Adapted from The Modern ProperThese delicious Pork Burgers have all of the flavors of a Vietnamese banh mi prettily packaged in shiny, soft brioche buns. Pair them with my Spicy Pineapple Watermelon Salad for a perfect grill-out menu.
Make pickled vegetables at least a day ahead for maximum flavor. Put julienned carrots and radishes in mason jar or other container with a tight fitting lid. Sprinkle with salt, shaking to coat. Let rest 10 minutes, then add remaining ingredients. Shake again, cover and refrigerate for up to a month.
Combine all ingredients for sriracha aioli and set aside. Can be made up to a week in advance.
Combine all ingredients for burger patties in a large mixing bowl. Using a muffin sized disher, separate into 10 evenly sized patties, smooshing them slightly. Grill on medium-high for about 5 minutes per side, or until the inside reaches 160F.
While patties are cooking, lightly brush inside of brioche buns with sesame oil. When burgers are almost finished, grill buns oil side down until toasted and golden brown.
Assemble the banh mi burgers, spreading sriracha aioli on the bun, topping with cucumbers, burger patty, cilantro and mostly drained pickled veggies. Enjoy!
Notes
Pickle vegetables at least one day in advance. They will keep in the refrigerator for up to a month.
Sriracha aioli can be made up to a week ahead and refrigerated.
Burger patties can be made up to a day ahead, then placed in an airtight container with no air touching the meat to prevent oxidation.