Spicy Saigon Beef Burger

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This recipe for Vietnamese-style Spicy Saigon beef burgers teams Asian flavours with crusty baguette and mayonnaise, two French ingredients popular in Vietnam since colonial times.

 

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 1 ½ lb (750 g) Ground Sirloin, Round or Chuck*
 ¼ cup (50 mL) finely chopped fresh coriander
 2 cloves garlic, minced
 2 green onions, finely chopped
 1 tbsp (15 mL) EACH salt, finely grated lemon rind and minced ginger root
 ¼ tbsp (1 mL) hot chili pepper flakes
 1 narrow baguette, cut into quarters and split in half lengthwise
 Mayonnaise, shredded nappa cabbage or lettuce, thinly sliced English cucumber
 Spicy Carrot Slaw (recipe follows)
1

Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.

2

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.

3

Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.

4

Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.

Ingredients

 1 ½ lb (750 g) Ground Sirloin, Round or Chuck*
 ¼ cup (50 mL) finely chopped fresh coriander
 2 cloves garlic, minced
 2 green onions, finely chopped
 1 tbsp (15 mL) EACH salt, finely grated lemon rind and minced ginger root
 ¼ tbsp (1 mL) hot chili pepper flakes
 1 narrow baguette, cut into quarters and split in half lengthwise
 Mayonnaise, shredded nappa cabbage or lettuce, thinly sliced English cucumber
 Spicy Carrot Slaw (recipe follows)

Directions

1

Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.

2

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.

3

Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.

4

Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.

Spicy Saigon Beef Burger
IngredientsDirections