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Grilled Pork Banh Mi Burger

Name: Grilled Pork Banh Mi Burger
Ingredients: 1 ½ lb ground pork; 1 tsp. kosher salt; ½ tsp. ground black pepper; 1 tsp. soy sauce; 4 sliced French rolls; 1 daikon radish, peeled and julienned; 2 carrots, peeled and julienned; ¼ cup fresh cilantro leaves; ½ cucumber, halved, seeded and thinly sliced; jalapeños, thinly sliced, to taste; ¼ cup mayonnaise; ¾ cup white vinegar; ¼ cup sugar; ¼ cup water; 1 tsp. kosher salt

This Vietnamese-inspired burger features grilled pork and crunchy pickled vegetables that add freshness and flavor.

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1 Food Prep 15 min + marinade
2 Grill Prep 10–20 min
3 The Cook 15 min

Cooking for people

Ingredients

1 ½ lb ground pork
1 tsp. kosher salt
½ tsp. ground black pepper
1 tsp. soy sauce
4 sliced French rolls

Toppings

1 daikon radish, peeled and julienned
2 carrots, peeled and julienned
¼ cup fresh cilantro leaves
½ cucumber, halved, seeded and thinly sliced
jalapeños, thinly sliced, to taste
¼ cup mayonnaise

Marinade

¾ cup white vinegar
¼ cup sugar
¼ cup water
1 tsp. kosher salt

1 Food Prep

In a medium bowl, combine the vinegar, water, sugar, and 1 tsp. kosher salt and stir. Once the sugar and salt have completely dissolved, place julienned radish and carrots in a large resealable plastic bag, cover with the liquid, then seal the bag while removing as much air as possible. Place the bag in the refrigerator for at least 2 hours or overnight to allow the vegetables to marinate.

In a medium bowl, combine the ground pork, 1 tsp. soy sauce, 1 tsp. kosher salt and ½ tsp. ground black pepper, and blend well. Form the meat into 4 patties.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place patties on the grill and sear for approximately 3–4 minutes per side.
Move the patties onto the indirect, cooler side of the grate, cover, and allow to cook for about 5 minutes, until they reach an internal temperature of 160°F on a digital meat thermometer. Remove the burger patties from the grill.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Drain the liquid from the pickled carrots and radish.
Assemble burgers by spreading mayonnaise on the buns, place a patty on the bottom bun, followed by sliced cucumber, sliced jalapeños (to taste), pickled vegetables and cilantro. Add the top bun and serve immediately.

Here’s How to Handle a Flare-Up Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate until the flames subside.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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