Re-entry to work after 10 days of vacation/staycation has been quite the adjustment. Despite my love of work and my awesome coworkers, a week of grilling, weeding, planting, eating and toasting is hard to beat. Especially when you’re hosting parties with awesome Banh Mi Murgers. These burgers are packed with flavor – juicy pork patties, glazed in a salty and flavorful asian sauce, slathered in siracha mayo and topped with crunchy sweet and tangy picked carrots. This is a knockout burger. And perfect for summer. Pair it with sesame noodles, fresh spring rolls or traditional burger sides. This recipe will standout at your next cookout!
banh mi burgers, ADAPTED FROM TASTING TABLE
½ cup water
¼ cup distilled white vinegar
¼ cup granulated sugar
1 tablespoon kosher salt
2 medium carrot, peeled and sliced into matchsticks or grated on the medium-hole side of a box grater
¼ cup mayonnaise
1/4 cup siracha
2 tablespoons soy sauce
2 tablespoons sweet chile sauce (such as Mai Ploy)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
1 teaspoon fish sauce
1¼ pounds ground pork
4 scallions, trimmed and thinly sliced
1 bunch fresh cilantro, ½ finely chopped and ½ roughly chopped
¾ teaspoon kosher salt
1½ teaspoons freshly ground black pepper
4 crusty rolls
1. Make the pickled vegetables: In a small saucepan set over medium-high heat, bring the water, vinegar and sugar to a boil. Turn off the heat and set aside to cool, about 15 minutes. In a medium bowl, place the carrot and daikon, pour the cooled brine over the vegetables, toss to combine and refrigerate.
2. Make the mayonnaise: In a small bowl, stir together the mayonnaise and siracha. Cover with plastic wrap and refrigerate.
3. Make the glaze: In a medium saucepan set over medium-high heat, bring the soy sauce, chile sauce, hoisin sauce, rice vinegar, ginger and fish sauce to a simmer. Reduce the heat to medium-low and simmer until the sauce is slightly thick and coats the back of a spoon, about 10 minutes. Turn off the heat and set aside.
4. In a medium bowl, combine the pork, scallions, finely chopped cilantro, salt and pepper. Divide the mixture into 4 equal parts and shape into 1-inch thick patties. Heat a grill pan for 2 minutes over medium-high heat, add the oil to the pan and then add the patties. Grill until browned, 3 to 4 minutes, then use a spatula to flip the burgers. Liberally brush the grilled side with some of the glaze and continue to cook until the other side of the burger is browned and the center of the burger resists light pressure, 3 to 4 minutes more. Turn the burgers and brush with more glaze. Cook for 1 minute longer, then turn off the heat.
5. Place the burger buns on a platter. Spread 1 tablespoon of the mayonnaise on each side of the bun. On the bottom side of the bun place a burger and top with a pile of pickled vegetables, roughly chopped cilantro and the top half of the bun. Serve.