Banh Mi Burger

I’m a sucker for a unique beef burger alternative and this Bahn Mi Burger gives you just that! 

Seasoned with fish sauce and topped with your traditional Vietnamese Banh MI sandwich toppings: cilantro, cucumber, and carrots,  is what makes this burger stand out. Of course, instead of lamb this can be made with any ground meat of choice. Serve on a Brioche bun with a quick and easy Harissa Mayo and you won’t be disappointed, I promise!

Author: Foodie On The Fly

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Lamb Banh Mi Burger

Prep time: 10 MinCook time: 8 MinInactive time: 30 MinTotal time: 48 Min

Ingredients

• 1 lb ground lamb
• 1 tbsp sugar
• 2 tsp cornstarch
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 tbsp fish sauce
• 1/4 cup fresh basil, finely chopped
• green onions, finely chopped
• 4 garlic cloves, minced
• sesame oil for cooking
• Toppings: 1 cucumber, shredded, 1 carrot, shredded, cilantro, and jalapeños (optional)
• Harissa Mayo (recipe found in the blog)
• Brioche buns

Instructions

1. In a large bowl combine the lamb, sugar, cornstarch, black pepper, salt, fish sauce, basil, green onions, and garlic until fully incorporated and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around. The patties should be about ⅓” thick. 
2. Place on a covered plate and allow to chill for 30 minutes in the fridge.
3. In a small bowl combine ingredients for the Harissa Mayo and whisk until smooth. The mayo can be made ahead of time and stored in the fridge for up to a week.
4. Place a large cast-iron skillet over medium-high heat and coat lightly with sesame oil.
5. Working in batches of two, place the lamb patties in the skillet and cook without moving until edges begin to crisp. Cook for 3-4 minutes per side, or until the desired doneness is reached (internal temperature for rare is 145 degrees).
6. Toast the brioche buns and liberally spread with Harissa Mayo. Add the lamb patties and top with the shredded cucumber and carrot, jalapenos, and cilantro.
7. Serve immediately.

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