A classic Vietnamese sandwich transformed into a burger with my own little twists that’s just as flavorful. Enjoy.
4 Hamburger Buns
1 lb Ground Turkey
Fish Sauce, to taste
Granulated Sugar, to taste
Fresh Mint Leaves, Washed And Chopped
Hoisin Sauce, to taste
Salt and Pepper, to taste
2 Garlic Cloves, Peeled And Grated
Chinese Five-Spice Powder, to taste
Rice Paper Wrappers, Cut Into Strips
1 Cup Carrots, Washed, Peeled, Halved Widthwise, And Julienned
Radishes, Washed And Thinly Sliced
Green Peppers, Washed, Seeded, And Sliced
1/4 head Red Cabbage, Washed, Cored, And Grated
2 Scallions, Washed And Thinly Sliced
Fresh Cilantro Leaves, Washed And Chopped
Rice Vinegar, to taste
Granulated Sugar, to taste
Salt, to taste
Fresh Ginger Root, Peeled And Chopped, to taste
Sweet Chili Sauce
1/2 Stick Butter or Margarine, Softened
For the original burgers:
1. In a medium bowl, combine ground turkey, coconut milk, fish sauce, granulated sugar, lemon zest, chopped fresh mint leaves, lime juice, sesame oil, hoisin sauce, salt and pepper, grated garlic, and Chinese five-spice powder with your hands, and form into patties.
2. Heat oil in a cast iron skillet, cook the burgers, bottom-sides down, until those sides are brown, and flip. Repeat with the other sides down, and cover when and if necessary to cook the insides.
3. Uncover, remove from pan, and set aside.
For the pickled vegetables:
1. In a saucepan, dissolve granulated sugar and salt in water and rice vinegar, stir in chopped fresh ginger and sesame seeds, and bring to a boil. Bring the mixture to a simmer, place julienned carrots, thinly sliced radishes, bean sprouts, and sliced green peppers into a medium bowl, and pour the pickling liquid over them. Let sit for at least 30 minutes.
For the slaw:
1. Soak rice paper strips in warm water until soft and workable, using your hands to move them around as they soak. This should take about 20 seconds or so.
2. Drain pickled vegetables, and discard pickled ginger. Pour back into the bowl, and stir in grated red cabbage, thinly sliced scallions, chopped fresh cilantro leaves, and rice “noodles”.
For the sweet chili mayo:
1. In a small bowl, combine mayo and sweet chili sauce.
For the finished burgers:
1. Spread 1/4 stick of butter on the cut side of each hamburger bun.
3. Toast them, butter-side down, in a cast iron skillet until warm.
4. Spread sweet chili mayo on toasted buns, top half with the cooked turkey mixture and pickled “noodle” and vegetable slaw, and flip the other halves onto them. Press the burgers down, so they stay together, and enjoy.
Yields: 4 turkey pad-thai inspired bánh mi burgers with rice “noodle” and pickled vegetable slaw and sweet chili mayo