Banh Mi Style Burgers

I have been thinking about this for a while. It did not disappoint! I was not sure whether I would use pork, turkey, or beef. I ended up using beef. I used rolls I had in the freezer (garlic knots). I thawed then warmed in the oven. I spilt the rolls, spread a thin layer of mayo on each side and toasted in an iron skillet. I created a sweet chili aioli by mixing mayo (Hellman’s) and Thai Kitchen Sweet Red Chili Sauce (from Costco). I added some salt, pepper, and dried cilantro to the sauce. The balance was to add the chili sauce until I no longer tasted mayo. Sorry, I did not measure. I made pickled carrots and daikon. The ratio was 2 medium carrots to ½ radish. You can choose your ratio. That is the size daikon I purchased. You can decide how much brine you want or need. The fries were air fryer fries. I love my Ninja Foodie. However, I now wish I had a new one with the sous vide option.

Pickle Brine Banh Mi Vegetables

¼ cup white vinegar
½ cup rice vinegar
1 cup water
¹/₈ cup sugar
1¼ TB salt

1. Slice carrots and daikon (I used mandolin but you can use knife or other tool).  
2. Place veggies in a jar.
3. Heat on stove until sugar and salt are dissolved.
4. Pour hot brine over veggies.  

I waited at least an hour before using. I like the square, thin, shape of the veggies. The “Internet” sates you can used from immediately until 1, 2, or 3 weeks. Not sure why this info varies.

Air Fryer Fries

I use a kitchen tool to cut the fries. I did peel them. Sometimes, I do leave the skin on. I like to cut blemishes which are easier to see without the peel. I soak the fries in cold water, then drain, rinse, and dry. I like to oil them (olive oil) and sprinkle with Original Tony Chachere’s Creole Seasoning. I set the Ninja for 390-degrees F in air fryer mode. I used the crisper lid. I checked and rotated every 5 or so minutes until they were done. Do not overfill. If you make in several batches, do not add the oil or seasoning until you are about to fry. The potatoes might weep liquid. If so drain and dry before adding oil and seasoning. Fry 13-20 minutes.

Burger

I used a pound of 90/10 burger meat to which I gently added olive oil, salt, pepper, garlic powder, and onion powder. I formed 4 equal and evenly shaped burgers and placed them in the fridge to keep cool until time to cook. Do no over handle the burgers when mixing and forming. I used an iron skillet and cooked 5 minutes each side. The temp was not well done, so I flipped once again for another minute. The burgers rested while I assembled the rolls. I placed some sweet chili aioli on each side of the buns, place the burger on the bottom sauce, then topped with pickled veggies.