Pork Bahn Mi Burger

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
5

The Vietnamese banh mi sandwich has captivated Americans looking for a little adventure between the bread. It’s traditionally composed of cooked pork, pate and pickled vegetables on a crusty French baguette, but the chefs at the National Pork Board reconfigure the flavors and ingredients in a burger format. The well-seasoned ground pork boasts shallots, ginger, cilantro, chilies, fish sauce and sambal; Sriracha mayo adds an extra burst of boldness.

Ingredients

Pork Burgers:
1/2 cup cilantro, chopped
2 tbsp. roasted minced garlic
2 tbsp. minced shallots, browned
2 oz. chile pepper, of choice
1 tbsp. minced fresh ginger
1 tbsp. fish sauce
2 tbsp. sambal
1 tsp. white pepper
1 tsp. salt
2 lb. ground pork

Sriracha Mayonaise:
1 cup mayonnaise
1/4 cup Sriracha chili sauce
1 tbsp. sweetened condensed milk

Pickled Veggie Slaw:
6 oz. carrots, julienned on mandolin
6 oz. daikon, julienned on mandolin
3 cups water
3 oz. rice wine vinegar
1 or 2 tbsp. sugar, to taste
2 tbsp. salt

French-style rolls, split and toasted
Thinly sliced jalapeños, to taste
Cilantro sprigs, for garnish

Steps

1.       Prepare Pork Burgers: In mixing bowl, combine cilantro, garlic, shallots, chile peppers, ginger, fish sauce, sambal, pepper and salt.  Add pork; gently mix and fold in ingredients.

2.       Form mixture into five 5- to 6-oz burgers; refrigerate while preparing other components.

3.       Prepare Sriracha Mayonnaise: In mixing bowl, combine all ingredients, mix well to combine. Refrigerate until needed.

4.       Prepare Pickled Veggie Slaw: In mixing bowl, combine carrots and daikon; set aside. In sauce pot, combine water, vinegar, sugar, and salt. Bring to a simmer; pour over carrot mixture and let cool. Strain before serving.

5.       For service, place pork patties on hot grill or griddle. Grill until internal temperature reaches 160°F.

6.       To serve, spread Sriracha mayonnaise on toasted sides of bread; place grilled pork burgers on bottom half. Pile pickled veggies, jalapeño slices and cilantro sprigs on top of burger; enclose with top of bun.

Source: Recipe and photo courtesy of National Pork Board

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources