Best Saigon Bistro Burger Extraordinaire Recipes

THE BISTRO BURGER

Steps:

• For the Burger Sauce, combine all ingredients in a jar and mix well. Store in refrigerator, for up to 7 days.
• For the Frozen Flavour Burst logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.
• Preheat oven to 375°F and panini grill to medium-high setting.
• For burger patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.
• Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture. Shape into patties that are apx. 1" thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.
• Heat 1½ - 2 tbsp cooking oil in frypan over medium high heat. Sear burgers, two minutes each side. Do not press down on the burgers. Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips). Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.
• To candy the prosciutto - mix together 2 tbsp maple syrup with 2 tbsp. brown sugar. Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.
• Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.
• To assemble burgers:
• Select hamburger rolls of choice and split in half, horizontally. Butter each half and, if desired, toast on grill or in oven. Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger. Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato. Serve with your favorite side salad or home fries.

BISTRO BURGERS

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
• Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
• Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
• Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

BISTRO BURGER

Steps:

• Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper. Slowly add the olive oil and whisk until emulsified. Add the endive to the bowl and toss to coat. Let sit at room temperature for 15 minutes before serving.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and with the coarsely ground black pepper.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
• Place the burgers on the bun bottoms and top each one with some of the endive. Cover with the bun tops and serve immediately.

SAIGON BISTRO BURGER EXTRAORDINAIRE

Steps:

• 1. For the BURGERS: In a medium bowl, combine the pork, beef and shrimp. Mix with your hands gently (don't handle too much) and form into four 8-ounce burger patties, cover and refrigerate for at least 1 hour. Let foie gras come to room temperature, cover and set aside.
• 2. For the BASTE: In a large bowl, whisk the fish sauce, hot water and sugar until the sugar is dissolved. Add the lime juice, ginger, garlic, turmeric, curry paste, and whisk to break up paste. Then add the lemongrass, shallots, mint and basil and mix well.
• 3. For the Vietnamese MAYO: Combine the sugar, nuoc mam, hot water, and lime juice and whisk until sugar is dissolved. Then add the mayo, curry powder, ginger, Sriracha and turmeric and whisk until smooth. Set aside and chill
• 4. For the DIPPING SAUCE: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and chile and mix well. Set aside and keep room temperature.
• 5. Preheat a grill to 300˚F to 350˚F (medium to medium-high heat) for direct and indirect heating.
• 6. Generously brush both sides of the burgers with the marinade, then grill to desired doneness (suggest medium rare). During the grilling process, brush the burgers several times on each side with the marinade so that the sugar helps form a nice crust on the burgers. Grill about 2 minutes over the heated side of the grill, 3-4 minutes on the unheated side.
• 7. Brush the foie gras slices with the marinade, then grill about 1 minute per side over direct heat. While slices are cooking lightly butter and toast the Hawaiian buns, buttered side down.
• 8. Place a burger on the bottom of each bun followed by a slice of the foie gras. Add 1-2 teaspoons of the mayo, and then some of the carrots and daikon, and a sprinkle of cilantro leaves. Finish with the lettuce and the top bun. Make all four burgers and serve with the nuoc mam on the side as a dipping sauce.