibly unpleasant in yoga class. Double yes.
I did the round up. Cucumbers, carrots, cilantro, sriracha, vinegar, buns … WE SET, MEIN. All I had to do was warm-water defrost our CSA ground beef. We were ret-to-go. It’s true, no microwaves here, boo.
Sink your teeth into this fabulously Americanized take on a Vietanemse specialty. I sure did when I bit into it. Acidic, salty, and wondrous through and through.
Bánh Mì Burgers
Serves four people
1.5-2 lb. ground beef (we like it thick)
1-2 carrots, julienned
1 lg. cucumber, thinly sliced
1-2 garlic cloves, minced
1 tbsp. sriracha
½ c. safflower mayo
½ c. white vinegar
1 tsp. white sugar
1 tsp. salt
10 cilantro sprigs, stems removed
4 brioche burger buns, hunz
Salt, and some pepper
Cast iron skillet
Small mixing bowl
- Prep your pickles. Combine vinegar, sugar, and salt in a bowl. Mix to combine. Drop in your cukes and carrots. Let the magic happen for at least 15 minutes.
- Form your beef. Said like beeehhfff. Make four gigantic patties. Generously season with salt and pepper on both sides.
- Heat a cast iron skillet to medium-high heat. Toss the patties on. No pattie PDA: make sure they don’t touch! For medium rare, cook four minutes on one side, three on the second, and rest under loose foil for five minutes.
- Heat yo’ buns. Preheat oven to high broil. Cut those suckers in half and toss’m in for 3 to 5 minutes. Pay attention!!
- Make your aioli. Combine mayo, sriracha, and garlic. Stir. Remove buns from the oven and slather intensely and everywhere. Sprinkle with cilantro.