Tuesday, February 6, 2018

Jay D's Bites: Bánh Mi Burger

Burgers are one of the most versatile dishes anyone can make. From the type of protein used to the flavor profile, a burger can take on many forms. We wanted to steer away from the traditional type and do a play on a Vietnamese sandwich favorite, a Bánh Mi. We seasoned our pork patty with Jay D’s Spicy & Sweet Rub along with a hint of ginger and green onions. For the sauces we used a cilantro yogurt and converted Jay D’s BBQ sauce into an Asian glaze then topped it with pickled carrots, cucumber and jalapeño.

Bánh Mi Burger

Serves 4

Pickling Brine:
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 large carrot
1 cucumber
1 Jalapeno

Using a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.

Pork patty:
1 lb ground pork
¼ cup green onion
1 tsp ginger, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
¼ cup panko
Season pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.
Cilantro Yogurt Dipping Sauce:
1 cup Greek yogurt
½ bunch cilantro, finely chopped

Asian BBQ Sauce:
1 cup Jay D’s Louisiana Barbecue Sauce
3 oz pineapple juice
2 Tbsp dark brown sugar
1½ Tbsp fresh ginger, minced
3½ Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp mirin
2 tsp cornstarch

Combine all ingredients and simmer for 15 min.
Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.

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