Pork Bahn Mi Burgers

1 lb ground pork 

4 sprigs fresh basil

1 tbsp garlic (minced)

3 sprigs green onion (finely chopped)

1 tbsp fish sauce 

1 tbsp sriracha

1 tbsp white sugar 

1 tsp sesame oil 

2 tsp cornstarch

salt & pepper to taste 

 

SRIRACHA MAYO 

1/4 cup mayonnaise

1 tbsp sriracha 

1/2 tsp salt 

1/2 tsp black pepper 

 

BURGER 

4 brioche buns 

1/4 English cucumber 

1/2 bunch cilantro 

1 jalapeno

1 cup pickled carrots *

1 tbsp sesame oil (to brush on buns)

 

1 cup carrots (julienne) 

1/2 cup apple cider vinegar

1/2 cup rice vinegar

1/2 cup water  

1 tbsp Homemade Pickling Spice 

1 tbsp kosher salt 

2 tbsp white sugar 

 

1 peach 

1 red onion 

2 cups nappa cabbage 

2 cups purple cabbage 

3 sprigs green onion

3 tbsp mayonnaise

2 tbsp Peach & Scotch Bonnet Hot Sauce 

salt & pepper to taste 

 

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• In a large bowl, mix together all ingredients to make burger patties until thoroughly combined. 

• Divide mixture into 4 equal parts - form into patties and set aside 

 

• Peel and julienne carrots - set aside in glass jar

 

• Combine vinegars, water, homemade pickling spice, sugar and salt together in a small sauce pan. Bring to boil. Remove from heat and pour over julienne carrots - set aside to cool

 

• Combine mayonnaise, sriracha, salt and pepper in a small bowl. Mix until combined

 

• Thinly slice cucumbers and jalapeno (remove seeds). Wash and dry cilantro, cut off stems

 

• In a large bowl, whisk together mayonnaise and peach & scotch bonnet hot sauce. Julienne nappa and purple cabbage, red onion and peaches. Thinly slice green onions. Combine ingredients in bowl and season to taste 

 

• Brush brioche buns with sesame oil and lightly toast on grill or in cast iron skillet 

 

• Heat grill or cast iron skillet to medium heat. Sear burgers for 5 minutes, flip and sear for 5 more - if burgers are still pink inside, continue cooking process until thoroughly cooked 

 

• To assemble - spoon sriracha mayo on top and bottom buns, place burger, sliced cucumber, jalapeno, pickled carrots and cilantro on top of patty

 

• Serve with spicy peach coleslaw and enjoy!