Vietnamese Banh Mi Burger with Cilantro-Maggi Mayo

So I did something!  I combined two of my favorite things, a Banh Mi sandwich and a hamburger mashed into one!

This Banh Mi inspired burger is oozing with a homemade Maggi cilantro mayo/aoili, a Maggi seasoned beef patty, fresh jalapeños, cilantro, cucumbers, and pickled daikon & carrots sandwiched between a hot, buttered brioche bun!

Maggi sauce was staple in our house growing up and is still a staple in our house now as adults. If you buy this, get the German or European imported brand!

The mayo was a little tricky to make to get it emulsified and thick, next time I might take a shortcut and use regular mayo and whip in some chopped cilantro/jalepeno/Maggi.

BANH MI BURGER

Beef patty
Brioche bun
Jalepeno (sliced thin)
Pickled daikon and carrots (Dua Chua recipe -here-)
Few springs of fresh cilantro
Sliced cucumbers
Cilantro Maggi Mayo (see below recipe)

SEASONED BEEF PATTY

1 lb 80% lean beef
1/2 tsp garlic powder
1/4 tsp onion powder
1tsp black pepper
1/2 tsp Maggi
3/4 tsp salt
2 tbs minced shallots

*Season beef patties and form 3 patties. Cook on skillet with a little olive oil to your liking (I liked it about 2-3 min on each side so they are slightly rare in the inside over high heat)

CILANTRO MAGGI MAYO INGREDIENTS

1 cup chopped cilantro- washed and chopped with stems
2 tbs minced shallots
1 tbs minced garlic
1/4 teaspoon Dijon mustard
1 jalapeno- cut in quarters (with some seeds removed to reduce heat if needed, about 2 tbs chopped jalepeno)

1 tbs Maggi soy sauce (German, European soy sauce)
1 tbs white vinegar
3 tbs lime (fresh juice from lime)
2 egg yolks
2-3 cups light extra virgin olive oil (only use LIGHT EVOO or else olive flavor will overpower mayo)
1/4 teaspoon salt
1/4 teaspoon fresh cracked white pepper

PREPARATION

1. In a food processor chop cilantro, garlic, shallots and jalepeno until completely chopped.

2. Transfer cilantro mixture into a blender and add Maggi soy sauce, lime juice, and vinegar into for about minute or two until super smooth and creamy.

3. Add 2 egg yolks and blend.  The yolks will need to emulsify with the paste (about 2-3 minutes). 

4. With the blender on- slowly drizzle in 1/2 cup oil through the feeder tube at a time into a slow stream.

5. Add lime juice and vinegar, and drizzling in remaining oil until has completely emulsified. 

6. Add additional lime juice or maggi to taste (up to 1/4 cup maggi but don't let color change brown). 

7. Refrigerate if not using immediately.

8. Mayo keeps for about 3-5 days in fridge.