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Banh Mi Burger
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Description
I took a recipe for a traditional Vietnamese meatball sandwich and turned it into a delicious burger. Such a great alternative to all the burgers we are always making!
Ingredients
- FOR THE PICKLED VEGETABLES:
- 2 cups Coarsely Grated Carrots
- 2 cups Coarsely Grated Peeled Daikon, Use Zucchini If You Can't Find Daikon
- ¼ cups Unseasoned Rice Wine Vinegar
- ¼ cups Sugar
- 1 teaspoon Salt
- _____
- FOR THE HOT CHILI MAYO:
- ⅔ cups Mayonnaise (I Use Light)
- 2 whole Green Onions, Finely Chopped
- 1 Tablespoon Sriracha
- _____
- FOR THE BURGERS:
- 1-½ pound Ground Pork
- ¼ cups Finely Chopped Basil
- 4 cloves Garlic, Minced
- 3 whole Green Onions, Finely Chopped
- 1 Tablespoon Fish Sauce (in The Asian Food Section)
- 1 Tablespoon Hot Chili Sauce Or Sriracha
- 1 Tablespoon Sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1 Tablespoon Sesame Oil
- 4 whole Hamburger Buns, Sliced In Half
- 1 whole Jalapeno, Cored, Seeded And Thinly Sliced
- 16 sprigs Cilantro Fresh
Preparation
Toss the pickled vegetable ingredients in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.
Combine mayo, green onions and Sriracha in a small bowl and season with salt. (Can be made one day in advance.) Cover and chill.
Gently mix the pork, basil, garlic, green onions, fish sauce, chili sauce, sugar, cornstarch, pepper and salt together in a large bowl. Using moistened hands, form 4 burger patties by forming meat into a ball, then gently pressing it into a disc. Brush each burger with a bit of sesame oil on each side. (Can be made 1 day in advance. Cover and chill.)
Preheat grill to medium-high heat (450 degrees). Cook burgers all the way through, about 10 minutes per side. Remove from heat onto a platter.
Spread hot chili mayo all over the bun. Arrange jalapeno slices, then cilantro on the bottom halves. Place a burger on each bun. Drain pickled vegetables; place atop burgers. Press on bun tops.
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