Pork Bánh Mì Burger with Honey Sriracha Mayo
INGREDIENTS:
1 1/2 pounds ground pork
1/3 cup chopped scallion (green tops)
1/2 cup finely chopped onion
3 ounces bean sprouts, chopped (aboube 3/4 cup chopped)
1 heaping teaspoon minced ginger
1 heaping teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon neutral oil
For the Sriracha Mayo:
3/4 cup mayonnaise
1 tablespoon honey
1 1/2 teaspoon Sriracha Hot Chili Sauce
For the Toppings:
baby watercress
cilantro
thinly sliced cucumbers
bean sprouts
For the bread
5 brioche buns
INSTRUCTIONS:
In a large bowl, add pork, scallion, chopped onion, bean sprouts, minced ginger, minced ginger, hoisin sauce, soy sauce, and seasonings.
Combine until well blended without overworking the meat.
Divide into 5 equal parts.
Roll each into a ball and flatten 4.5-inch wide patties. Patties will be sticky.
Place on parchment lined tray for easy transfer to the skillet.
Preheat a large skillet between med/medium-high heat. Add oil. Cooking in batches, brown patties for 3-4 minutes on each side or until when meat is cooked through.
Transfer to a tray.
Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
Assemble burgers: Place patty on brioche bun. Slather a generous amount of sauce, add a 3 to 4 slices of cucumber, and a healthy pich of the remaining toppings. Cover with the top half of the brioche. Enjoy!
Makes 5 burgers.
Recipe Notes:
The cooked patties are 4-inch wide and over 3/4-inch thick, perfect for 5 brioche buns. Six slightly smaller and thinner patties can be made, perfect for regular hamburger size buns. Reduce cooking time slightly for 6 patties.
Adding Sriracha mayo to both halves of the brioche and on top of the patty helps keep the burger and toppings in place.
If you like spice, add fresh chili peppers to the topping.