Bun Mi Burgers Recipe
The Bun Mi (Bánh mì) sandwich originated from the French colonization of Vietnam. Only the rich were able to afford these gourmet sandwiches because all the butter, pate, and ham were imported at that time. After the French departure in 1954, the Vietnamese learned the baking techniques, made smaller baguettes and incorporated Southeast Asian spices, herbs, and vegetables. When you combine that with marinated meats like BBQ pork, grilled beef, and lemongrass chicken, the Bun Mi Sandwich is a very delicious and affordable meal.
Ingredients
- For the sauce:
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 3 tablespoons dark soy sauce
- 2 tablespoons Siracha
- For the slaw:
- 2 carrots, cut into matchsticks
- ½ English (seedless) cucumber, cut into matchsticks
- 4 large radishes, cut into matchsticks
- ½ cup water
- ¼ cup sugar
- ½ cup white vinegar">wine vinegar or rice vinegar
- 1 round teaspoon kosher salt
- For the burgers:
- 1 ½ pounds ground pork
- ¼ pound bologna, chopped then finely ground in a food processor
- 4 cloves garlic, minced
- 1 1-inch piece of ginger root, peeled and grated
- Salt and lots of black pepper
- A drizzle of vegetable oil
- 4 keiser rolls, split and lightly toasted
- Buttery lettuce leaves, such as Bibb or Boston, etc.
- Mint leaves and cilantro leaves, for garnish
- Exotic root vegetable chips, such as Terra brand
Directions
- Combine the sauce ingredients in small pot and warm over low heat.
- For the slaw, add the carrots, cucumber and radishes to a bowl. Combine the water, sugar, vinegar and salt in a saucepot and heat to dissolve the sugar and salt. Pour the liquid over the slaw, toss the salad and chill or reserve at room temperature.
- For the burgers, combine the meats with the garlic, ginger, salt and pepper. Form four patties. Heat a little oil in a skillet over medium-high heat and cook the burgers for 10-12 minutes, turning once. Bathe them in sauce during the last minute of cooking
- Pile the burgers on the rolls and top with lettuce, mint, cilantro and slaw. Set the roll tops in place and serve with exotic root vegetable chips alongside.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 402 | 58% |
| Total Fat 44.6g | 56% |
| Saturated Fat 16.63g | 67% |
| Trans Fat 0.42g | |
| Cholesterol 139mg | 46% |
| Sodium 1884mg | 79% |
| Potassium 770mg | 22% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 30.7g | 20% |
| Protein 33.64g | 54% |
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