A spin on a signature Vietnamese sandwich – well-seasoned burger patty topped with pickled vegetable salad, mashed avocado and garlic asiago aioli on a French Roll.
A spin on a signature Vietnamese sandwich – well-seasoned burger patty topped with pickled vegetable salad, mashed avocado and garlic asiago aioli on a French Roll.
Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
MASHED AVOCADO
Place all the ingredients in a bowl, then lightly smash with a fork until mixed. Place the mashed avocado on the kitchen line for service.
PICKLED VEGETABLE SALAD
Mix the dressing and the basil in a bowl for 15 seconds.Toss all the remaining ingredients with the dressing marinade until everything is evenly coated. Let the pickled vegetable salad sit in the refrigerator for at least two hours prior to service.
BANH MI PROCEDURES
Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135° F, 4 minutes; Medium: 140-145° F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Place the French roll in the vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.Spread the garlic aioli on the toasted side of the bottom bun.Place the cooked burger patty on the garlic aioli.Place the mashed avocado on the toasted side of the top bun.Place the pickled veggies on the cooked patty.Serve the burger open face or topped with the top bun.
