Wednesday, January 28, 2009

Bacon cheeseburgers on green onion brioche

Last night we went to see the Department of Eagles play at the Doug Fir. I love that band so much, and it was a really great show (though they pretty much stuck to In Ear Park and mocked my cries for Forty Dollar Rug). Before the show, I didn't really know what to make for dinner, but had a pound of ground beef (the last of the grass-fed beeve we bought last summer) and two days-old green onion sweet buns from the Vietnamese bakery. I kept forgetting to take them to work for breakfast, and boy howdy! Am I ever glad about it.


Those Vietnamese really know how to bake. They don't, however, seem to be too fond of printing the name of their food on labels or the internet, because I have no idea what they call these buns. They're slightly sweet and tender like brioche (or Hawaiian sweet bread), and come in a variety of flavors like sweet bean, ham and cheese, hot dog and corn (a personal favorite), or green onion. I usually go for the green onion, because I'm a slave to green onion on sweet pastry (which reminds me, I'm overdue for some dim sum).

I sliced the bánh-something (I'm pretty sure these are actually Chinese in origin, but who knows) in half cross-wise and assembled them: first, a little mayo and mustard; then the mammoth gluttony burgers (a whopping half pound each); a slice of thick, smoky bacon; sauteed mushrooms and onions; a slab of Madrigal cheese and barbecue sauce. If they weren't $2 each, I'da put some avocado on there too. I know the purists are giving me that look. Don't look at me like that, this is my way of a burger. Besides, if you're using fancy scallion buns you've already ruined everything. Fucking live a little.

Serve with blue box and not a shred of irony.

29 comments:

Elra said...

No worry dear, I am not a purist at all. Did I read "dim sum", are you going to make it yourself? I can't wait. In the meantime I am happy to share your bacon burger.
Cheers,
Elra

Abigail said...

OK, I want to live next door to you so you'll invite me over for the burgers and next door to the Vietnamese bakery for the buns. That definitely looks like living a little. Or a lot.

(Avocados are stinkin' expensive over here in Japan, too. Bummer.)

Manggy said...

Huh?! What in the world would purists have to complain about here?! Forget 'em. More for us, I say. (Besides, I have a burger post in here somewhere that will drive them even MORE up the wall.) ;) Barbecue sauce AND bacon?! AND onions?! Be still my heart!

Eric Hensley said...

Someone needs to open up a Vietnamese bakery on the Oregon coast and spread the love.

I need to try this, although I think using the bun with the corn and hot dog on it would be upping the ante a little. The best of both worlds!

Lindsay said...

Shut the front door. Hotdog and corn?!??! In a delicious, slightly sweet bun?!? I had no choice but to de-lurk after reading that!! I live in Portland - where in holy fuck is this Vietnamese bakery and what time do they open tomorrow?? If you're not comfortable letting your secret out among the internets, email me puh-lease???
I love your site, I don't remember how I stumbled upon you but I'm glad I did. I'm going to teach for a year in Korea (starting this summer) and your kimchee inclusion is wonderful and inspiring! Keep up the awesome work!

Peter G said...

I actually like the combo you have created Heather! Who said anything had to be pure? I'm licking my lips at that burger!

Foodycat said...

Gorgeous! They probably are brioche, given the French colonisation of Vietnam. Best baguettes in Australia are from Vietnamese bakeries!

Me said...

Damn that burger looks yummy!!!

Catherine Wilkinson said...

And to think I wasted my time last night on a measly Mexican burger with green chili...I'm a loser! I gotta go listen to your band...!

Lo said...

OH, NO!! Not a cheeseburger. Not now when I'm hungry.

I've been craving cheeseburgers all week long. You done good there, dear Heather. Making me drool all over my poor keyboard.

Heather said...

Elra - At least I didn't mess with the meat itself. Just salt and pepper.

Abigail - Gah, I can imagine! I still remember seeing ¥3000 grapes.

Marky! - I love barbecue sauce on burgers. More than ketchup, even, though I do love me some Jufran on a burger.

Eric - If I like baking (or was any good at it), I might take you up on that.

Lindsay - I love that it was buns that drove you out of hiding. Go to Fubonn Market (SE 82nd, between Powell and Division) there's a bakery called Meianna in the mall. You're welcome.

Petah - That burger was a monster. I usually like to keep it simple, but this called for extravagance.

Alicia - Same here (re: baguettes)! Good thing there are so many Vietnamese people in Portland.

Anne - It was kind of ridiculous. :P

Queen of All Cosmos - A Mexiburger? Now that's what I call a taco!

Lori - Sometimes you just gotta give in.

peter said...

Shouldn't that mac and chee have some gochujang on it? Without irony it might need a little something. I'm just saying.

Pam said...

I wish I was your neighbor and you would bring me all of your leftovers. Your cooking always inspires and amazes me.

Peef said...

I am now thinking that the tofu fajitas that were planned for dinner tonight will just have to wait. I now understand why Lo had burgers on the brain last night, even after dinner mind you, and why she was mumbling something about bacon in her sleep!

I seriously need to have a moment with this burger tonight.

Brooke said...

Purists can all go to hell. That burger looks crazy delicious. I totally want to snuggle with those buns.

Heather said...

that burger looks delicious, but i cannot take my eyes off of the bun! it looks so golden and buttery and wonderful! glad you enjoyed the concert!

we are never full said...

i knew those were kraft mac n cheese on the side. i could spot it from a mile away! bacon burger. damn. i just came from a "party" with vegetarian food. i want to vomit it up so i can eat steak w/ jonny right now. i'm so depressed.

Marc @ NoRecipes said...

Sounds great! I love using brioche for hamburger buns, so this totally makes sense to me. I think this type of bun may have originated in Japan (and made it to Vietnam by way of China). I commonly see buns with all kinds of crazy shit in them (like tuna-corn-mayo or melon flavor) at Japanese bakeries and the granddaddy of stuffed brioche style bun would be anpan (filled with red bean paste) which has been around for well over a century.

Peter M said...

Nice touch using brioche for the burger and I've never seen mac n cheese as a burger side. I want.

Bellini Valli said...

When we lived in Calgary Dim Sum was our favourite Sunday morning past time.The brioche would make a tasty wrapping for your/mine burgers.

abadeeba said...

that's what i'm talkin about. it's not about the bread, unless it's about the bread.

[eatingclub] vancouver || js said...

How can this not be on my best burger list? I'm drooling over the combination of meat on a green onion brioche!

glamah16 said...

I have to find those buns. I made some red bean bao from a Vietnamese meix this week I actually pleased with. And Bacon Cheeseburgers are my downfall. I gave in this week and had one.So good.

Jen of A2eatwrite said...

I so didn't need to see this.

I'm completely hungry now.

Sweet Charity said...

Damn, that was a freakin' good song. Never heard them before, and now I'm going to have to suss them out... Perhaps they will help me get over my current and seemingly unending Slackers obsession.

Brittany said...

fuuuuuuuck.

I mean. Seriously.
I want a bite.

Holly said...

Looks great, I find it so hard to find a good bun. My friend that owns a commercial bakery says there is no money made in buns!

Jude said...

I'm almost sure I've seen these buns around here before, but not topped with scallion. I like the red bean one.

Leigh said...

jesus christ that looks good. And mac cheese on the side, thats a solid carb hit right there!!!