Mad Fox’s Banh Mi-Burger-Chimichanga Hybrid is a Flavor-Filled Gut Bomb
Travis Weiss vowed never to repeat an Epic Burger. Though, for a guy who is called upon to create a new beefy masterpiece every Wednesday, that’s easier said than done.
“I wanted to bring back the ReuBurgerChanga,” the Mad Fox Brewing Company executive chef says, referring to the crowd favorite chimichanga-Reuben mashup he rolled out back in January. “But I have to keep my vow: no repeats.” So, rather than break his promise to himself, Weiss went to work in his Burger Lab and came up with a new creation for National Hamburger Week.
“It’s the BanhMiBurgerChanga,” Weiss announces. “And it’s freakin’ awesome.”
Ditching the corned beef and kraut but keeping that deep-fried tortilla, this new hybrid wraps the flavors of a Vietnamese sandwich with Weiss’ signature beef blend and then tosses them all in the fryer. Weiss calls it “the big dirty uncle” of the banh mi.
It all starts with a three-cut grind of rib eye, sirloin and chuck mixed with fresh jalapeno and cilantro. The half-pound patty is topped with a pile of carnitas braised in Mad Fox’s Broad Street IPA and then Weiss adds pickled ramps and onions, more cilantro, smoked gouda and a slathering of carrot mayo. The whole thing gets wrapped up in a chipotle tortilla and tossed in the fryer for about four minutes until – BOOM – the southwestern-Vietnamese-burger combo AKA the BanhMiBurgerChanga emerges in all its Epic, Burger Week glory.
At its weigh-in, this bonafide gut bomb tips the scales at a staggering 1 pound 2 ounces and is officially the heaviest National Hamburger Week option.
Somebody call Guinness.
Mad Fox Brewing Company | 444 West Broad Street | Falls Church | madfoxbrewing.com
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