Category Archives: Burgers and Sandwiches

Pork Meatball Banh Mi

I am a sucker for sandwiches.  I love them.  If you are not familiar with the banh mi sandwich you should acquaint yourself because they are delicious.


This version of the banh mi is made with pork meatballs and pickled vegetables.  The meatballs were really easy to assemble and tasted great!  The Sriracha mayo also adds a bit of spice, but it you want more be sure to add the sliced fresh jalapeno!



**Be sure that the bread is fairly soft,  you don’t want these sandwiches to crusty!! Also, I added mint along with the cilantro in the original recipe.

Pork Meatball Banh Mi

From Epicurious

Hot Chili Mayo:

  • 2/3 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon sriracha (more if you want more heat)


  • 1 pound ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon hot chili sauce (such as sriracha)
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt


  • 2 cups coarsely grated carrots
  • 2 cups coarsely grated peeled daikon radish, peeled
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon Asian sesame oil
  • 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
  • Thinly sliced jalapeño chiles
  • 16 large fresh cilantro sprigs
  • 4 Large mint sprigs, leaves picked

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro and mint, on bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.


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Potato and Fennel Soup with Smoked Salmon Sandwiches

If there are two foods I can always count on liking they are potato soup and smoked salmon. I originally came up with this idea when I stumbled across this potato soup recipe that called for fennel and smoked salmon in the soup.  I decided to hearty if up for a lunch or casual dinner and do the smoked salmon on the side in sandwiches.


Fennel Potato Soup and Smoked Salmon Sandwiches

serves 4

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
2 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds yukon gold potatoes, peeled, cut into 2-inch cubes
5 1/2 cups (or more) chicken stock

4 oz. smoked salmon
2 oz. goat cheese
2 oz. cream cheese
2 c. arugula
4 Tbsp. capers, drained
8 slices of sour dough
butter for toasting

Melt butter in heavy large pot over medium-high heat. Add fennel, leek, garlic, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.

Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.

Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.


Melt a little butter in a nonstick heavy skillet over medium.  Add bread and toast on both sides.  You made need to do this in batches depending on the size of your skillet.  Immediately after toasting spread 4 slices with goat cheese and 4 slices with cream cheese.  Place 1 oz. salmon, arugula, and capers on top of cream cheese and finish sandwich with the slice of bread spread with goat cheese.


Serve alongside soup.


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Hatch Chile Turkey Burgers

It’s that time of year again. Football season. More importantly, a fall full of tailgating.  Of all the things I love a good football party is definitely at the top of the list.  To me nothing goes better with football than burgers and there is no doubt in my mind that piling cheddar cheese and grilled peppers on top could only make them better.

I love peppers and Hatch Chiles are definitely some of my favorites. Hatch Chiles season is coming to an end, and although they are really good on this burger, I think poblanos would taste great too!

Hatch Green Chile Turkey Burgers
serves 4

1 1/3 lb. ground turkey
2 Tbsp. Fresh chopped oregano
2 Tbsp. Extra Virgin olive oil
1 1/2 tsp. kosher salt
2-3 medium green chiles
1 red onion, sliced
4 slices cheddar cheese
1 tomato sliced
1/2 c. mayonnaise
1/2 lime
4 multi-grain burger buns

Prepare your grill to medium high heat.
Mix the ground turkey, oregano, olive oil, salt and pepper.  Divide the meat into 4 patties.

Place whole green chiles, red onion, and burger patties on the grill.  Cook the peppers and red onions until lightly charred and set aside to cool.  Cook the burgers 5-6 minutes on each side until cooked through.  Place the cheese on the burger in the last minute of cooking and cover to melt.  Remove the stem and seeds on the peppers.  Cut into strips. Set aside and tent with foil.

Mix the mayonnaise with the juice of half a lime.  Spread about 1 Tbsp. mayonnaise on the bottom side of each bun and Top with burger patty.  Place some strips of pepper, grilled red onion, lettuce, and tomato on the top of each burger patty.  Top with the rest of the bun and enjoy!

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Pearl Farmer’s Market and a Panini

Farmer’s markets make me happy.  There is something about the open air and real people showing their goods that just makes me smile from ear to ear.  I try to go to at least once a week, twice if I am lucky.  Sometimes I leave with one thing and sometimes bags of produce, but I always feel a great sense of satisfaction for supporting my local vendors and excitement for the endless possibilities of uses for my haul.

I Ventured into San Antonio recently and went to the Pearl Brewery’s Saturday market.  While it was fairly small, I got some amazing produce, fresh baked bread, and cage free eggs!  After sampling this whole wheat sourdough I knew that I was having a toasted sandwich for lunch.  The golden zucchini and eggplant I picked up made the perfect sandwich filler.


Zucchini and Goat Cheese Panini
Makes 4 Sandwiches

2 Zucchini, I used Golden
2 Japanese eggplant
2 tomatoes, sliced
1/2 red onion
12 basil leaves
1 avocado, pitted and sliced
4 oz. Goat cheese
olive oil
kosher salt
fresh ground black pepper
8 slices of bread, I used a whole wheat sourdough
2 tbsp. butter

Start by slicing your zucchini lengthwise as thinly as possible. I used a mandoline for this. I also thin sliced the eggplant and red onion crosswise with the mandoline. The thin slices just make the cooking quicker and I think they layer on the sandwiches better. Brush or mist the vegetables with olive oil and a little salt and pepper.

To cook the zucchini and eggplant I grilled them, but you could also do this is on a grill pan over medium heat or by roasting them in a 350°F oven. Just make sure that the pan or baking sheet is also oiled so the thin slices don’t stick and come apart. Also keep a close eye on them because they don’t need to cook long. I did 2-3 minutes on each side.
To assemble the sandwich I started by spreading goat cheese on all 8 bread slices. I think the goat cheese being on both sides helps the sandwich melt together. You can go as heavy or light on the cheese as you want. I didn’t use all 4 ounces. I then layered the grilled zucchini and eggplant, followed by a few slices of red onion, tomato, and avocado. Last I placed on the basil (you could do whole leaves or you could chiffonade it if you don’t want to bite into a whole basil leaf) and the second slice of bread goat cheese side down.

To cook the sandwiches I heated a nonstick skillet over medium heat and add 1 tablespoon of butter. Working 2 sandwiches at a time, I place them in the skillet and cooked until brown and toasty on both sides, about 3-4 minutes flipping once. If your sandwiches are thicker you may want to place a heavy skillet on top of them while cooking to press them down. Repeat with remaining 2 sandwiches and 1 tablespoon of butter.
Slice in half and Enjoy!

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