There were a lot of burgers on my plate this week. This is day 6…
We did a fairly classic Backyard B-B-Que with a bit of flair: a Horseradish Buffalo Burger. It seemed a good (fairly familiar) place to start my week long tribute to burgers.
That was followed up with a veggie option in the form of a meaty Portobello Mushroom Burger and all the fixin’s.
We took a world tour with Mini Lamb Burgers with Mango Salsa, and a Vietnamese influenced Lettuce-Wrapped Pork Burger.
My brother Sip! Got in on the action by sending me his recipe for a “Wine & Cheese” Burger that he paired with a great Australian red wine.
So today I want to mix it up yet again, with a Salmon Burger with Capers & Fried Lemon Slices.
The flavors of Viet Nam speak out loud and strong in this next burger. They were indeed the jumping off point for me in building this Asian influenced burger. You knew I had to do one, right?
After my love affair with the banh mi blossomed in San Francisco recently. I immediately began planning this burger. In fact it is where the whole idea of a week of burgers began. It was an excuse to make this burger. Hey! If Spud can do it with potatoes, then this is not such a far reach for Sup!
I used pork, which was an easy choice for me. I love pig in all forms. I also added several of the classic ingredients you find in banh mi. But that is where the similarities end.
While, I could have placed this burger onto a crunchy baguette, and called it a banh mi pork burger (and I thought about that). I decided to follow another Vietnamese food tradition and wrap this burger in a big lettuce leaf.
I also tucked in a salad-like mix of traditional banh mi toppings like: carrots, daikon, and cilantro. These were simply dressed with limejuice, fish-sauce, and coriander. I also used super hot Thai bird peppers (prik chi fa) instead of jalapeno because I had them handy.