Banh Mi Burgers Recipe - Honeysuckle

I've always wondered, if two of my favorite foods, a hamburger and a banh mi sandwich had a baby, what would it look like? Well, after some experimentation, I'm proud to say that I have the answer to that. A banh mi burger! Using a combination of pork and beef, mixed with lemongrass and other spices, topped with pickled daikon and carrots and other classic fixings. And since it's a baby, I'll be making sliders. It's perfect for the big game party! Follow me on Snapchat at honeysucklebee and on Instagram at honeysucklecatering to see what other weird experimentations I come up with. So, to start, I'll work on my pickled daikon and carrots. I'll peel a carrot and daikon and cut them into thin slices. Next, I'll cut them into thin small strips. I'm cutting about half a cup of each. I'll put them in a bowl, then add 1 teaspoon of sugar and 1 teaspoon of salt, then let them sit for 15 minutes. The salt will help extract all the water out of the veggies, leaving it limp and lifeless, like this. This will really help the pickling process. While it's sitting, I'm going to work on my pickling juice. In another bowl, I'll add in a quarter cup of granulated sugar, half a cup of distilled white vinegar, and half a cup of warm water. I'll mix everything together until the sugar dissolves. Once my carrots and daikons are ready, I'll give it a good rinse, then add my vinegar mixture to the bowl. I'll let it sit for another 20 minutes while I work on my burger. I'll use half a pound of ground beef that has 15% fat. Don't worry too much about the fat content because the fat is what will make the burger really juicy. Half a pound of ground pork, 2 tablespoons of finely minced shallots, 2 tablespoons of finely minced lemongrass, 2 tablespoons of fish sauce, 1 tablespoon of thick soy sauce. You can find this at any Asian market, and this is the secret ingredient to this burger. It'll add this nice smoky flavor. I'll also add half a teaspoon of sesame oil, and 1 teaspoon of sugar to balance out the saltiness. I'll give it a good mix, then form the meat into little patties. I'm digging my thumb into the middle so that the meat has room to expand and doesn't have that thick bulge in the middle. So now I'm ready to cook and head on over to the stove. I have this grilling pan that I love for making sliders. On high heat, I'll heat the pan until it's super hot. Then I'll add my burgers, sprinkle a little bit of black pepper on top, and cook them for about 4 minutes on each side until it reaches 160 degrees. Since it has pork in it, I need to make sure that the meat is fully cooked. Once it's done, I'll let it sit for a few minutes while I work on my fixings. On this delicious brioche bun, I'll add my pâté that I got at my local Vietnamese deli. You can find pâté at any grocery store next to the specialty cheese section. Next, I'll squirt a little bit of QP mayo, then top it with my burger patty. Finally, I'll add a few slices of jalapenos, the pickled daikon and carrots, and a little bit of cilantro. If you like to add a little bit more of a spicy kick, I highly recommend sriracha. It's so good! And there we have it, a banh mi slider. It's so delicious, and it's even better with my furikake truffle fries, which I'll show you how to make in my next video. What are two favorite foods that you would mash together? Comment below, and don't forget to subscribe. Have a happy game day, and I'll see you guys next time. Bye!