| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh ground pork
- 12 ounces fresh ground Angus beef
- 4 ounces raw shrimp, finely diced
- 2 cups fish sauce
- 1 1/2 cups sugar
- 1/2 cup yellow Thai curry paste
- 1/2 cup lime juice
- 1 teaspoon pureed ginger
- 1 teaspoon turmeric
- 3 cloves garlic, thinly sliced
- 2 stalks lemongrass, thinly sliced on the bias
- 1 red Thai chile, thinly sliced
- 1 shallot, thinly sliced
- 2 ounces kaffir lime leaves, finely diced (substitute 1 tablespoon lime juice)
- 3 sprigs fresh Thai basil, leaves only, torn
- 3 sprigs fresh mint, leaves only, torn
- 1 cup mayo
- 1/2 cup sugar (or to taste)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 1 teaspoon ginger juice
- 1 teaspoon Sriracha
- 1 cup sugar
- 1/4 cup hot water
- 1 cup fish sauce
- 1/2 cup rice wine vinegar
- 1 teaspoon pureed garlic
- 1 Thai chile, finely diced
- 4 sweet bread buns
- 8 slices cured pork loaf*
- 8 ounces green leaf lettuce
- 1/2 cup julienned carrots
- 1/2 cup julienned daikon
Instructions
- For the patties: In a medium mixing bowl, combine the pork, beef and shrimp. Do not over mix as this will cause the proteins to become sticky. Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use.
- For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved. Add the curry paste and whisk until it’s completely broken up. Add the lime juice, ginger, turmeric, garlic, lemongrass, chile, shallot, lime leaves, basil and mint and mix well.
- For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth. Set aside and chill.
- For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and chile and mix well.
- To assemble: Preheat a grill to medium to medium-high heat. Dip the patties into the banh mi marinade and grill to desired doneness. During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties.
- Grill or toast the buns. Next, grill the pork loaf slices about 2 minutes on each side.
- Place a burger patty on the bottom bun followed by 2 slices pork loaf. Add 1 teaspoon curry aioli, and then the carrots and daikon. Finish with the lettuce and the top bun. Repeat with the remaining ingredients. Serve the nuoc mam on the side as a dipping sauce.
Reviews
What a great recipe!! First I have to admit that I sort of combined Aarti’e Banh mi wrap and this one to get the perfect sandwich!! My husband made his pork sausage today, so I didn’t use the hamburger/shrimp/pork mixture although I’m sure that would have been good. I made the marinade and the aioli and both were absolutely fantastic. I used Aarti’s pickled carrots (from her Banh mi wrapand added daikon to it for an extra crunch/flavor. I didn’t make the dipping sauce because the carrots were already pickled. I put it all on a toasted sub roll with chopped mint and cilatro, and I have to say, this was one of the best taste combinations I have ever had!! Oh so good…
I made the burger with just pork and beef and still came out pretty good. Love the curry aoili. Nuoc mam sauce is unnecessary. I just used the aoili as dipping sauce. I like my burger medium well, so next time I’ll make a thinner patties so it will cook through before it burns the outside since the marinade has the sugar in it.
excellent….full of flavour great hit neighbourhood party!