Summer is the perfect time for trips, sips, and flips. Flipping burgers on the grill that is. Recently I have been reeving up my creative juices to come up with a burger that redefines how you think about burgers. Friends, I think I did it. This Banh Mi inspired burger changes textures, flavors, and ideas about conventional burgers. And it is all the better for breaking the mold. Something that is extra special about this burger is that it is gluten free. Now all of your celiac and gluten intolerant friends can join in on the summer fun. And because it is summer, you should enjoy this burger on your back deck with a full glass of Sutter Home Riesling. Riesling is the perfect pairing to match the ginger, spicy, Asian, and citrus flavors incorporated into this recipe. This is what the burger breaks down to: a vermicelli noodle bun, with a Thai peanut sauce, fresh cilantro and Thai basil, crunchy cucumber and carrots, and a burger patty mixed with mushrooms and a sweet glaze on top.
Ingredients:
- 2lb Ground beef
- 6-10 large white button or baby portobello mushrooms
- 3-4 cups cooked vermicelli noodles
- 3 large eggs
- 2 large bunches of fresh cilantro
- 1 large bunch of fresh Thai basil
- 7 tablespoons oyster sauce
- 7 teaspoons brown sugar
- 1.5 teaspoons sesame oil
- 1/2 zest from an orange
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 large carrots ribbon-ed or shredded
- 1 large cucumber shredded or sliced
- 4 tablespoons peanut butter
- 2 tablespoon mayo
- 2 teaspoons ginger powder
- 2 teaspoon sriracha (more if you like heat)
- 1/4 cup beef broth
- 1/2 soy sauce (make sure it is gluten free)
- optional heat: kimchi
How to:
- Okay, looking at the list of ingredients, that looks like a lot. But it really isn’t, and I am going to break it down into parts.
- First the buns: take cooked vermicelli noodles and mix with the three beaten eggs. Add in about 1/2 teaspoon of pepper, garlic, and onion powder. Mix well to incorporate and place into the fridge (for at least 1/2 an hour). When it is time to cook it, using a small egg pan or circular cookie shell, pour in 1/2 a cup of the egg noodle mixture onto a pre-greased pan. Cook low and slow until one side is golden and firm, then flip onto the other side. It will be firm on each side and set aside for later.
- For the peanut sauce: in a food processor combine the the peanut butter, mayo, sriracha, beef broth, 1/4 teaspoon ginger, and 1/2 tablespoon soy sauce. Pulse to combine into a smooth sauce.
- For the patty: dice up the mushrooms in a food processor until small pieces but not completely minced. Mix this into the ground meat. Add 1 teaspoon of soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon garlic powder. Also add in 1/2 teaspoon of orange zest. Let sit for 1/2 hour at least to let flavors combine. When forming the patty get a fist size of meat and gently form into a patty. Use your thumb to create a slight dent in the center of the patty. Cook on a grill or pan until medium (or desired temp). When the burger is almost done, slather on a tablespoon of the sweet glaze just before it is done.
- The glaze: oyster sauce, brown sugar, 1 teaspoon fine orange zest, 1/2 teaspoon ginger, and 1 teaspoon soy sauce. Stir to combine and spread on top of the burger before it is done.
- Veggies: slice them up fine.
- Assembly: Add the peanut sauce to the top of the burger patty, add the fresh herbs here. I like a solid teaspoon or so of cilantro and a leaf or two of thai basil chopped up. Add on the patty and top with the shredded veggies, add kimchi if you want some extra heat (which I always do).
- Pop some Shutter Home Riesling and enjoy!
The Home Taste 