Banh Mi Burger

How to make Banh Mi Burger Recipe - These oblong-shaped patties, served on baguettes instead of traditional hamburger rolls, are a takeoff on Vietnamese banh mi sandwiches. A culinary legacy of France’s colonial rule in Vietnam, the sandwiches draw from both cultures, as does our burger with a nod to our northern neighbors, French Canada. We use the reverse-sear method for these burgers, which allows the meat to cook through yet stay juicy inside. At the last minute, just before serving, we transfer it to the stovetop and create a nice crust in the skillet. The Pork Corton should be made the day before you plan to serve these.

Ingredients:

2 1/2 pounds (1.1 kg) boneless pork shoulder or butt

3 tablespoons (45 ml) fish sauce (preferably Red Boat brand)

1 tablespoon (6 g) minced fresh ginger

2 teaspoons (10 g) palm sugar or light brown sugar

2 teaspoons (9 g) Chinese chili garlic sauce

1 clove garlic, minced

1 teaspoon (5 ml) soy sauce

1 teaspoon (2 g) fresh cracked white pepper

1/2 teaspoon (2.5 ml) sesame oil

1/2 cup (25 g) panko

Peanut oil, for cooking

Lime wedge

2 baguettes, hollowed out and cut into thirds

1 cup (225 g) mayonnaise (we prefer Kewpie mayonnaise, found in many Asian markets)

Pork Corton (recipe follows)

1/2 English cucumber, thinly sliced

1 carrot, shredded

1/2 jalapeño pepper, thinly sliced

Cilantro, mint, and basil leaves

6 pieces butter lettuce

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer, parchment paper

Freeze the pork until stiff but not frozen, about 1 hour.

Using the coarse grinder plate, grind the pork according to the technique in chapter 1 (see page 15). Refrigerate until ready to use.

Line a sheet pan with parchment paper. Preheat the oven to 275°F (140°C, gas mark 1). In a large bowl, combine the ground pork, fish sauce, ginger, brown sugar, chili sauce, garlic, soy sauce, white pepper, and sesame oil. Carefully fold in the bread crumbs. With moistened hands, shape the mixture into 6 flat, oval patties, about 3/4 inch (2 cm) thick.

Place the patties on the parchment-lined pans and bake on the center rack of the oven for 30 minutes or until an instant-read thermometer registers 145°F (63°C).

Remove from the oven and heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush the peanut oil onto the skillet and sear the patties for 1 minute. Using a thin, flexible metal spatula, carefully turn the patties over and sear the other side for 1 minute.

Remove the burgers to the sheet pan, squeeze them with the lime wedge, and let the burgers rest while you toast the baguettes. Wipe out the griddle. Spread the cut sides of the baguettes with the mayonnaise and place on the griddle over very low heat until the mayonnaise starts to brown, just about a minute. Transfer to a platter, toasted side up.

Assemble the burgers: Place a burger on the bottom half of each roll. Smear a generous amount of Pork Corton on the top halves of the baguettes. Layer the cucumber, carrot, jalapeño, herbs, and butter lettuce on the burgers. Place the top halves of the baguettes on the burgers and serve immediately. YIELD: 6 burgers

PORK CORTON:

This pork spread, a Quebecois staple (also known as cretons in French-speaking Canada), is similar to rillettes or pork pâté. Geographical proximity has made the dish fairly common in parts of northern New England as well. We learned to make it after spending some time in Montreal. It is perfect for spreading on toast or our Banh Mi Burger.

Ingredients:

2 pounds (900 g) pork shoulder, including as much fat as possible, cut in pieces to fit in grinder tube

1 cup (235 ml) milk

1 medium onion, minced

1 tablespoon (15 ml) Maggi Seasoning

1 tablespoon (15 g) kosher salt

1/2 cup (60 g) fine dry bread crumbs

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer

Freeze the pork shoulder until stiff but not frozen, about 1 hour. Grind the pork and pork fat using the coarse grinder plate and then grind it again using the fine grinder plate. In a large saucepan over medium-low heat, cook the ground meat, milk, onion, Maggi Seasoning, and salt until it begins to simmer, stirring and folding to blend the milk into the pork. Reduce the heat to low and cook for 1 1/2 hours, stirring occasionally. Add the bread crumbs and cook for another 1/2 hour. Remove from the heat and cool to room temperature. The fat will have separated during cooling. Fold the fat into the pork mixture and spoon the corton into a crock or bowl. Cover tightly with plastic wrap and refrigerate overnight. YIELD: 5 cups

Banh Mi Burger