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

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources