Vietnamese Pork Burger Banh Mi Sliders

Chef’s Note

“Hawaiian jalapeno rolls are a genius reaction from King’s.  Can use the standard Hawaiian, as well.”








  • For the Sandwiches
  • 2 (12ounce) packageshawaiian jalapeno rolls
  • 12 bunchcilantro leaf
  • 5 jalapeno chilies, seeded and thinly sliced
  • pickled carrots and radish (recipe below)
  • sriracha mayonnaise (recipe below)
  • For the Ground Pork Mixture
  • 2 lbsground pork
  • 1 lemon, juiced and zested
  • 2 tablespoonsfish sauce
  • 1 tablespoonground black pepper
  • salt (to taste)
  • 2 tablespoons minced fresh ginger
  • 3 garlic cloves, peeled and minced
  • 2 tablespoonssesame oil
  • 2 tablespoonslow sodium soy sauce
  • 6 -8 green onions, stalks sliced thinly
  • For Homemade Pickled Asian Slaw
  • 1 cup matchstick carrot (or shredded carrots)
  • 6 ouncesred radishes, shredded
  • 1 cupwater
  • 1 14 cupsvinegar
  • 12 cupsugar
  • 1 teaspoonsalt
  • For the Sriracha Mayonnaise
  • 12 cupmayonnaise
  • 2 tablespoonssriracha sauce
  • Directions

  • In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use.
  • In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside.
  • In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties.
  • In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side.
  • Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro and top with the bun lid.
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