PreviousContentsNext

Vietnamese-Style Banh Mi Burgers

2

carrots, coarsely shredded

1/4

cup

unseasoned rice vinegar

1

tablespoon

sugar

1/2

cup

mayonnaise

2

tablespoons

Tabasco

2

teaspoons

tomato paste

1

garlic clove, minced

Kosher, salt and freshly ground pepper

1 1/2

pounds ground beef chuck

1 1/2

teaspoons

curry powder

2

tablespoons

vegetable oil

2

tablespoons

unsalted butter, softened

One, 24-inch baguette

2

pickled jalapeņos, thinly sliced

12

cilantro sprigs

1

Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.

2

In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.

3

Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.

4

Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeņo slices and cilantro sprigs. Close the sandwiches and serve hot.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (27.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2597.17

Calories From Fat (75%)

1947.61

% Daily Value

Total Fat 217.84g

335%

Saturated Fat 75.17g

376%

Cholesterol 473.23mg

158%

Sodium 1453.07mg

61%

Potassium 1579.82mg

45%

Total Carbohydrates 61.36g

20%

Fiber 6.94g

28%

Sugar 29.26g

 

Protein 98.8g

198%