Devin Alexander's Bahn Mi Burger

-
- Prep time
- 15 min
-
- Cook time
- 5 min
-
- Servings
- 2 Servings
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- Serving size
-
1 burger
Ingredients
- rice vinegar
- 1/4 cup
- 1/4 cup
- zero calorie natural sweetener
- 1 tbsp
- 1 tbsp
- salt
- 1/4 tsp
- 1/4 tsp
- black pepper (plus additional to taste)
- 1/4 tsp
- 1/4 tsp
- radishes (trimmed and cut into matchstick pieces)
- 3
- 3
- small carrot (peeled and cut into matchstick pieces)
- 1
- 1
- whole grain or multigrain baguette (2 oz each)
- 2 pieces
- 2 pieces
- 96% lean ground beef
- 8 oz
- 227 g
- English cucumber slices (1/8-inch thick)
- 1/4 cup
- 1/4 cup
- fresh cilantro
- 1/4 cup
- 1/4 cup
- jalapeño pepper (sliced very thinly into 12 rounds)
- 1
- 1
- sriracha
- 2 tsp
- 2 tsp
Directions
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Preheat a grill to high.
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In a deep small bowl or storage container, combine the vinegar, 1/4 cup water, sweetener, salt, 1/8 tsp pepper, radishes, and carrots. Set aside.
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Cut open the baguettes all the way through (sandwich style).
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On a sheet of parchment paper or wax paper, shape the beef into 2 equal patties that are about 1/2 inch larger than the size of one baguette half (burgers will shrink when cooked, so if you make them slightly larger, they will fit perfectly after cooking). Season the patties with additional pepper, if desired. Grill patties on high until desired doneness is reached, about 1-2 minutes per side for medium rare.
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Meanwhile, add baguette pieces to the grill, insides face down, away from direct flame, for about 30 seconds to 1 minute. Watch carefully so they don't burn - you just want them very lightly toasted.
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Place one bottom piece of baguette on each of two plates. Add a burger patty to each. Top each patty evenly with the cucumber, cilantro, and jalepenos.
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Drain the carrots and radishes from the pickling liquid. Divide evenly among the 2 burgers. Drizzle each burger with sriracha and top with the baguette tops. Enjoy immediately.