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Top Chef Junior Pork Bánh Mì Burger

Ingredients

for 4 servings

Sriracha Aioli

  • ½ cup
    mayonnaise (120 g)
  • 1 tablespoon
    sriracha hot sauce

Carrot and Daikon Pickles

  • 1 large carrot, peeled, cut into matchstick strips
  • 1 medium daikon radish, peeled, cut into matchstick strips
  • ¼ cup
    sugar (50 g)
  • 1 tablespoon
    kosher salt
  • 1 cup
    water (240 mL)
  • ½ cup
    rice wine vinegar (120 mL)

Burger

  • 1 lb
    ground pork (455 g)
  • 4 cloves garlic, minced
  • 3 scallions, thinly sliced
  • 1 tablespoon
    fish sauce
  • 1 tablespoon
    sambal oelek
  • 1 tablespoon
    sugar
  • 1 teaspoon
    freshly ground black pepper
  • 1 teaspoon
    coarse kosher salt
  • 1 cucumber, sliced
  • 1 jalapeño, de-seeded and thinly sliced
  • ¼ cup
    fresh cilantro leaves (10 g)
  • 1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns

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Preparation

  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!
 

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