Pork Banh Mi Burger

Category
Prep Time
30 minutes
Cook Time
15 minutes

Pickled Vegetables

  • ½ cup rice wine vinegar
  • ¼ cup sugar
  • 1 teaspoon Kosher salt
  • 1 cup shredded carrots
  • ½ cucumber, seeded and cut into matchsticks

Sriracha Mayonnaise

  • ½ cup mayonnaise
  • 2 Tablespoons Sriracha chili sauce

Pork Bahn Mi Burgers

  • 1 ½ pounds ground pork
  • 2 teaspoons grated ginger
  • 1 Tablespoon fish sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • zest of 1 lime
  • 2 Tablespoons Danish salted butter, softened, plus more for buns
  • ½ cup chopped cilantro, plus more for serving
  • 1 teaspoon Kosher salt
  • freshly ground black pepper, to taste
  • 4 hamburger buns, split
  • lettuce leaves, for serving
  • sliced jalapeño, for serving

Pickled Vegetables

  • Combine vinegar, sugar and salt in a medium bowl and stir until dissolved. Add carrots and cucumber and toss to coat. Let sit at room temperature for at least 30 minutes.

Sriracha Mayonnaise

  • Place mayonnaise and sriracha in a small bowl and mix until combined. Store, covered, in the refrigerator until ready to use.

Pork Bahn Mi Burgers

  • Preheat grill to medium high. Combine ground pork, ginger, fish sauce, soy sauce, sugar, cornstarch, lime zest, butter, cilantro, salt and pepper in a large bowl. Mix until just combined.
  • Shape the meat into four 6-ounce patties.
  • Grill the burgers, flipping once, until lightly charred and cooked through, about 10 minutes total. Transfer the burgers to a work surface and let rest for 5 minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
  • To serve, spread Sriracha mayonnaise on the bottom halves of the buns. Put lettuce leaves on top, then add the burgers. Top with the pickled vegetables, a few jalapeño slices and fresh cilantro. Close the burgers and serve hot.

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