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Lunch / Dinner

Bánh Mì Burger with Daikon Slaw & Sriracha Mayonnaise

The bánh mì [bahn mee] sandwich is a brilliant combination of Asian and French culinary traditions. Here, ground pork is flavored with Asian favorites like soy sauce, ginger, and chili garlic sauce, then shaped into thin patties so they grill quickly for an easy weeknight dinner. The pork burger is sandwiched in a French baguette with spicy Sriracha mayonnaise, and topped with vinegar-pickled vegetables for real contrast. While it all sounds rather exotic, the ingredients are familiar and reasonably easy to find at any grocery store. The bánh mì as a burger is a bit unorthodox in contrast to the Vietnamese classic, but it’s so good — you simply must try it!

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Preheat grill to medium-high. Brush grill grate with oil.

For the slaw, whisk together vinegar, sugar, and chili garlic sauce in a bowl until sugar dissolves; season with salt. stirring until sugar dissolves. Add radish, cucumber, carrot, cilantro and jalapeño; toss to combine. Chill slaw until ready to serve.

For the Sriracha mayonnaise, combine mayonnaise and Sriracha to taste; chill until ready to serve.

For the burgers, mix pork, scallions, ginger, sherry, soy sauce, chili garlic sauce, and salt in a bowl. Shape into 4 patties slightly larger than the rolls. Coat both sides of burgers with nonstick spray, then grill, covered, until cooked through, about 4 minutes per side. During the last 2 minutes of grilling, place rolls, cut side down, on top of burgers to heat through. Spread insides of rolls with Sriracha mayo; top with burgers and slaw.


Shape these large, rectangular burgers with a fork coated with nonstick spray.

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