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Vietnamese-Style Banh Mi Burger
Vietnamese-Style Banh Mi Burger
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25m
Persiapan
15m
Masak
4
Porsi
955
Tampilan
medium
Dinner
Asian Fusion
by Yumzy
An fusion burger combining the savory, herbal flavors of a Vietnamese banh mi with a juicy pan-seared pork patty, quick-pickled veggies, and spicy sriracha mayo.
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Bahan-bahan
- ✓0.5 kg ground pork
- ✓2 cloves garlic
- ✓1 stalk lemongrass
- ✓15 ml fish sauce
- ✓1 tsp sugar
- ✓120 ml mayonnaise
- ✓15 ml sriracha sauce
- ✓240 ml carrots and daikon radish
- ✓60 ml rice vinegar
- ✓2 tsp sugar
- ✓4 pieces brioche buns or small baguettes
- ✓1 medium cucumber
- ✓120 ml fresh cilantro leaves
- ✓1 medium jalapeno pepper
- ✓15 ml vegetable oil
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
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.
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Tip:Squeeze the vegetables gently beforehand to help them absorb the brine quickly.
2
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.
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Tip:Avoid overworking the meat so the patties stay tender.
3
In another small bowl, whisk together the mayonnaise and sriracha sauce until smooth. Cover and refrigerate until assembly.
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Tip:Add a squeeze of fresh lime juice to the mayo for an extra bright flavor kick.
4
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).
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Tip:Make sure the pan is fully hot before adding the patties to get a nice crust.
5
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.
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Tip:Drain the pickled veggies thoroughly to keep the bottom bun from getting soggy.
📝Catatan Koki
You can prepare the quick-pickled carrots and daikon up to 3 days in advance and store them in an airtight container in the refrigerator.
vietnamese
burger
pork
fusion
spicy
dinner
Banh Mi Burger
vietnamese pork burger
asian fusion burger
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