Banh Mi Inspired Burgers

 https://pinchofyum.com/gochujang-chicken-burgers-with-kimchi-bacon-jam

https://www.allrecipes.com/recipe/8396702/the-banh-mi-burger/

We kinda patched together a couple of recipe ideas to make these burgers-as is, they’re mildly spicy, but you can adjust to taste w more or less jalapeños, spicy vs mild kimchi, extra sriracha in the mayo, etc

Could use ground turkey or pork too

Gochujang Chicken Burgers:

• 1 lb. ground chicken
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang sauce 
• 1 teaspoon garlic salt
• 1 Tbs soy sauce 
• 1 tsp fish sauce 
• 4 slices Gouda cheese 

Kimchi Bacon Jam:

• 6 slices bacon, cut into small pieces
• 1 1/2 cups kimchi, cut into small shreddy pieces (my personal preference for texture!)
• 2 tablespoons brown sugar

• 4 French rolls
• Sliced English cucumber 
• Sliced jalapeños 
• (Julienned carrots or radish slices would also be good)
• Cilantro 
• Mayo (we made a sriracha mayo by whisking together: 4 Tbs mayo, 1 Tbs sriracha, 1 tsp rice wine vinegar)

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  INSTRUCTIONS

  1. Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off most of the fat and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly. Refrigerate until ready to use. 
  2. Chicken Burgers: In a large bowl, mix together burger ingredients. These can be cooked right away, but are even better if left in the fridge for a few hours to allow flavors to  meld. When ready to cook, form burgers into 4 long flat patties (to fit on French rolls)
  3. Make the Burgers: Grill or pan fry. If frying: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior. Top with cheese & allow to melt. 
  4. Assemble the Burgers: Slice French rolls and scoop out some of the extra bread to make room for bacon jam. Spread mayo over rolls, top burgers w selections of toooings & bacon jam. 
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Soy & citrus grilled chicken

 Basically just a recipe for a yummy marinade for summer grilled chicken (or pork or shrimp or salmon)

1 orange, zested & juiced

1 lime, zested & juiced

3 Tbs soy sauce

2 Tbs brown sugar

5 cloves garlic, minced

2 Tbs ginger paste (or peeled & grated ginger root)

1 Tbs sesame oil 

1 Tbs sriracha 

Whisk all ingredients well & marinate protein of choice for at least one hour (up to overnight) then discard marinade & grill meat

Great on salad, stir fry, ramen, cold noodle salad, etc. 

Instant Pot Smoky Beef

 Great for tacos or rice bowls. 

3 lb chuck roast, cut into bite sized pieces

1 Tbs kosher salt

1 Tbs chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1 Tbs cocoa powder

1 tsp oregano

3 Tbs oil

1 white onion, diced

5 cloves garlic, sliced

1 chipotle in adobo sauce, sliced (can add some sauce from can too, depending on spice tolerance)

14 oz crushed tomatoes 

1 cup beef broth (or dark beer)

Juice from 2 oranges

Juice from 2 limes

1 bay leaf 

Toppings: we make taco bowls with brown rice, smoky beef and:

Cilantro

Pickled red onions

Crumbled queso fresco

Sliced radishes

Sliced green onions 

In a large bowl, whisk together spices (salt through oregano) then toss beef in spices until well coated

Heat oil on saute function in instant pot.  Brown beef pieces on all sides, working in batches & transfering to plate as done

After beef, add onion to pot & saute until starting to brown. Add garlic & chipotle & saute an additional minute. Add tomatoes, broth, & juices to pot and stir well, scraping browned bits from bottom. Add beef & bay leaf & either pressure cook on high x 45 minutes or slow cook on high x 6 hours. 

30 minutes before serving, remove lid & simmer beef & sauce with saute function, stirring as needed to keep from burning. After 30 minutes, discard bay leaf & serve w tortillas or rice with toppings of choice 

Cold Noodle Salad

 This is good topped w protein of your choice (shrimp, chicken, pork, tofu, etc). We like shrimp & chicken marinated in extra dressing & grilled) Veggies are totally flexible too-use whatever you like (either raw or grilled/roasted)

8 oz vermicelli rice noodles

Sliced veggies (we used 1 head bok choy (stems & leaves), sliced radishes, sliced snowpeas, sliced cucumber, & green onions

Chopped peanuts to top

Mint & Thai basil (cilantro would be goo too) to top

Sriracha or chili crisp to top 

Dressing:

(We mixed a bottle of lemongrass salad dressing with 3 Tbs soy sauce, 2 minced garlic cloves, 1 Tbs sesame oil, 1 Tbs minced ginger, 1 tsp sriracha but if making from scratch use:

1/2 cup rice wine vinegar

3 Tbs brown sugar

1 Tbs minced lemongrass

And above ingredients 

Cook noodles to package instructions (usually boil x 3 min then drain & rinse well w cold water)

Toss warm noodles w bok choy & dressing & chill until cold (at least 30 min)

Top w additional veggies, peanuts, herbs, & hot sauce as desired when ready to eat  

Broccoli Melts

 This recipe can be changed up so many ways -add bacon bits, change up the seasonings, slather the bread w some mustard after grilling, change up the cheese (Swiss, white cheddar, provolone, etc

1# broccoli, finely chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp dried dill 

1/2 package herb & garlic Boursin

6 fairly thick slices sourdough

Butter

Sprinkle of black pepper & crushed red pepper

6 slices American cheese 

Preheat oven to 400 degrees. 

Using a large baking sheet, scatter broccoli on sheet then seasonings & garlic

Roast x 15 minutes

While broccoli is roasting, place Boursin cheese into a medium mixing bowl & spread sourdough slices with butter

Grill bread in a skillet or grill pan on both sides over medium heat until toasted

Add roasted broccoli to bowl w Boursin cheese & stir well. 

Arrange toast slices on same sheet pan as broccoli roasted on. Spread broccoli mixture over toast, sprinkle w peppers then top w cheese slices. 

Return toasts to oven until cheese is melty (could broil too)