Pork Banh Mi Burger paired with Gyotaku White Blend
Ingredients:
Pork Burger Patty
1 lb ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp fish sauce
1 tbsp Sriracha
1 tbsp sugar
2 tsp cornstarch
1 tsp freshly ground black pepper
1 tsp kosher salt
Sriracha Mayo
1 cup mayonnaise
3 green onions, finely chopped
2 tbsp Sriracha
Banh Mi Burger
4 brioche buns
sesame oil
sriracha Mayo
quick pickled veggies
chopped cilantro
Thinly sliced cucumbers
jalapeños (optional)
Preparation:
In a large bowl combine all ingredients for pork meat patties until fully combined and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick.
In a small bowl combine ingredients for sriracha mayo and whisk until smooth.NOTE: Can be made ahead and stored for up to a week.
Preheat grill to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every minutes until cooked to avoid burning.
To prepare the burgers: toast the brioche buns on the grill or under a low broil in the oven.
Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.
*The recipe for the the pork meat patties comes form Bon Appétit.