I think I just made the best burger I’ve ever tasted. I’m not exaggerating. The flavor…amazing…just amazing!! I could have eaten two of them. I didn’t do it though, I really didn’t. No one believes me.
So, here’s the thing, I probably wouldn’t have made this if it wasn’t for Johnsonville having a “No Ordinary Burger Contest ~ Grand Prize $10,000! . I had to think out of the box…what would go well with patties made of sausage….banh mi of course!! It’s a no-brainer.
If you have never tried a traditional Vietnamese banh mi sandwich and you love spicy pork, fresh flavors and good taste…run somewhere and get one. Or, just make this. It is so good, I am still thinking about it. And it will now be a staple in this household. “Banh mi” itself only means bread without any fillings, but the term is used to refer to a type of meat-filled sandwich found in Vietnamese bakeries just about everywhere.
Here’s the best part, one of the most important aspects of the banh mi is getting the seasoning right on the meat. It has to be spicy and it has to have flavor. It’s hard to do because the pork is raw when you are seasoning it…therefore, you can’t taste it. Problem solved with Johnsonville’s new Italian Sausage Patties. Just throw them on the grill and worry about the fixins’ for the burger instead. The seasoning is already perfect, you will see.
I chose to flavor this burger with a chile-mayonnaise, thinly sliced cucumber, mint, cilantro, pickled carrots and jalapeno. It’s really an amazing combination of flavors. I even brushed toasted sesame oil on the buns before I made them golden brown in the toaster oven….don’t leave this step out.
I hope you can all try these patties and when you do, enter the contest, you could win $10,000! Here is the link for the product locator from Johnsonville so you can find these patties in your area.
If you want to see me cook this burger on TV, vote for me here!
Banh Mi Burger
Ingredients
- 1-1/2 cups carrots, cut as matchsticks (you can buy these as matchsticks or cut them yourself)
- 3 jalapenos, sliced
- 1-1/2 cups seasoned rice vinegar
Chili-Garlic Mayonnaise
- 1 cup mayonnaise
- 2 teaspoons Sriracha
- 4 teaspoons chile garlic paste
- 2 teaspoons fresh lime juice
- 2 teaspoons fish sauce
Burgers
- 6 Johnsonville Mild Italian Sausage Patties
- 6 white bread buns, good quality
- toasted sesame oil
Toppings
- 1-1/2 cups thinly sliced cucumber
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh mint leaves
Directions
- Place carrots and jalapenos in a medium bowl, pour in seasoned rice vinegar and let sit during burger prep and cooking; at least 30 minutes. Could also be made the day ahead.
- Combine all ingredients for the chili-garlic mayonnaise in a small bowl. Set aside.
- Prepare burger toppings, such as cilantro, cucumbers and mint leaves. Set aside.
- Grill patties according to package directions. Brush sesame oil on buns and toast until golden brown.
- Spread chili-garlic mayonnaise on the bottom bun, place sliced cucumbers, mint leaves and cilantro leaves on top of the mayo. Place cooked patty on top of cilantro leaves and top with pickled carrots and jalapenos. Spread more mayo on top bun and place bun on top of carrots and jalapenos. Serve.
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Disclosure: I have a working relationship with Johnsonville and create recipes using their products. However, all opinions are my own.
