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Video: American fast food, Vietnamese style

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    >>> he won the judge's prize at the 2009 new york city wine and food festival 's burger bash. he's going to try to repeat friday at this year's events. good morning to you.

    >> good morning, how is it going?

    >> it's going really well. you won last time with the obama burger .

    >> exactly.

    >> i'm going to be doing another burger from the cookbook, it's a vietnamese burger , it's got pickled vegetables and fresh herbs in it.

    >> before we get to that, this event is for charity?

    >> i look forward to this event every year. a bunch of chefs get tonight to celebrate. all the proceeds go to food banks in new york and stuff.

    >> what do you call this burger again.

    >> this is the blazing barn. so we're going to do some pickled vegetables . so we just have a little bit of sugar and some water and some vinegar in here.

    >> you slice these with a mandolin, right?

    >> if you don't have a mandolin, find somebody that does.

    >> you can do knife cuts if you want. they don't have to be perfect. they're going to be pickled. what i like to do is pour the pickling liquid while it's hot.

    >> why do you want it while it's hot?

    >> this is best if you hold in the fridge overnight. there we go.

    >> this is the vietnamese influence here?

    >> this is the vietnamese influence? this burger is kind of like the vietnamese sandwich . it's got the vegetables and the spice in it. all you do is cook your burger medium rare , with salt and pepper .

    >> so no special spices in the burlingtoner.

    >> just a little salt and pepper . really simple.

    >> you're putting it on a potato roll.

    >> i love the texture of potato rolls. it's just kind of delicious, it's my preference. you can use a regular roll. just let it steep for about 20 minutes , but usually overnight you're going to get better results. and we have this delicious mayonnai mayonnaise, with a little bit of condensed milk .

    >> you guys can only eat if you're going to vote for me at burger bash. throw some fresh herbs on there.

    >> that looks great.

    >> and now for your fries you have used sweet potato .

    >> yes, sweet potato .

    >> hard work around the "today" show. you work up an appetite.

    >> i just roast a little bit of brown sugar a little bit of fresh herbs. let them do their thing.

    >> take a couple of bites there.

    >> this is your version of a milk snake .

    >> we usually serve it with wings.

    >> condensed milks, right?

    >> you know do a vietnamese milk shake , we have the custard in there, we're going to add a little bit of milk.

    >> the that whole milk?

    >> just whole milk. a little simple serum made out of coffee and stuff. i always add a little bit of condensed milk .

    >> why?

    >> just to tone it out a little bit. you can always use a little bit of yogurt or sour cream.

    >> how's the burger ?

    >> oh!

    >> that's already actually in the syrup. and we're going to use that garnish. but i like the way you're paying attention here.

    >> you left something out.

    >> mix that up. perfect.

    >> we're running out of time .

    >> good luck on friday, by that way.

    >>

TODAY recipes
updated 10/5/2010 9:54:35 AM ET 2010-10-05T13:54:35

Recipe: Blazin' barn burger

Ingredients
  • 2 large carrots, peeled, julienned
  • 1 daikon radish, peeled, julienned
  • 2 cups each: white vinegar, sugar
  • 1/2 cup water
  • 1 cup mayonnaise
  • 1/4 cup Sriracha chili sauce
  • 1 tablespoon sweetened condensed milk
  • 2 tablespoons each, chopped: fresh basil, cilantro
  • 6 beef burgers, grilled
  • 6 potato buns, halved, toasted
Preparation

Put carrots and daikon in separate heatproof bowls. Heat vinegar, sugar and water to a boil in a saucepan. Pour evenly over carrots and daikon; cool. Refrigerate covered until ready to use.

Blend mayonnaise, Sriracha sauce and sweetened condensed milk. Mix basil and cilantro in a separate bowl. Place a grilled burger patty on the bottom of each bun. Top each with drained pickled carrot and daikon plus basil-cilantro mix. Spread mayonnaise on bun tops.

Cover with top buns. Wrap sandwiches in waxed paper for two minutes; serve.

Serving Size

Serves 6

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