The Banh Mi Burger

From the Tasting Table Test Kitchen

From the Tasting Table Test Kitchen

The Banh Mi Burger
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From the Tasting Table Test Kitchen
Servings
4
burgers
Ingredients
  • Pickled Vegetables½ cup water¼ cup distilled white vinegar¼ cup granulated sugar1 tablespoon kosher salt1 medium carrot, peeled and sliced into matchsticks or grated on the medium-hole side of a box grater3-ounce piece daikon, peeled and sliced into matchsticks or grated on the medium-hole side of a box grater
  • Mayonnaise¼ cup mayonnaise1 jalapeño, finely chopped1½ teaspoons white wine vinegar¼ teaspoon kosher salt
  • Glaze2 tablespoons soy sauce2 tablespoons sweet chile sauce (such as Mai Ploy)1 tablespoon hoisin sauce1 tablespoon rice vinegar1 teaspoon freshly grated ginger1 teaspoon fish sauce
  • Burgers1¼ pounds ground pork4 scallions, trimmed and thinly sliced1 bunch fresh cilantro, ½ finely chopped and ½ roughly chopped¾ teaspoon kosher salt1½ teaspoons freshly ground black pepper2 teaspoons canola or grapeseed oil4 slices pâté de campagne (about ¼ pound) or other rough textured pork pâté4 crusty rolls
Directions
  1. Make the pickled vegetables: In a small saucepan set over medium-high heat, bring the water, vinegar and sugar to a boil. Turn off the heat and set aside to cool, about 15 minutes. In a medium bowl, place the carrot and daikon, pour the cooled brine over the vegetables, toss to combine and refrigerate.
  2. Make the jalapeño mayonnaise: In a small bowl, stir together the mayonnaise, jalapeño, vinegar and salt. Cover with plastic wrap and refrigerate.
  3. Make the glaze: In a medium saucepan set over medium-high heat, bring the soy sauce, chile sauce, hoisin sauce, rice vinegar, ginger and fish sauce to a simmer. Reduce the heat to medium-low and simmer until the sauce is slightly thick and coats the back of a spoon, about 10 minutes. Turn off the heat and set aside.
  4. In a medium bowl, combine the pork, scallions, finely chopped cilantro, salt and pepper. Divide the mixture into 4 equal parts and shape into 1-inch thick patties. Heat a grill pan for 2 minutes over medium-high heat, add the oil to the pan and then add the patties. Grill until browned, 3 to 4 minutes, then use a spatula to flip the burgers. Liberally brush the grilled side with some of the glaze and continue to cook until the other side of the burger is browned and the center of the burger resists light pressure, 3 to 4 minutes more. Turn the burgers and brush with more glaze. Cook for 1 minute longer, then turn off the heat.
  5. Place the burger buns on a platter. Spread 1 tablespoon of the mayonnaise on each side of the bun. On the bottom side of the bun place a burger and top with the pâté, a pile of pickled vegetables, roughly chopped cilantro and the top half of the bun. Serve.
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