Pork Banh Mi Smash Burgers (Recipe for Printing)

Try this Asian-inspired pork smash burger featuring carrot-daikon slaw and toasted brioche buns. Great for June BBQs or summer gatherings. Save & click.

# What You Need:

→ Burger Patties

01 - 7-8 ounces ground pork
02 - 1 large garlic clove, minced
03 - 1 small banana shallot, quartered and thinly sliced
04 - 1 teaspoon freshly grated ginger
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon toasted sesame oil
07 - Light oil for frying (such as canola or vegetable oil)

→ Pickled Slaw

08 - 1 very small carrot, peeled and shredded
09 - 1 small piece daikon radish, peeled and shredded
10 - 2 teaspoons rice wine vinegar
11 - Pinch of salt
12 - Pinch of sugar

→ To Serve

13 - 2 toasted brioche buns
14 - Kewpie mayonnaise, for spreading
15 - Fresh cilantro, roughly chopped
16 - Sriracha sauce, for drizzling

# How to Make It:

01 - Peel the carrot and daikon radish. Use a vegetable peeler to slice them into ribbons, then cut the ribbons into thin strips. Combine equal parts carrot and daikon in a bowl. Toss with rice wine vinegar, a pinch of salt, and sugar. Set aside to lightly pickle.
02 - Place ground pork in a mixing bowl. Add minced garlic, quartered and thinly sliced shallot, grated ginger, salt, and toasted sesame oil. Mix gently until evenly combined.
03 - Heat a large non-stick skillet over medium-high heat. Divide the seasoned pork into two equal portions and form each into a ball. Lightly oil the pan. Place the pork balls into the pan, and using a spatula, press each ball down to form a thin patty. Cook until golden and caramelized on the bottom, then flip, press down briefly, and continue cooking until both sides are browned and cooked through.
04 - While the patties cook, gently squeeze excess liquid from the pickled slaw over the sink, then return slaw to the bowl. Fold in roughly chopped fresh cilantro.
05 - Generously spread Kewpie mayonnaise on the bottom half of each toasted brioche bun. Place a cooked pork smash burger on each. Distribute the pickled slaw evenly over the patties, drizzle with sriracha, then finish with the top bun to serve.

# Extra Tips:

01 - Ensure patties are pressed thin for proper caramelization and quick cooking.

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