The Roadhouse Banh Mi Burger

Name: The Roadhouse Banh Mi Burger
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 lb ground pork; 3/4 lb ground beef; 8-10 shrimp (recommend 16-20's) chopped; 1/3 c regular bread crumbs; 1 egg; 1 tbs steak chop seasoning but 50/50 salt & pepper works fine; 1/2 c fish sauce; 3/4 c sugar; 1 tbs yellow curry; 3 cloves garlic rough chopped; 1 3-4" piece of lemon grass, remove hard outside and rough chop; 1 ts turmeric; 7-10 leaves fresh basil chopped; 1 lime juiced; 1 shallot rough chopped; 12-15 leaves cilantro rough chopped; 1 ts of sesame oil; 2 " sprig of ginger peeled and chopped; OPTIONAL 4-8 Thai chilies chopped (depending on love of spice); 1/2 c mayo; 2 ts turmeric; 1 ts sesame oil; 1 4" piece of julienned diakon; 1 julienned carrot; 1/4 c rice vinegar; 4 store bought chiabbata buns are what we use & they work great; Show recommended sweet veitenmese rolls or a French roll; 12-15 leaves fresh basil; 12-15 leaves fresh mint; 20 ish leaves of cilantro

Joshua Dirks @ChefPNWxTX

Seattle, WA

This burger was born from one of those dangerous family TV moments: watching an old Diners, Drive-Ins and Dives “Best Burgers” episode and realizing dinner plans had officially changed.

The original came from a restaurant that is sadly no longer open, but the idea was too mouthwatering to leave in rerun history. So we recreated our own version at home, and it quickly became a family favorite. Big, bold, unexpected flavors come together in a burger that feels part comfort food, part tribute, and all-out delicious.

This is not your standard backyard burger. It is the kind of bite that makes everyone at the table stop, nod, and immediately ask when you are making it again.

This burger was born from one of those dangerous family TV moments: watching an old Diners, Drive-Ins and Dives “Best Burgers” episode and realizing dinner plans had officially changed.

This is not your standard backyard burger. It is the kind of bite that makes everyone at the table stop, nod, and immediately ask when you are making it again.

Joshua Dirks @ChefPNWxTX

Seattle, WA

This burger was born from one of those dangerous family TV moments: watching an old Diners, Drive-Ins and Dives “Best Burgers” episode and realizing dinner plans had officially changed.

This is not your standard backyard burger. It is the kind of bite that makes everyone at the table stop, nod, and immediately ask when you are making it again.

This burger was born from one of those dangerous family TV moments: watching an old Diners, Drive-Ins and Dives “Best Burgers” episode and realizing dinner plans had officially changed.

This is not your standard backyard burger. It is the kind of bite that makes everyone at the table stop, nod, and immediately ask when you are making it again.

Saved

Ingredients

1hr

4 servings

The Burger Meat
3/4 lbground pork
3/4 lbground beef
8-10shrimp (recommend 16-20's) chopped
1/3 cregular bread crumbs
1egg
1 tbssteak chop seasoning but 50/50 salt & pepper works fine
The Marinade-Sauce
1/2 cfish sauce
3/4 csugar
1 tbsyellow curry
3 clovesgarlic rough chopped
13-4" piece of lemon grass, remove hard outside and rough chop
1ts turmeric
7-10 leavesfresh basil chopped
1lime juiced
1shallot rough chopped
12-15 leavescilantro rough chopped
1ts of sesame oil
2" sprig of ginger peeled and chopped
OPTIONAL 4-8 Thai chilies chopped (depending on love of spice)
The Curry Aioli
1/2 cmayo
2ts turmeric
1ts sesame oil
The Burger Veggies
14" piece of julienned diakon
1julienned carrot
1/4 crice vinegar
The Bun
4store bought chiabbata buns are what we use & they work great
Show recommended sweet veitenmese rolls or a French roll
The Burger Fixings
12-15 leavesfresh basil
12-15 leavesfresh mint
20ish leaves of cilantro
4big green leaf lettuce without the core
Thai chili sauce (we just use store bought)
Steak chop seasoning or a 50/50 salt and pepper mix

Saved

Steps

1hr

1

Light your grill, always prefer charcoal but not everyone is a grill snob.
2

Combine julienned The Burger Veggies and rice vinegar in a plastic container with resealable lid. Shake every 10-15 minutes throughout the rest of the cooking process so that all the vegetables become pickled.
3

In a square baking dish or plastic dish combine all The Marinade-Sauce ingredients, whisk together with a fork and set aside.
4

In a large mixing bowl combine all the ingredients for The Burger Meat and mix thoroughly. Form the burgers into nice 10oz round burgers about 5" in diameter (thinner the better without jeopardizing the burgers ability to hold together)
5

Using a spoon set aside some of The Marinade-Sauce in a small ramekin
6

When your grill reaches full temp transfer The Marinade-Sauce and prepared burgers to the grill. Place each burgers, 1 by 1, in The Marinade-Sauce and then transfer to the grill (recommend a slotted spatula for this process). Apply whatever burger seasoning you chose above. Cook 4-5 minutes (depending on how hot your grill gets but this isn't a burger you want to under cook).
7

When its time to flip the burgers, place each one uncooked side down back in The Marinade-Sauce and then back on the grill, sprinkle with burger seasoning again and cook for another 4-5 minutes.
8

Once the burgers reaches your desired doneness, remove and place the buns on the grill for toasting (you're going to want your bun toasted to hold this bad boy together). Once toasted, head in to assemble this mouthwatering masterpiece.
9

Apply a generous amount of The Curry Aioli to the bottom of the bun, stack a good layer of The Burger Vegetables, followed by piece to green leaf lettuce, the burger, spoon on a small amount of the set aside Marinade-Sauce, 2-3 basil leaves, 2-3 mint leaves, 3-5 cilantro leaves and then drizzle some sweet Thai chili sauce on the top of the bun and place accordingly. Slice that thing in half and get ready for a flavor explosion unlike any other.