Ground Pork Banh Mi Burgers

Prep Time: 15 | Cook Time: 20 | Serves: 4

Ingredients

• 1 pound ground pork
• 1/2 pound eggplant, diced
• ¼ cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, white and green parts, finely chopped
• 1-2 teaspoons sriracha, depending on desired spice level
• 1 Tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt kosher salt

Quick Picked Veg

• 1 lb carrots, thinly sliced  or cut into matchsticks
• 1/2 lb daikon radish, thinly sliced or cut into matchsticks
• 2 tsp salt
• 1/2 cup sugar
• 1 cup distilled white vinegar
• 1 cup water

Sriracha Mayo

• ½ cup mayonnaise
• 2 green onions, white and green parts, finely chopped
• 2 teaspoons sriracha, plus more to taste (you can also use chili paste OR omit the spicy element entirely and just do a mayo)

• 2 teaspoons toasted sesame oil (optional)
• 4 hamburger buns, toasted
• ½ cup thinly sliced carrots or quick pickled carrots, drained
• 1 jalapeño, thinly sliced
• 1 cucumber, sliced
• 4-8 leaves of crunchy green lettuce
• ¼ cup roughly chopped cilantro (optional)

Instructions

1. Start with your Quick Pickles: using a very sharp knife or a mandoline, thinly slice carrots and radish into rounds and add to a large jar with a tight fitting lid.
2. In a small sauce pan combine the vinegars, water, salt, and sugar, and cook over medium-high heat until boiling.
3. Stir to dissolve the sugar and salt.
4. Pour the brine into the jar so that it covers the vegetables and almost reaches the top of the jar. Let it cool down for a few minutes, then screw on the lid.
5. Once the jar has cooled to room temperature, transfer it to the refrigerator. The quick pickles can be eaten anytime but taste best after at least one day in the refrigerator.
6. In a large bowl, combine the pork, basil, eggplant, garlic, green onions, sriracha, sugar, cornstarch, pepper, and salt.
7. Using clean, slightly damp hands, carefully form the pork mixture into 4 even patties about ⅓-inch thick.
8. Make the sriracha mayo. In a small bowl, whisk the mayonnaise, green onions, and sriracha together until smooth.
9. Stove Top: Heat the sesame oil or desired cooking oil in a large cast iron skillet over medium heat.
10. Once the oil is glistening, add the pork patties and cook undisturbed until browned and the center reaches 160°F on an instant-read thermometer, about 5 minutes each side.
11. Grill: Heat grill to medium high and place burger patties on the grill. Cook about 5 minutes each side or until internal temp reaches  160°F.
12. Spread 1 Tablespoon of the sriracha mayo on the toasted side of the top and bottom buns. Divide the carrots or pickled vegetables, cilantro and jalapeño (if using), between the bottom buns. Top with the pork patty, lettuce and top bun, sauce side down.
13. Repeat with remaining ingredients. Serve warm.