Summer Roll Burger
January 27, 2016
I tossed the noodles with a dash of fish sauce and sesame oil just so they wouldn't be super sticky.
The sauce on the burger is hoisin and sriracha.
Then just wrap it up! I used two wrappers for the initial wrapping, then flipped it and wrapped it with one more.
For the final wrapper, place some nice mint leaves on it first to make the top of the "bun" look nice.
I served this with a dark coffee stout to let the deep dark flavors contrast with the brightness of the burger. I also put out a little more hoisin and sriracha, but it didn't need the extra sauce.
I cut mine in half, and while it did still hold together, this would be easier to eat if you didn't cut it in half first. If I didn't put a cross section shot on here though I would be doing a disservice to the internet.
Bright flavors and all sorts of textures happening here. The beef is tender, the noodles and wrapper are chewy, and the lettuce and peanuts are crunchy.
If it wasn't midnight right now I would make myself one right now... but I probably will for breakfast anyways.
Summer Roll Burger
- 1.25 Pounds Ground Beef
- 8 Ounces Cooked Rice Vermicelli
- 1 Lime
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Sugar
- 1/4 Cup Hoisin
- 2 Teaspoons Sriracha
- 1/2 Cup Chopped Peanuts
- 1 Cup Shredded Lettuce
- 1/2 Cup Shredded Cucumber
- 12 Rice Paper Wrappers
- 20 Mint Leaves
- Form the beef into 4 burger patties.
- Mix the cooked noodles with the lime juice, fish sauce, sesame oil, and sugar.
- Mix the lettuce with the cucumber.
- Salt and pepper the burger patty and cook on high heat to brown on both sides but retain a medium doneness, about 5 minutes a side.
- Put a shallow dish or plate out with an inch of water in it. Dip two rice paper wrappers into the water quickly and remove. Place them onto a cutting board on top of each other. Put a handful of noodles down first, followed by the burger, then top the burger with some hoisin and sriracha. Next put on the peanuts, followed by a nice handful of the lettuce and cucumber.
- Wrap the rice paper tightly around the burger with all the edges meeting and overlapping at the top to seal.
- Dip a third rice paper in the water and put onto the cutting board. Scatter 5 mint leaves onto the rice paper. Put the wrapped burger seam side down onto the rice paper and wrap it up again meeting the edges of the rice paper at the top.
- Flip the burger again so the top has no seams and the mint leaves show through the rice paper. Serve!