This burger is a fun twist on bò lá lốt - grilled beef wrapped in piper leaves! The leaves are commonly used in cooking as well as traditional medicines. For this recipe, instead of using them as a wrapper, we mix the leaves into the patties along with lemongrass, garlic, and shallots. In addition, this recipe calls for Vietnamese mayonnaise sauce, most well-known for the creamy egg sauce included in bánh mì! If you’re unable to find piper leaves, replace with Thai basil or shiso.
1 bunch scallions, finely chopped Enough neutral oil to cover the scallions Pinch of salt and sugar
Garnish:
1 baby cucumber, thinly sliced 1 small head of green lettuce
Prepare the scallion oil:
In a small saucepan, heat enough neutral oil to cover the scallions.
Once hot, add the chopped scallions, salt, and sugar.
Stir quickly until the scallions are softened and remove from heat. Set aside.
Make the Vietnamese mayonnaise:
In a small mixing bowl, add 2 egg yolks. Use a fork to whisk the yolks until they get lighten in color. Whisk in one direction and keep a steady hand.
Repeat the above process until the mixture gradually becomes fluffy and thick. Slowly add the scallion oil and salt. Whisk until the sauce reaches your desired consistency.
You can also make this sauce using a stand mixer.
Prepare the burger patties:
Rehydrate the shallots, lemongrass, and garlic for 1-2 minutes then drain.
In a large bowl, combine the aromatics, ground beef, black pepper, sugar, salt, fish sauce and julienned betel leaves.
Mix the ingredients until well combined. Form the mixture into burger patties of your desired size.
Preheat a grill or skillet over medium-high heat.
Cook the patties for about 4-5 minutes on each side or until they reach your preferred level of doneness. Remove from heat and let the patties rest for a few minutes.
Assemble the burger:
Spread Vietnamese mayonnaise on the bottom half of the burger bun, add cucumber, cooked burger patties, lettuce, and the top half of the bun.
