Banh Mi Burgers W/caramel Bbq Sauce

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup sugar
• 4 tablespoons water, divided
• 2 tablespoons fish sauce
• 1 lime, juice of
• 1 thai chile, sliced
• 1 garlic clove, chopped
• 1 shallot, finely diced
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 lb ground lamb
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 tablespoon fish sauce
• 1 tablespoon vietnamese caramel barbecue sauce (recipe above)
• 1 teaspoon lime zest
• 1 thai chile, sliced
• salt
• 1/4 cup vietnamese caramel barbecue sauce (recipe above)
• 4 buns
• 1/2 cup pickled carrots and daikon radish
• 12 slices cucumbers
• 2 jalapeno peppers, thinly sliced
• cilantro
• 4 tablespoons mayonnaise

Recipe

• 1 to make the vietnamese caramel bbq sauce: to a saucepan add the 2 tablespoons water and sugar. over medium heat simmer until it turns a deep golden brown, about 5 minutes. watch carefully.
• 2 in a small bowl mix together 2 tablespoons water, fish sauce and lime juice; carefully add (it will sputter) to the carmelized sugar mixture, heating low until the caramel dissolves.
• 3 add the chili, garlic and shallots and simmer to reduce by half, about 3-5 minutes.
• 4 mix the cornstarch into the remaining 1 tablespoon water, add it into the sauce and simmer until it thickens, about a minute. remove from heat and set aside.
• 5 for the burgers: with a light hand, thorougly mix the lamb, garlic, ginger, green onion, cilantro, fish sauce, 1 tablespoon of the prepared vietnamese caramel bbq sauce, lime zest and jalapeno and salt, if desired. form the mixture into 4 patties.
• 6 grill over medium heat until cooked, about 4-6 minutes per side. assemble burgers by layering the lamb patty on a bun, topped by the pickled veggies, cucumber, jalapeno, cilantro and bun top spread with mayonnaise.