I saw the original recipe from the Green House Tavern in Cleveland, Ohio, but then I thought how this would work in Japan. The original has seasoned ground lamb, stinky cheese sauce, and onions. So I changed the original and used Poppi’s Asian Rub, Gorgonzola cheese, and ginger, garlic, green onion. Here is the Bahn mi style roll . (I got the idea from someone at the Warrenton Farmers’ Market who was eating a Bahn’mi.) I hope you like it.
1 pound ground lamb
2 teaspoons Poppi’s Asian seasoning
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon green onion
2 teaspoons low sodium teriyaki
1 cup broccoli slaw
1/4 cup rice wine vinegar
2 tablespoons sesame or canola oil
1 teaspoon sugar
2 tablespoons buttermilk
8 ounces Gorgonzola cheese
4 soft white bread rolls
1/2 cucumber, peeled and sliced
In a bowl mix rice wine vinegar, canola oil, 1 teaspoon Poppi’s Asian seasoning, 1 teaspoon ginger, 1 teaspoon green onion, 1 teaspoon teriyaki, 1 teaspoon sugar, 1 teaspoon garlic; mix well with whisk. Add broccoli slaw and cucumber and toss.
In a second bowl, add ground lamb, 1 teaspoon green onion, 1 teaspoon garlic, 1 teaspoon ginger and 1 teaspoon Poppi’s Asian season, and 1 teaspoon teriyaki sauce. Mix thoroughly.
Form into patties slightly larger than your bun.
In a cast iron skillet, cook patties for 7 minutes per side on medium heat; you want them medium well.
While the burger is cooking:
Cut the bun almost through lengthwise making a hinge.
Remove some of the inside to make a trench for your slaw.
Mix milk and Gorgonzola and microwave 30 seconds.
Place slaw in bread trench
Top with Gorgonzola sauce
Place top bun