Quinoa Burger Banh Mi
A banh mi is a classic Vietnamese sandwich on a baguette that embodies some of the leftover French influence in Vietnam.
Recipe submitted by Chef Richard Landau of Philadelphia’s Vedge Restaurant – a vegetable restaurant that was named one of the city’s top three restaurants by Philadelphia Magazine. Chef Richard won the Food Network’s 2013 Chopped show, and he created this recipe as part of the “Welcome America” festival demonstration in Philadelphia on July 4, 2014, for the MorningStar Farms® Good Food for Good Times tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 15 minutes
Total Time: 25 minutes
- 1 long French baguette cut into 4 equal pieces then sliced open
- 1 box, 4 count
- 1 bunch fresh cilantro, washed
- 2 jalapeno peppers, seeded and sliced
- 4 scallions, chopped
- 1 cup daikon radish, peeled and sliced thin
- 1 cup cucumber, peeled and sliced thin
- 1 cup vegan mayo
- 1/2 cup sriracha hot sauce
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon canola or neutral oil
- 2 teaspoons green curry paste
1 Preheat the oven to 400°F.
2 Put the cucumbers and daikon in a mixing bowl, sprinkle with the salt and vinegar.
3 In another mixing bowl, mix the sriracha with the mayo.
4 Evenly rub the curry paste onto each side of each MorningStar Farms Roasted Garlic and Quinoa burger.
5 Heat a large frying pan with the neutral oil until the oil is warm. Fry the burgers in the oil until crispy (aprox 3-4 min each side).
6 Spread about 1-2 tablespoons (according to taste) of the sriracha mayo* on each baguette, then put the burger on next.
7 Drain any liquid from the cucumbers and daikon and lay them on the burger.
8 Add the jalapeno slices, scallion and cilantro sprigs.
9 Warm each sandwich in the oven for 3 minutes.
*extra sriracha mayo will keep for 10 days