Top Chef Junior Pork Bánh Mì Burger
Top Chef Junior pork banh mi burger is a fusion of Vietnamese and American cuisine, featuring a juicy pork patty topped with pickled vegetables and a spicy aioli sauce.
Instructions
- 1
Sriracha aioli: Combine both ingredients in a small bowl and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (19)
- •1⁄2 cup mayonnaise
- •1 tablespoon sriracha hot sauce
- •1 large carrot, peeled, cut into matchstick strips
- •1 medium daikon radish, peeled, cut into matchstick strips
- •1⁄4 up sugar
- •1 tablespoon kosher salt
- •1 cup water
- •1⁄2 cup rice wine vinegar
- •1 pound ground pork
- •4 garlic cloves, minced
- •3 scallions, thinly sliced
- •1 tablespoon fish sauce
- •1 tablespoon sambal oelek
- •1 teaspoon freshly ground black pepper
- •1 teaspoon coarse kosher salt
- •1 cucumber, sliced
- •1 jalapeño, de-seeded and thinly sliced
- •1⁄4 cup fresh cilantro leaves
- •1 baguette, toasted, sliced in half lengthwise and cut into 4-inch buns
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