Dan Bites

Alright, so I’ve been working on perfecting a hamburger that tastes like a bowl of Pho for a while now so that I could enter it into a contest that has a nice payout for the winner (wish me luck everyone!). I think I finally nailed it Saturday night. Here’s how it all goes down.

Instead of using regular old ground chuck I picked up a 2 pound brisket. Pho commonly uses brisket or rump, so I wanted to get that type of beefy flavor for these burgers. You could have your butcher grind it up for you, but what’s the fun in that? I don’t have a meat grinder (anyone seeking to get me a gift for whatever reason take note, I would gladly accept a meat grinder) but that didn’t stop me from giving it a go.

First thing I did was cut the brisket up into 1 inch cubes. I threw all of the meat into my food processor and pulsed it until it turned in the consistency I was looking for. I had to be careful not to over process it as that would start to melt the fat and ruin the texture. Then I put the meat in a bowl and prepared all of the seasonings.

The spice mix included ground cloves, cardamom, ground cinnamon, star anise, and coriander seeds.

With my pestle and mortar I first had to grind up the whole seeds. I took enough seeds out of the star anise to measure about 1/4 teaspoon (cracking out the seeds is a pain!). Then I cracked open enough cardamom pods to get me 1/4 teaspoon of its seeds. I also measured about 3/4 teaspoon of coriander seeds. I ground those up into a fine powder and then added 1/2 teaspoon each of the ground cinnamon and ground cloves. I also mixed in there 1/2 teaspoon of black pepper and 1 teaspoon of pure cane sugar.

Once my dry spices were mixed together I zested a lime to get about 1 tablespoon, and I minced up 1 tablespoon of ginger and 1 tablespoon of garlic.

I also sliced up 4 green onions, just the white and pale green parts.

I put all of my seasonings in the bowl with the meat and then added 2 tablespoons each of fish sauce and sesame oil. With a metal spoon I mixed it all together until the flavors were evenly distributed. It’s important to use a metal spoon when mixing things into burger meat. When you use your hands the body heat can melt the fat, you don’t want that. You want the fat to mix in just like the other ingredients so that it melts properly when cooking keeping the meat nice and juicy.

After the meat was mixed nicely I let it rest for about 10 minutes to let the flavors settle in. Then, I wetted my hands and formed 6 patties.

I heated the grill up to a medium-high heat, brushed it off, and oiled it. Just before putting the burgers on I lightly salted both sides of the patties. With the fish sauce there’s no need for a lot of salt, but sprinkling a little on just before grilling helps get a nice crust on the outside of the meat. I let the cook for about 6 minutes or so on each side.

When the burgers were cooked to my liking I put some sesame seed buns on the grill to lightly toast them. That only took a minute.

To assemble the burgers I placed one grilled patty on each bottom bun and squeezed one wedge of lime on each patty. On top of each patty placed 1 ounce bean sprouts, then 3 basil leaves and 3 cilantro sprigs. 1 tablespoon of Sriracha got squeezed on the underside of each top half of bun and they were ready to go.

For the side Yuki wanted to make Japanese-style potato salad. She skinned and diced two large russet potatoes and then tossed them into boiling water. She let them boil for about 15 minutes until they were cooked through. Then she mashed them up with enough mayonnaise to keep them nice and moist and a little mustard for flavor. She mixed in a cucumber that she skinned and chopped up, a carrot that she also chopped up, and some black forest ham that she cut into short slivers. That all got mixed together well and provided a nice cool counterpoint to the spicy burgers.

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