Updated: 10/03/2016 3:48 PM | Print Story |  Email

TCL Goes Hog Wild: Bahn Mi Burger with Sriracha Mayo

Charlie Torgerson just might be BBQ royalty.  He operated restaurants for decades, he placed second in a national BBQ competition, and this summer, rolled out the new RC’s BBQ at the Minnesota State Fair.  Charlie is creating a easy dinner recipe using pork.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at PorkBeInspired.com.


Bahn Mi Burger with Sriracha Mayo


2 pounds Ground pork                                                                                                       
½ Cup Chopped Cilantro                                                                                   
2 Tablespoons Roasted Garlic, minced                                                                           
2 Tablespoons Shallots, browned and minced                                                              
2 Ounces Roasted Serrano Chile, minced                                                                     
1 Tablespoon Fresh Ginger, grated                                                                                   
1 Tablespoon Fish Sauce                                                                                                   
2 Tablespoons Sambal                                                                                                                       
1 teaspoon Salt                                                                                                                    
1 teaspoon Pepper                                                                                                                                

Sriracha Mayo

1 Cup Mayonnaise                                                                                                             
¼ Cup Sriracha                                                                                                                     

Pickled Vegetable Slaw

1 Cup Carrots – julienne                                                                                                  
1 Cup Daikon Radish - julienne                                                                                     
1 Cup Red Onion – thin slices                                                                                         
2 Cups Water                                                                                                                       
1 Cup Rice Vinegar                                                                                                           
1 Cup Granulated Sugar                                                                                    
2 Tablespoons Salt                                                                                                                              
1 each Jalepeno, thin slices                                                                                                
As Needed Cilantro Sprigs                                                                                                                  

Preparation Method

For meat, combine all ingredients to mixing bowl, cover and let refrigerate for 1 hours. Portion into 2 oz. patties and grill cast iron or place on flat top until internal temp reaches 160F, let rest for 5 minutes. For mayo, mix ingredients in a bowl and set aside for service to brush on buns.

For vegetables, bring water, vinegar, sugar, and salt to a boil and pour over carrots and radish in a bowl, let cool completely and strain only what you need. Garnish burger with pickled vegetables, jalapeno, and cilantro sprigs.