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