Banh Mi Chicken Burger

Name: Banh Mi Chicken Burger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters peeled and coarsely shredded carrots (from about 2 medium carrots); 2 Tbsps fish sauce; 158 milliliters packed fresh cilantro leaves; 1 Tbsp finely chopped fresh ginger; 79 milliliters granulated sugar; 680 grams ground chicken (dark meat or a mixture of dark and white meat); 1 teaspoons kosher salt; 2 teaspoons freshly squeezed lime juice; 1 teaspoon packed finely grated lime zest (from 1 medium lime); 4 romaine lettuce leaves; 4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted; 2 mediums scallions, finely chopped (white and light green parts only); 4 servings Vegetable oil, for oiling the grill; 79 milliliters distilled white vinegar; 2 Tbsps chile-garlic paste or sambal oelek

Banh Mi Chicken Burger might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 625 calories, 37g of protein, and 30g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Vietnamese cuisine. If you have vegetable oil, lime juice, scallions, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved.

Ingredients you will need

Vinegar

Sugar

Salt

Equipment you will use

Sauce Pan

Remove from the heat, add the carrots, and stir to coat them in the pickling mixture.

Ingredients you will need

Carrot

Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator.

Ingredients you will need

Carrot

Place all of the ingredients except the chicken and oil in a large bowl and stir to combine.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Bowl

Add the ground chicken and mix with your hands until just evenly combined.Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky.

Ingredients you will need

Ground Chicken

Water

Meat

Transfer the patties to a baking sheet and refrigerate while you prepare the grill.

Equipment you will use

Baking Sheet

Grill

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more.

Ingredients you will need

Vegetable Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Grill Pan

Spatula

Grill

Tongs

Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich).

Ingredients you will need

Mayonnaise

Spread

Chili Pepper

Roll

Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls.

Ingredients you will need

Chicken Patties

Fresh Cilantro