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Banh Mi Pork Burgers with Cucumber, Carrots, and Cilantro

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Total Time: 22 minutes
Servings: 4

Ingredients

  • 1/2 cup julienned peeled carrots (or use a box grater to shred them)
  • 1/2 cup julienned peeled daikon radish (you can also use small red radishes)
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sugar
  • Kosher salt
  • 1 pound ground pork
  • 1/4 cup very thinly sliced scallions
  • 1 tablespoon freshly grated lime zest
  • 1 garlic clove, minced
  • 1 teaspoon grated peeled fresh ginger
  • Canola oil, for the pan
  • Spicy Mayonnaise
  • 4 tablespoons mayo (for this I like the richer flavor of the Kewpie brand -- you can find it at most Asian markets)
  • 4 tablespoons sriracha
  • 4 brioche buns, split and toasted
  • 8-10 fresh cilantro sprigs

Optional:

  • Hoisin Ketchup -- equal parts ketchup and hoisin mixed together (soooooo good!!)

Instructions

  • In a medium bowl, toss the carrots, daikon, lime juice, sugar, and 1/2 teaspoon salt. Let stand while you make the burgers.
  • In a large bowl, combine the pork, scallions, lime zest, garlic, ginger, and 1/2 teaspoon salt with your hands until well mixed. Form into four 1/2-inch-thick patties that are slightly larger than your buns.
  • Heat a large cast-iron skillet over medium heat. Rub it with oil to coat.
  • If it's large enough for all 4 patties, without overcrowding, then cook all 4 at once. Depending on the size of your pan, you may have to cook 2 at a time.
  • Cook until well browned, about 6 minutes, then flip and cook until the meat is cooked through, about 6 minutes longer.
  • Repeat with the remaining patties.

To make the sandwich:

  • In a small bowl, mix the mayonnaise and sriracha together.
  • Spread mayonnaise on both sides of the buns.
  • Place a patty on each bottom bun, and top with the cilantro, carrots, radish and a couple sprigs of cilantro.
  • Top it with the top bun, and serve immediately.