The beloved Vietnamese baguette sandwich gets reinvented in this burger made for grilling.
They’re savory and garlicky, and develop a gloriously crisp crust on the grill.
Swap half of the matchstick carrots for daikon radish as a nod to traditional bahn mi.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Simply peel and cut into matchsticks (like the carrots).
Because daikon radish tends to be very large, youll only need one.
Shop for one that is firm and wrinkle-free.
This recipe was developed by Tricia Manzanero.
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.
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 (400F to 450F) and lightly oil grates.
Grill patties until an instant-read thermometer inserted in center reads 160F, 4 to 5 minutes per side.
Spread mayonnaise mixture over cut sides of buns.
Place 1 patty on each bottom bun.
Drain carrots; top patties with carrots, jalapeno (if using), and cilantro sprigs.
Cover with top halves of buns.
Make-Ahead:Mix and shape the patties up to a day ahead.
Refrigerate in an airtight container.
