The Bahn Mi is one of my favorite sandwiches.  Rich grilled meat topped with fresh vegetables, surrounded by a French loaf with mayo and hot sauce – beautiful.  So why not take these same flavors and try them with a burger?  I love the fattiness of brisket with the fresh, crisp flavors of raw carrot, cucumber, and cilantro.  Enjoy!

HOW TO MAKE A BURGER:

INGREDIENTS

These are very flavorful burgers, so if you don’t plan on using the garnishes, I’d recommend using a little less of the seasonings for the meat.

For 10 burgers

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons coarse kosher salt

1 tablespoon white sugar

1 1/2 teaspoons dry mustard powder

1 1/2 teaspoons chili powder

2 1/2 pounds top or 2nd cut brisket, ground

TOPPINGS

6 burger buns

unsalted butter

1/2 cup mayo

sriracha, optional

1 cup shredded carrot

1 large cucumber, thinly sliced

2 jalapeños, thinly sliced

1 bunch cilantro

DIRECTIONS

Mix together the spice rub and mix with the ground brisket. Form into 3/4 inch thick patties, about 4 or 5 inches wide. Set aside on a piece of wax paper.  Heat a grill up to medium high heat, and grill for about 7 to 8 minutes total, flipping once for a medium rare burger.  If you want a more well-done burger, add 90 seconds total to cook it further (about 8 1/2  minutes for medium, 10 minutes for medium well, etc.). Remove from the grill.

Lightly toast the buns and spread with butter and a bit of mayo.  Top with the burger, drizzle with sriracha, add carrot, cucumber, jalapeños, and cilantro.