Best Vietnamese Bistro Burgers Recipes

Bistro Burgers image

Provided by 2Bleu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon fresh dill, chopped
1 large vidalia onions, sliced or 1 large sweet onion
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon brown sugar
salt, to taste
black pepper, to taste
1 lb ground sirloin or 1 lb chuck
salt, to taste
black pepper, to taste
8 slices cheddar cheese, thick slices (a combo of yellow and white cheeses looks stunning)
4 hamburger buns, toasted (use good quality buns)
romaine lettuce
sliced dill pickle
ketchup
ruffles potato chips (optional, add them along side, or right into your burger for a nice crunch)

Steps:

MAKE SAUCE: Whisk sauce ingredients together in a small bowl. Set aside, allowing flavors to meld.
MAKE VIDALIA: In a sauté pan over medium-low heat, heat butter and oil. Add sliced onion, sprinkle with brown sugar and simmer for approximately 20-30 minutes, stirring occasionally until caramelized. Set aside, keeping them warm.
MAKE BURGERS: Meanwhile, preheat grill or a cast iron skillet to high. Divide the ground sirloin into 4 burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3-4 minutes on each side for medium-rare doneness. During last minutes of cooking add caramelized onion to each burger, then 2 slices of cheese. Cover grill or pan for approximately 1 minute to melt cheese.
ASSEMBLY: Spread Bistro sauce on bottom of the toasted buns. Place burgers on buns. Top with suggested toppings.

Nutrition Facts : Calories 728, Fat 46.3, SaturatedFat 21.8, Cholesterol 144.3, Sodium 730.4, Carbohydrate 37, Fiber 1.6, Sugar 14.3, Protein 40.4

Vietnamese-Style Banh Mi Burgers image

Provided by keeney

Categories Meat

Time 45m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 16

2 carrots, coarsely chopped
1/4 cup rice vinegar, unseasoned
1 tablespoon sugar
1/2 cup mayonnaise
2 tablespoons Tabasco sauce
2 teaspoons tomato paste
1 garlic clove, minced
kosher salt
fresh ground pepper
1 1/2 lbs ground chuck
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter, softened
one 24-inch baguette, quartered crosswise and split
2 pickled jalapeno peppers, thinly sliced
12 fresh cilantro stems

Steps:

Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
Close sandwiches and serve hot.
Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.

Nutrition Facts : Calories 647, Fat 51.8, SaturatedFat 17.6, Cholesterol 140.3, Sodium 577.1, Carbohydrate 14.6, Fiber 1.6, Sugar 6.9, Protein 30.7