BANH MI STYLE VEAL BURGER
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
20 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 454 g (1 lb.) Fontaine Family lean ground veal
- 4 burger buns
- Chopped coriander
Marinated vegetables
- 125 ml (½ cup) rice vinegar
- 2.5 ml (½ tsp.) salt
- 60 ml (¼ cup) white sugar
- 2 carrots, peeled and julienned
- ¼ daikon, peeled and julienned
- 250 ml (1 cup) red cabbage, julienned
- ½ red pepper, julienned
- 1 semi-ripe mango, peeled and julienned
spicy sauce
- 60 ml (1/4 cup) mayonnaise
- 60 ml (1/4 cup) sriracha sauce
Preparation
- In a small saucepan, heat vinegar with salt and sugar, stirring occasionally. When sugar is dissolved, pour into a bowl containing the julienned vegetables and mango. Cover with plastic wrap and refrigerate for at least 2 hours.
- Combine all sauce ingredients in a bowl. Taste and adjust seasoning if necessary. Cover and store in the refrigerator.
- Preheat barbecue to high and oil grill.
- Shape ground veal patties.
- Grill burgers without pressing meat.
- Cook for 3-4 minutes on each side to ensure that the meat cooks perfectly without drying out.
- In the meantime, grill the buns on the grill. Remove meat patties, buns, and top burgers with spicy mayonnaise sauce, meat patties, marinated vegetables and coriander.