Blazin' Barn

The first time I ever tasted a bahn mi sandwich was on Mulberry Street in New York’s Vietnamese neighborhood. It had thinly sliced pickled carrots and daikon, onions, cucumbers, cilantro, jalapeño peppers, roasted pork, Vietnamese ham, paté, mayonnaise, and head cheese. I thought it was the best thing I’d ever tasted. The ingredients danced in your mouth. So, of course, I had to figure out how to make a burger with those flavors. I think we came pretty close.

The Good Stuff Cookbook by Spike Mendelsohn/Wiley, 2010.

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Beef

Main Course

Ingredients

2 large carrots, peeled and julienned (for pickled carrots and daikon)		Canola oil
1 large daikon, peeled and julienned (for pickled carrots and daikon)		Sea salt and freshly ground black pepper
2 cups white vinegar (for pickled carrots and daikon)		1/4 cup chopped fresh basil
2 cups sugar (for pickled carrots and daikon)		1/4 cup chopped fresh cilantro
30 ounces ground sirloin		1 cup Sriracha Mayonnaise (see recipe below instructions)
6 potato buns, cut in half

directions

Total:

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1
To pickle the carrots and daikon, put each of them into two separate bowls. Add the vinegar, sugar, and 1/2 cup water to a large saucepan over medium heat. Bring to a boil. Pour evenly over the carrots and daikon and cool to room temperature for 30 minutes. Refrigerate until ready to use, up to 1 week if covered. They will become more flavorful over time.
2
To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
3
Toast the buns. Set aside.
4
Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side 3 minutes more for medium-rare doneness.
5
To assemble the burgers, mix together the basil and cilantro. Place 1 patty on 1 toasted bun bottom. Top the patty with some of each of the pickled carrots, daikon, and the basil-cilantro mix. Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.

notes

SRIRACHA MAYONNAISE

Add 2 cups mayonnaise, 1/2 cup sriracha hot sauce and 2 tablespoons sweetened condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

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Blazin' Barn

Ingredients

directions

notes