Vietnamese Banh Mi Burger

Ingredients

  • Pickled Vegetables
  • 1/2 Cup Daikon, julienned
  • 1/2 Cup carrots, julienned
  • 1/4 Cup water
  • 1/4 Cup rice vinegar
  • 1/4 Cup granulated sugar
  • 1/4 Teaspoon salt
  • Burger Patty
  • 2 Pounds ground pork
  • 2 Tablespoon soy sauce
  • 1 Teaspoon Fish sauce
  • 2 Tablespoon minced ginger
  • 1 2-inch piece of lemongrass, peeled and minced
  • 2 Tablespoon Brown sugar
  • 1 Teaspoon minced garlic
  • 10 Medium sized Mint leaves, chopped
  • Sriracha Sauce
  • 1/4 Cup Mayonaise
  • 1 Tablespoon Sriracha
  • Zest and juice of 1/2 lime
  • Other ingredients
  • Canola oil to brush on the grill
  • 6 pieces Uncured, Thick cut Bacon
  • 2 Jalepeno, thinly sliced into rings, ribs and seeds removed
  • 1 small bunch of cilantro
  • 6 Fresh Torpedo rolls (about 6 inches long), sliced horizontally, with a small amount of the bread dug out and removed from the top portion

Instructions

  • Preheat gas grill to medium-high heat.
  • For pickled vegetables: Put carrots and daikon in a small bowl. Bring water, vinegar, sugar, and salt to a boil. Take it off the heat and pour over the vegetables, set aside.
  • Put bacon on a small baking sheet, and place on the grill, lid closed. Cook approximately 18-20 minutes until the bacon is crisp, but still has a slight chew.
  • For the patty: Put ground pork in a medium bowl. In a small bowl, combine the rest of the ingredients, whisking until incorporated. Add the mixture to the pork. Fold in the marinade, being careful not to over work the meat. Shape into six equal patties. The patties should be oval to fit the shape of the bun.
  • Use a towel to rub canola oil onto the grates of the grill. Place patties on the grill and cook, covered, about 4-5 minutes on each side until cooked through. Thermometer should read 160 degrees F.
  • Place buns on the outer edges of the grill, cut side down, and toast lightly. While burgers are cooking, combine ingredients for the sauce.
  • Assembly: Slather the bottom bun with sriracha sauce. Place pork burger on sauce. Layer with one slice of bacon, a handful of the carrot and daikon pickle, 3-4 slices of jalepeno, and finally, 4-5 cilantro sprigs. Add bun top and serve.