I’ve had a couple of busy weeks for filled with work travel, prepping to teach a class at USC and lots of eating out. While I enjoyed every second of my meals at Providence and Norah, it felt great to load up at Whole Foods and start blogging again! It has been too long!
I love “bahn mi” style sandwiches and if I’m in a restaurant, I tend to gravitate towards them (when I splurge on wheat that is). I love the rich, roasted meats and the contrasting zing and crunch from the pickled veggies! I wanted to re-create that experience at home, using turkey and of course, making it FODMAP friendly. Challenge accepted!
It is funny because bahn mi is vietnamese for “bread” and it seems the world is against bread these days. Unless you’re on Instagram on Tuesday, and follow a food blog, then I’m sure you see your fair share of #toasttuesday posts. I’m not against bread, I am however, limiting my wheat intake on the FODMAP diet. Gluten has gotten a bad wrap, some for very legitimate reasons (Crohn’s etc.). However, some people mistakenly blame gluten for bloating or other IBS symptoms and then eliminate “gluten” by not eating wheat. I’m having flashbacks to grad school and chanting “correlation does not equal causation”. Wheat products contain oligosaccharides, specifically fructan. Guess what? Nobody can digest them well and we tend to eat a lot of them. They are in fruits, veggies, cereals, drinks and supplements. If you are lost and wondering what I’m rambling about, but yet somewhat intrigued because you don’t feel well after eating “gluten”, then take a peek at my page: What is FODMAP?. It may be wheat that you are sensitive to and you are not alone! It really helped me manage my gut and keep me healthier and happier. Aw, isn’t that lovely?
I also tried the pickled veggies by grating, which does work, I just prefer the matchstick size pieces as they pack a better crunch! I would maybe recommend grating if you don’t have a good set of sharp knives (that is why I didn’t opt for the julienne the first time around. I finally invested in a big girl set of knives (see below) and I have to say I’m in love!
Oops, I forgot to take pics of the mayo and forming the patties, but you are smart and I have faith in you!
Ok, back to the food. I really enjoyed creating this recipe and hope you enjoy it too! There are definitely a couple of steps, but trust me, it is worth it!
- Pickled Veggies:
- 4-6" of daikon radish, peeled and julienned
- 1 medium carrot, peeled and julienned
- ½ a large cucumber, seeded, peeled and julienned
- 4 T rice vinegar
- 1 T sugar or sprinkle of stevia
- pinch of salt
- Spicy Mayo:
- ¾ cup gluten free mayo (I tried vegan mayo)
- 2.5 T Crystal hot sauce
- Turkey Burgers:
- 1 or 1.25 pound ground turkey (I use 90/10 as the lower fat has less flavor)
- 3 green onions (green part only for me)
- 1.5 T Crystal hot sauce
- 1 T fish sauce
- 2 t corn starch
- I/4 cup fresh basil, chopped
- black pepper
- 1-2 tablespoons cooking oil (I used sesame)
- Additional Stuff:
- Sliced jalapeños
- Cilantro sprigs with ends trimmed
- 4 buns of your choosing...I tried Canyon Bakehouse Gluten Free.
- Mix ingredients for pickled veggies in a small bowl, cover with lid, then shake well and place in the fridge until go time.
- Do the same with the mayo.
- Toss all the burger ingredients in a medium bowl and mix well. I like to wash my hands and get in there to mix it. Split mixture and hand press into 4 patties, creating a thumbprint in the middle to keep them from turning into a ball while cooking.
- Heat oil in a large frypan or skillet and cook the burgers. Mine took about 4-5 minutes a side, slightly less on the second side. You can also try cooking them in the oven, it will just take a bit longer.
- Once they are cooked through, remove from heat, place on your bun and top with pickled veggies, slather some of that mayo on the top and you got yourself something special. Enjoy!
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