Bahn Mi Burgers

My butcher Rick has been making Cajun pork burgers for a few weeks now and they are delicious. Pork is a wonderful change from both beef and turkey.

I decided to use pork and do a burger that is packed with the amazing taste of a Vietnamese bahn mi sandwich – crunchy pickled vegetables and an absolutely astonishing caramel sauce.

I’m so into Bahn Mi, I dream about it and this made the perfect Sunday AM breakfast. The key: The caramel sauce, of course!

Bon Appetit!

1 pound ground pork

1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 green onions, sliced
1 handful cilantro, chopped
1 tablespoon fish sauce
1 tablespoon cramel sauce
1 teaspoon lime zest

Mix the pork, garlic, ginger, green onion, cilantro, fish sauce, caramel sauce, lime zest and jalapeno. Form the mixture into 4 patties.

Grill over medium heat until cooked, about 4-6 minutes per side.

Vietnamese Caramel BBQ Sauce

1/4 cup sugar

2 tablespoons water
2 tablespoons water
2 tablespoons fish sauce
1 lime (juice)
1 birds eye chili, sliced
1 clove garlic, chopped
1 shallot, finely diced
2 teaspoons cornstarch
1 tablespoon water

Melt the sugar into the water over medium heat and simmer until it turns a deep golden brown.

Mix the water, fish sauce and lime juice and carefully add the water, heating until the caramel dissolves.

Add the chili, garlic and shallots and simmer to reduce by half, about 3-5 minutes.

Mix the cornstarch into the water, mix it into the sauce and simmer until it thickens, about a minute.

Build your burger:

4 buns
1/2 cup quick pickled carrots and daikon radish(I use Chinese vinegar and sugar to quick pickle. I even threw in the jalapenos)
Caramel Sauce
12 thin sliced cucumber
2 jalapeno peppers, thinly sliced
Cilantro to taste
4 tablespoons mayonnaise

Place burger on bun and top with all the goodies. I leave out the mayo.