Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise

Banh Mi Pork Burger with Sriracha Aioli

By Brandi Shaffer | July 14, 2014

014_C2C0714-3Banh Mi Pork Burger with Sriracha Aioli
yields 5, 5-6 oz. burgers

Ingredients:
For the Pork Burger:
1/2 cup    cilantro, chopped
2 tbsp.    garlic, roasted and minced
2 tbsp.    shallots, browned, minced
1 tbsp.    fresh ginger root, minced
1 tbsp.    fish sauce
2 tbsp.    sambal
1 tsp.    white pepper
2 oz.    chile pepper
1 tsp.    salt
2 lbs.    ground pork

For the Sriracha Aioli:
1 cup    mayonnaise
1/4 cup    Sriracha chili sauce
1 tbsp.    sweetened condensed milk

For the Pickled Veggie Slaw:
6 oz.    carrots, julienned
6 oz.    daikon, julienned
3 cups    water
3 fl oz.    rice wine vinegar
1-2 tbsp.    sugar, granulated, to taste
2 tbsp.    salt
to taste    jalapeno chiles, thin slices
as needed    cilantro sprigs

Cooking Directions:
1. For the Pork Burger: In mixing bowl, combine cilantro, garlic, shallots, peppers, ginger, fish sauce, sambal, pepper and salt. Mix well to combine. Add pork and gently mix and fold in ingredients. Form patties. Grill to 160°F.
2. For the Sriracha Aioli: In mixing bowl, combine mayonnaise, chili sauce and sweetened condensed milk. Mix well to combine.
3. For the Pickled Veggie Slaw: In mixing bowl combine carrots and daikon, set aside. In sauce pot, combine water, vinegar, sugar, and salt. Bring to a simmer. Pour the mixture over the carrots and daikon and cool. Strain before serving.
4. For Service: On a toasted bun, evenly spread Sriracha aioli on toasted sides of bread. Then place the grilled burger on the bottom half of the bun. On the top center of burger, top high with pickled veggies, jalapeno slices and cilantro sprigs.

Courtesy of National Pork Board

Related Articles Read More >

Chorizo California Avocado Egg Roll
Fresh Mango Gazpacho
Jacksonville G&CC Wows Members with Game of Thrones Chef’s Table [Slideshow]
Was it a Calculated Career or a Lifetime of Learning?
Top Ranked Private Club and Resorts for Culinary Experiences

Club + Resort Chef Association

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

C+RC Newsletter

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club + Resort Chef in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort chef magazine today.

Get the Magazine!

Club + Resort Chef
Club + Resort Chef
  • About
  • Contact Us
  • Advertise
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2022 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise