Pork Banh Mi Burger

 

 

Pork Burger Patty

• 1 lb Ground pork

• 1/4 cupF inely chopped fresh basil

• 4 Garlic cloves, minced

• 3 Green onions, finely chopped

• 1 tbsp Fish sauce

• 1 tbsp Sriracha

• 1 tbsp Sugar

• 2 tsp Cornstarch

• 1 tsp Freshly ground black pepper

• 1 tsp Kosher salt

Sriracha Mayo

• 1 cup Mayonnaise

• 3 Green onions, finely chopped

• 2 tbsp Sriracha

Banh Mi Burger

• 4 Brioche buns

• Sesame oil

• Sriracha mayo

• Favorite Vietnamese pickled veggies

• Cilantro

• Cucumbers

• Jalapeños (optional)

Instructions

1. In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick.

2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.

3. Preheat grill to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every minutes until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Working in batches of two add prepared pork patties to the skillet and cook without moving until edges begin to crisp. About 5 minutes. Flip and repeat with the other side. If the patties aren’t cooked through flip every minutes until done to avoid burning. Continue with the remaining patties and set aside.

4. To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.