Bahn Mi Burgers




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Vegetable oil (for grill)

medium carrots, peeled, very thinly sliced lengthwise with a vegetable peeler

1 English hothouse cucumber, thinly sliced into rounds

1 tsp. Diamond Crystal or ½ tsp.

Morton kosher salt, plus more

red radishes, trimmed, thinly sliced

large jalapeño, thinly sliced

⅓ cup unseasoned rice vinegar

tsp. plus 1 Tbsp. sugar

Ib. ground pork

large shallot, very finely chopped garlic cloves, finely grated

Tbsp. fish sauce

2 Tbsp. soy sauce

1½ tsp. Chinese five-spice powder

kaiser or ciabatta rolls, split

Mayonnaise and cilantro leaves with tender stems (for serving)


Prepare a grill for medium-high heat; oil grate. Place carrots and cucumber in a medium bowl and season with salt.

Using your hands, toss to coat, gently massaging to soften slightly. Let sit 15 minutes to allow liquid to release.

Pour off excess liquid from vegetables. Add radishes, jalapeño, vinegar, and 1 tsp. sugar and toss to combine; set vegetables aside.

Using your hands, mix pork, shallot, garlic, fish sauce, five-spice powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. sugar in a large bowl to combine. Divide into 8 portions, then press each portion into a 3"-4" patty to match the size and shape of your buns (you don't need to be exact or perfect here). Layer patties on a plate, separating with waxed paper (this will make them easy to transfer to the grill).

Grill patties, flipping halfway through, until cooked through and grill marks appear, 6-8 minutes total, depending on thickness. Transfer to a clean plate.

Spread cut sides of rolls with mayonnaise and build burgers with patties, reserved drained marinated vegetables, and some cilantro. (Alternatively, you can set out components separately and let guests build their own burgers as desired.)




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