SPICY VIETNAMESE BURGER BAGUETTE
Prepared in 20 minutes or less.

2 16-inch baguettes, halved horizontally
2 lbs lean ground beef
¼ cup safflower oil
¼ cup shallot, finely chopped
2 tbs lemongrass, chopped
¼ cup Thai red-curry paste, found at Asian markets and Whole Foods
1 tsp chopped garlic
2 cups ketchup
½ cup Dijon mustard
2 tbs fish sauce, found Asian markets and most supermarkets
15 fresh basil leaves, rinsed and patted dry  
2 tsp light brown sugar
1 green mango or green apple, julienned
Jalapenos, seeds removed and thinly sliced

Preheat oven to 350°F.  

Heat safflower oil in a large skillet over medium heat.  Add ground beef, shallots, lemongrass, red-curry paste and garlic.  Cook until meat is browned, approximately 5 - 7 minutes.

Stir in ketchup, mustard, fish sauce, half the fresh basil leaves and light brown sugar.  Reduce heat to simmer and cook for 15 minutes, stirring occasionally.

Place baguettes on a baking sheet and cook in oven until toasted, approximately 2 minutes.  Be careful not to burn the bread.

Fill toasted baguettes with beef mixture and top with remaining half of fresh basil leaves, julienned mango and jalapenos.  Cut baguette burger into 1½-inch pieces and serve immediately.  Serves 8.