Brat Banh Mi
Servings
Prep Time
Cook Time
Brat Banh Mi
Finalist of the 2012 Johnsonville No Ordinary Burger Contest.
Ingredients
- 6
-
1/2
cup
Thinly Sliced Baby Carrots
-
1/2
cup
Thinly Sliced Radishes
-
1/4
cup
(or to taste) Thinly Sliced Fresh Jalapenos
-
1/2
teaspoon
Grated Fresh Ginger
-
1/2
teaspoon
(or to taste) Salt
-
1/2
cup
Rice Vinegar
-
2
teaspoons
Sugar
-
3
ounces
Branuschweiger
-
1 1/2
tablespoons
Mayonnaise
-
5
tablespoons
Thai Style Sweet Red Chili Sauce
-
1
tablespoon
Finely Minced Onion
-
2
each
Crusty French Baguettes (8-12 oz., 22"-24" in length)
-
1
cup
Thinly Sliced Persian or English Cucumbers
-
2
tablespoons
Chopped Fresh Mint
-
1/2
cup
Cilantro, Stems Removed
Directions
In a small sauce pan mix together the carrots, radishes, jalapenos, ginger, rice vinegar, sugar and salt and bring up to a simmer.
Remove from heat and allow them to steep.
Mix together the Braunschweiger , mayonnaise, 1 tablespoon of the sweet chili sauce and the onion.
Grill the frozen Johnsonville bratwurst burgers according to directions.
A few minutes before the burgers are done, slice the baguettes lengthwise, but not all the way through.
Brush the bottom half on the cut side of the bread lightly with the remaining sweet chili sauce and place the opened baguettes, cut side down, over the grilling burgers until the bread is warmed and slightly toasted around the edges.
Spread the Braunswieger mixture on the bottom half of the bread.
Cut each patty in half and tuck them into the sandwich, rounded side out.
Using a slotted spoon, top the burgers with the marinated vegetables and then top them with the cucumbers, mint and cilantro.
Cut between the patty halves into individual sandwiches, allowing two per person because you just can’t eat only one!
Tip: If you have a total aversion to any type of “pate”, then substitute mayonnaise for the Braunschweiger mixture. If you’re on the fence about it, by all means try it. It complements the bratwurst beautifully, enhancing the bratwurst's natural sense of umami.
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