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Grilled Pork Banh Mi Burger
This Vietnamese-inspired burger features grilled pork and crunchy pickled vegetables that add freshness and flavor.
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Ingredients
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1 ½ lb ground pork
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1 tsp. kosher salt
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½ tsp. ground black pepper
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1 tsp. soy sauce
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4 sliced French rolls
Toppings
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1 daikon radish, peeled and julienned
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2 carrots, peeled and julienned
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¼ cup fresh cilantro leaves
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½ cucumber, halved, seeded and thinly sliced
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jalapeños, thinly sliced, to taste
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¼ cup mayonnaise
Marinade
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¾ cup white vinegar
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¼ cup sugar
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¼ cup water
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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)
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.
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, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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