Banh Mi Pork Burgers

When two worlds collide! A moist, tender pork patty infused with a delicious combination of savory, salty flavors then topped with crisp, chewy textures.

Burger Patty

• 1.5 lb ground pork

• 1/4 cup finely chopped fresh basil

• 4 garlic cloves, minced

• 3 green onions, finely chopped

• 2 tbsp fish sauce

• 1 tbsp Sriracha

• 1 tbsp sugar

• 2 tbsp cornstarch

• 1/4 c bread crumbs

• 1 tsp freshly ground black pepper

• 2 tsp kosher salt

Quick Pickled Vegetables

• 1 lb carrots, cut into matchsticks

• 1 lb daikon radish, cut into matchsticks

• 2 tsp salt

• 1/2 cup sugar

• 1 cup distilled white vinegar

• 1 cup water

Siracha Mayo

• 1 cup mayonnaise

• 2 tbsp Sriracha

1. In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 6 equal parts. Form into patties and let rest in fridge for 2-3 hours, this allows the flavors develop.

2. In a small bowl combine mayo and siracha, whisk until smooth. Make ahead and store in fridge until ready to use.

3. When ready to cook patties pre heat grill to med/high. Place pork patties onto grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. You can also use a large cast iron skillet over medium/high heat coated with a high heat oil like grapeseed.

4. To prepare the burgers toast the brioche buns, add sriracha mayo to both sides of the bun, add the pattie and pickled vegetables. I also like to add cucumbers, and cilantro.