Ingredients
4
4 servings
- •½ cup mayonnaise
- •1 tablespoon sriracha hot sauce
- •1 large carrot, peeled, cut into matchstick strips
- •1 medium daikon radish, peeled, cut into matchstick strips
- •¼ cup sugar
- •1 tablespoon kosher salt
- •1 cup water
- •½ cup rice wine vinegar
- •1 lb ground pork
- •4 cloves garlic, minced
- •3 scallions, thinly sliced
- •1 tablespoon fish sauce
- •1 tablespoon sambal oelek
- •1 tablespoon sugar
- •1 teaspoon freshly ground black pepper
- •1 teaspoon coarse kosher salt
- •1 cucumber, sliced
- •1 jalapeño, de-seeded and thinly sliced
- •¼ cup fresh cilantro leaves
- •1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns
Instructions
- Sriracha aioli: Combine both ingredients in a small bowl and set aside.
- Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
- Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
- Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
- Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
- Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
- Enjoy!
Related Recipes
Grilled Lemongrass Pork Bánh Mì
Banh Mi Burgers
Banh Mi Meatball Sandwich
Bánh Mì
Instant Pot Sweet and Sour Pork
Vegetable Banh Mi
Jibarito Sandwich
Roasted Pork Bánh Mì (Vietnamese Sandwich)
Slow Cooker BBQ Pulled Pork Sandwiches
Tropical Grilled Pork Chops
Mu Shu Pork
