Banh Mi Pork Burgers

Inspired by authentic Vietnamese street food, this burger recipe is sure to get you grilling. Topped with white radish, cucumber, a traditional filling of pickled carrot, sriracha mayo and a few leaves of cilantro, this burger delivers a satisfying crunch.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup  matchstick-cut carrot
• 1⁄2 cup  matchstick-cut daikon radish
• 1⁄2 cup  matchstick-cut cucumber
• 2  tablespoons seasoned rice vinegar
• 4  pork, burgers (PC Thick and Juicy Smoky Seasoned)
• 1⁄3 cup  sriracha mayonnaise
• 4  brioche  buns, split and toasted
• 1  cup  torn fresh cilantro (leaves and tender stems)

Directions

1. Preheat barbecue to medium heat.
2. Toss together carrot, daikon, cucumber and vinegar in bowl to coat. Let stand 15 minutes, stirring occasionally. Drain.
3. Meanwhile, brush grill with oil. Grill burgers, lid down, flipping once, until grill-marked and cooked through; 14 to 15 minutes. Transfer to plate. Let rest 2 minutes.
4. Spread sriracha mayo onto cut sides of buns. Top bottom halves with burgers, carrot mixture and cilantro, dividing evenly. Sandwich with top halves of buns.
5. Chef’s tip: Matchstick-cut is another term for julienned, and it refers to veggies that have been sliced into thin strips. The easiest way to achieve this is to shave the veggies into strips with a mandolin, then stack and slice with a knife into matchstick-size pieces.