Pork Banh Mi Burger

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.