Transform a classic Vietnamese banh mi sandwich into a burger by swapping the roasted meat for a spicy, umami-packed burger.
This recipe is courtesy of Nomageddon.
In a medium bowl mix together all the ingredients until well combined.
In a large bowl, whisk together vinegar, sugar, and salt. Add the carrots and daikon and soak for at least one hour.
Heat a large cast iron skillet over medium-high heat.
Slice baguette into 4 equal parts, and slice each part in half lengthways. Spread sriracha mayonnaise on the cut side of the bottom half and set aside.
Place ground pork, basil, garlic, scallions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt in a large bowl. Mix together with your hands until well combined. Form into 4 patties, about 2 ½ inches in diameter. Make an indent in the center with your thumb.
Pour a thin layer of sesame oil into your hot skillet. Add your burger patties, making sure you don’t overfill the pan. Sear until cooked through, about 4 minutes on each side.
Serve burger on the baguette, topped with pickled vegetables, cilantro, and, if desired, sliced jalapeño peppers.