Vietnamese Pork Banh Mi Burger
Vietnamese Pork Banh Mi Burger
Transform a classic Vietnamese banh mi sandwich into a burger by swapping the roasted meat for a spicy, umami-packed burger.This recipe is courtesy of Nomageddon.
Servings
4
Ingredients
- 1 1/3 cup kewpie mayonnaise
- 4 scallions, minced
- 2 tablespoon sriracha
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 1 1/2 teaspoon kosher salt
- 2 cup daikon, julienned
- 2 cup carrots, julienned
- 1 pound ground pork
- 1/4 cup fresh basil, finely chopped
- 4 garlic cloves, minced
- 3 scallions, minced
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 tablespoon sugar
- 2 teaspoon cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- sesame oil
- 1 baguette
- cilantro leaves
- 1 jalapeño, sliced (optional)
Directions
- In a medium bowl mix together all the ingredients until well combined.
- In a large bowl, whisk together vinegar, sugar, and salt. Add the carrots and daikon and soak for at least one hour.
- Heat a large cast iron skillet over medium-high heat.
- Slice baguette into 4 equal parts, and slice each part in half lengthways. Spread sriracha mayonnaise on the cut side of the bottom half and set aside.
- Place ground pork, basil, garlic, scallions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt in a large bowl. Mix together with your hands until well combined. Form into 4 patties, about 2 ½ inches in diameter. Make an indent in the center with your thumb.
- Pour a thin layer of sesame oil into your hot skillet. Add your burger patties, making sure you don’t overfill the pan. Sear until cooked through, about 4 minutes on each side.
- Serve burger on the baguette, topped with pickled vegetables, cilantro, and, if desired, sliced jalapeño peppers.