Veal Banh Mi Burgers

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients:

For burgers:
● 2 pounds/ 900 g ground veal
● 1/4 cup/ 5 g basil, finely chopped
● 1/4 cup/ 5 g cilantro, finely chopped
● 8 garlic cloves, minced
● 1 small onion finely diced, about 1⁄2 cup/ 90 g
● 2 tablespoons fish sauce
● 1 tablespoon sriracha
● 1 tablespoon sugar
● 1 teaspoon freshly ground black pepper
● 2 teaspoons sea salt

Sriracha Mayonnaise:
● 1/2 cup/ 120 g mayonnaise
● 1 tablespoon sriracha
Quick Pickles:
● 2 tablespoons rice wine vinegar
● 1/4 teaspoon sea salt
● 1 teaspoon sugar
● 1 scallion, white and green parts thinly sliced

● 1 small cucumber, thinly sliced
● 1 small carrot, thinly sliced
For serving:
● 6 to 8 hamburger buns
● 2 tablespoons unsalted butter, softened
● Fresh cilantro and/or basil
● Sriracha Mayonnaise (recipe below)
● Cucumber and Carrot Quick Pickles (recipe below)

Instructions:

1. Make patties:
In a large bowl combine the veal, basil, cilantro, garlic, onion, fish sauce,
sriracha, sugar, black pepper, and sea salt. Mix well to combine. Form into 6-8
patties then sear in a heavy duty skillet, grill pan or on a grill until cooked
through, about 3 to 5 minutes per side*.

2. Combine ingredients for sriracha mayonnaise:
In a small bowl mix together the mayonnaise and sriracha. Store in an airtight
container for up to one week.
3. Prepare the quick pickles:
In a small bowl whisk together the rice wine vinegar, salt, and sugar. Add the
scallions, cucumber, and carrot and toss well to combine. Let this sit for at
least 10 minutes before serving.

4. Assemble the burgers:
Toast the hamburger buns in the skillet with the butter then slather with
sriracha mayonnaise. Add the burger then top with pickles and fresh cilantro or basil. Serve right away.

 

*The USDA recommends a minimum internal temperature of 160ºF for ground veal