Bahn Mi Burger with Asian Chopped Salad
Chef's Favorite
Eggs
Medium Spice
Sesame
Soy
Wheat
15 minutes
2 Servings per kit
Overview
Our latest chef's creation features a Vietnamese-style spiced beef burger topped with sriracha mayo and a locally made sourdough roll. The burger is topped with quick pickled vegetables to add the perfect crunch to every bite. A chopped broccoli salad with lemony ginger dressing completes the meal.
Cooking instructions
- In a small bowl, combine the ground beef with the Banh Mi Spice blend. Mix well, then form two palm-sized burgers approximately half an inch thick.
- Place the medium sauté pan on medium-high heat. Add 2-3 teaspoons (enough to coat the bottom of the pan fully) and preheat for 3 minutes. Carefully place the burgers in the pan. Cook each side for 3-4 minutes for a medium-temperature burger. Lower the heat to medium-low for a well-done burger, and place a lid on the pan. Steam for 2-3 minutes more. Cooking ground beef to a minimum internal temperature of 160ºF is recommended.
- While the burgers are cooking, prepare the Broccoli Salad. Wash and dry the broccoli florets, then chop them into 1/2-inch pieces. In a medium bowl, combine the cut broccoli with the Ginger Miso Dressing (#1).
- Slice the French rolls and place them in a toaster, or 250ºF. oven, to warm and crisp. Turn off all heating elements.
- To make the sandwich, spread your Sriracha Aioli (#2) on the cut side of each roll. Place the burger on the bottom roll, followed by the pickled vegetables. Add 1-2 teaspoons of the pickling liquid as well for extra flavor! Serve the crunchy broccoli salad on the side. Enjoy!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.