Pork and Mushroom Blended Banh Mi Burger, Pickled Carrots and Daikon

Ingredients: Makes 7 servings


Pickled Carrot and Daikon
1 cup Carrots, julienne sliced
1 cup Daikon Radish, matchsticks
1/4 tsp Kosher Salt
2 TBSP Granulated Sugar
1/4 cup Warm Water
1/3 cup White Vinegar

Pork and Mushroom Blended Burgers
2 TBSP Canola Oil
1 lb. 4 oz. Button Mushrooms, minced
2 TBSP Garlic Cloves, minced
2 TBSP Ginger Root, fresh, minced
2 TBSP Cilantro, chopped
¼ tsp Kosher Salt
1 lb. Ground Pork, 80/20
As needed Cooking Spray
¾ cup Jalapeno Peppers, sliced
1 oz. Cilantro Sprigs
7 each Whole Wheat Hamburger Bun


Pickled Carrot and Daikon

  1. Toss carrots and daikon with salt. Place in a mesh strainer and allow to sit for 3 minutes, tossing occasionally to help rid excess water. Place carrots and daikon in a non-reactive container.

  2. Whisk together warm water and sugar until sugar has dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and allow them to marinate overnight. Drain before serving.

Pork and Mushroom Blended Burgers

  1. Heat oil in a sauté pan. Sauté mushrooms until dry. Stir in garlic and ginger. Cook until fragrant. Remove from the heat. Stir in cilantro and salt. Chill mushroom mixture.
  2. In a bowl, mix together ground pork and mushroom mixture. Form into 4 oz patties.
  3. Sear pork burgers in a pan with prepared with pan spray until an internal temp of 155 degrees F is attained.
  4. Build each burger in a whole wheat hamburger bun: 1 pork mushroom patty, 3 jalapeno slices, cilantro sprigs, ¼ cup pickled carrot and daikon.

Serving Size: 
Service size: 1 patty 

Nutritional Information:
Calories: 420; Total Fat 19g; Sat Fat 5g; Sodium 550mg; Protein 22g; Carbs 43g; Fiber 5g; Sugar 10g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon