Vietnamese-Style Banh Mi Burger

In a small bowl, combine the julienned carrots and daikon radish with rice vinegar and 2 teaspoons of sugar. Stir well and set aside to quick-pickle, tossing occasionally.

💡 Tip: Squeeze the vegetables gently beforehand to help them absorb the brine quickly.

In a medium bowl, mix the ground pork, minced garlic, minced lemongrass, fish sauce, and 1 teaspoon of sugar until thoroughly combined. Shape into 4 equal-sized burger patties.

💡 Tip: Avoid overworking the meat so the patties stay tender.

In another small bowl, whisk together the mayonnaise and sriracha sauce until smooth. Cover and refrigerate until assembly.

💡 Tip: Add a squeeze of fresh lime juice to the mayo for an extra bright flavor kick.

Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Cook the pork patties for about 5 to 6 minutes per side, or until they reach an internal temperature of 160 degrees F (71 degrees C).

💡 Tip: Make sure the pan is fully hot before adding the patties to get a nice crust.

To assemble, spread a generous layer of sriracha mayo on both sides of each toasted bun. Place a cooked patty on the bottom bun, then top with sliced cucumber, drained pickled carrots and daikon, fresh cilantro, and jalapeno slices. Close with the top bun and serve immediately.

💡 Tip: Drain the pickled veggies thoroughly to keep the bottom bun from getting soggy.