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Vietnamese Burgers

May is National Burger Month. It’s only right to celebrate with a few new hamburger recipes for the season.

Vietnamese Burgers

Author: Hamilton Beach Test Kitchen

Ingredients

PICKLED RADISH SLAW
  • 1/2 white vinegar
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 1 package (1 pound) large radishes
  • 1 large thick carrot, peeled
  • 1/2 cup chopped cilantro
SRIRACHA MAYONNAISE
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
VIETNAMESE BURGERS
  • 1 pound ground beef (90% lean)
  • 2 cloves garlic, minced
  • 1 piece (about 3 inches) lemongrass, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 4 mini ciabatta rolls

Instructions

  1. Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors.
  2. Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate.
  3. Heat indoor grill to SEAR or highest setting.
  4. In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties.
  5. Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 160°F when tested with a meat thermometer.
  6. Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw.

Notes

Serves 4

Pickled Radish Slaw may be made ahead and refrigerated overnight. Shaping the burgers to an even thickness ensures even cooking and prevents the edges from drying out before the center is cooked. The USDA recommends that ground meat should be cooked to at least medium doneness 160°F or until the center of the patty is no longer pink.

My perfect burger is a classic, no-nonsense cheeseburger with a squeeze of ketchup.  While sometimes all you need is the patty and the bun, burgers are easily customizable. So take a step back from your probably-far-too-simple (guilty), go-to recipe and mix in some unexpected flavors this summer.

To make Vietnamese burgers, mix ground beef, garlic, lemongrass, salt, and pepper together before shaping them into patties and tossing them on the grill. The lemongrass adds a subtle citrus flavor to the meat and pairs with garlic to create an aroma that will have your family following their noses right to the table.

Leave the ketchup and mustard in the fridge, you won’t need them. Instead, we topped these Asian-inspired burgers with a pickled radish slaw and sriracha mayonnaise. Not only does the slaw add a satisfying, crunchy texture to the hot, juicy burgers, the bright color pops on the plate. A simple mixture of mayo and Sriracha adds a little heat to the burger. Be forewarned – this stuff is addictive. Make a little extra to dip your homemade fries (or even tater tots!) in, or store it in the fridge to use when making sandwiches next week (#mealprep).

Whether you’re grilling Vietnamese burgers to share with neighbors over Memorial Day weekend or making four to feed the family, no one will miss the standard LTO burger. 

With the Indoor Searing Grill, you can enjoy outdoor grilled flavor anytime you want, regardless of the weather.

Other burger recipes to try this summer:

https://blog.hamiltonbeach.com/spicy-turkey-burger-with-avocado-shallot-relish/

https://blog.hamiltonbeach.com/greek-turkey-burgers/

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Comments

  1. You’re making me nostalgic for the time I spent in Vietnam last year. I think I’ll add a dash more sriracha to the mayonnaise mix. I love it spicy!

  2. If the post is good and it is not appreciated then it is not right. I think your post is very beautiful and I would like to keep reading this post again and again and keep writing such posts.

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