1 large carrot, peeled, cut into matchstick strips
1 medium daikon radish, peeled, cut into matchstick strips
¼ cup sugar (50 g)
1 tablespoon kosher salt
1 cup water (240 mL)
½ cup rice wine vinegar (120 mL)
Burger
1 lb ground pork (455 g)
4 cloves garlic, minced
3 scallions, thinly sliced
1 tablespoon fish sauce
1 tablespoon sambal oelek
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
1 cucumber, sliced
1 jalapeño, de-seeded and thinly sliced
¼ cup fresh cilantro leaves (10 g)
1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns
How to Make It
1. Step
Sriracha aioli: Combine both ingredients in a small bowl and set aside.
2. Step
Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
3. Step
Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
4. Step
Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
5. Step
Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
6. Step
Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
