Pork Bahn Mi Burger with Garlic & Chilli Skinny Fries
Equipment
- Microplane
- Chopping board
- Chopping knife
- Vegetable peeler
- Julienne peeler
- Saucepan
- Large frying pan
- Fish slice
Ingredients
- 500 g pork mince
- 1 clove garlic grated
- 1 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 4 spring onion finely chopped
- 4 brioche buns
- 4 tbsp mayonnaise
- 1-2 tbsp sriracha
For the fries
- 800 g floury potatoes peeled & cut into fries
- 2-3 tbsp vegetable oil
- 1 pinch garlic salt to serve
- 1 pinch chilli flakes to serve
For the pickle
- 1 cucumber peeled, deseeded and finely chopped
- 2 carrots julienned
- 3 tbsp rice wine vinegar
- 1 tbsp water
- 1 tbsp caster sugar
- 1 star anise
- 1 handful fresh coriander
Instructions
- Heat the oven to 200c. Fan 180c.
- Mix the pork mince with the grated garlic, hoisin, soy, fish sauce and spring onions. Mash together with your hands then shape into 4 patties
- For the fries, peel and cut the potatoes into chip shapes.
- Put the fries in a pan of cold salted water, bring to the boil and simmer for 1-2 minutes then drain and dry in the pan over a low heat.
- Tip the fries into a large roasting tin and toss with the oil and cook for 40 minutes, turning once or twice, until golden brown.
- Meanwhile, make the pickle. Peel, deseed, and finely chop the cucumber. Peel and julienne the carrot either with a knife or julienne peeler. Put the cucumber and carrot in a bowl.
- Heat the vinegar and water with the sugar and star anise until the sugar is melted then pour the hot pickle over the veg and toss well.
- Heat an ovenproof heavy based pan over a medium high heat. Rub the burgers with oil and sear for 1-2 minutes on each side until browned then pop the pan in the oven for 4-5 minutes until just cooked.
- Toast the burger buns.
- Mix the mayo and sriracha together to make the spicy mayo.
- Put a dollop into the pickle and mix well. Spread a little over the base of the burger buns. Top with a burger and some pickle and the burger lids.
- Toss the fries in garlic salt and chilli flakes and serve with the burgers and the rest of the slaw and spicy mayo.
Notes
There is often a misconception that LA is all green juices and salad bowls or high end swanky restaurants with valet and velvet ropes. While yes, those spots exist, the beating heart of the food scene in the sprawling city was in little strip mall diners, cafe’s and casual dining restaurants. One of favourites had these banh mi sandwiches and some of the most amazing fries tossed in chilli, garlic and coriander. The Pork Banh Mi Burger recipe I share here is an ode to that brilliant little diner and makes for a great treat Friday supper for the family.
Nutrition
Serving: 4gCalories: 830kcal
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