Banh Mi-Inspired Pork Burgers

 

I got this banh mi-inspired pork burger recipe from Real Simple. It should be noted that I don’t like spicy stuff, so I only used 1 teaspoon of sriracha in the burger patties; I also reduced the amount of fish sauce (the amount below is mine); and finally, I only used plain mayonnaise instead of making a special dressing. Honestly, I really liked these burgers!

½ cup water
½ cup rice vinegar
6 Tbsp. light brown sugar, divided
2 ½ tsp. kosher salt, divided
1 ½ cups matchstick carrots (from a 10-oz. pkg.)
1 ½ cups mayonnaise
5 Tbsp. sriracha, divided (see note above)
3 Tbsp. finely chopped garlic (from about 9 cloves), divided
1 Tbsp. fish sauce
2 lb. ground pork
1/3 cup finely chopped shallot
¼ cup chopped fresh cilantro, plus sprigs for topping
4 tsp. cornstarch
8 brioche buns, toasted

Heat water, vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan, stirring occasionally, until boiling and sugar is dissolved. Remove from heat. Stir in carrots, spreading evenly to submerge as much as possible.

Stir together mayonnaise, 3 tablespoons sriracha, and 1 tablespoon garlic in a medium bowl.

Whisk fish sauce and remaining 3 tablespoons sugar, 2 tablespoons sriracha (I only used 1 teaspoon), and 1 ½ teaspoons salt in a large bowl until well combined. Stir in pork, shallot, cilantro, cornstarch, and remaining 2 tablespoons garlic. Shape pork mixture into 8 (4-inch) patties. Place on a baking sheet lined with parchment paper.

Preheat grill to medium-high (400 °F to 450 °F) and lightly oil grates. Grill patties until an instant-read thermometer inserted in center reads 160 °F, 4 to 5 minutes per side. (I just cooked these in a pan.)

Spread mayonnaise mixture over cut sides of buns. Place 1 patty on each bottom bun. Drain carrots; top patties with carrots, and cilantro sprigs. Cover with top halves of buns.