Banh Mi Turkey Burger
Directions
- Season burger with s&p and rub with small amount of hoisin sauce
- Grill to 165 degrees internal temp
- Coat pork belly in 5 spice and remaining hoisin sauce, roast at 350 until crisp and glazed, allow to cool and slice thin
- In bowl mix mayo, sriracha and lime juice, stir to combine, place in squeeze bottle
- Mix together carrot and cabbage
- Place burger on toasted bottom bun. Top with sliced pork belly. Add carrot, cabbage mixture. Paint with sriracha aioli. Top with fresh cilantro sprigs
Ingredients
- 1 tbsp Asian Pride® Five Spice Blend
- 1 each Heritage Ovens® Bun(s), Brioche, sliced 4in
- 1 oz Peak Fresh Produce® Cabbage, sep color
- 1/2 oz Peak Fresh Produce® Carrot(s), shredded
- 3 sprigs Peak Fresh Produce® Cilantro
- 2 oz Asian Pride® Hoisin Sauce
- 1/2 tsp Ascend® Juice, Lime
- 1 tbsp West Creek® Mayonnaise, whole egg, gluten free
- 3 oz Kayem Pork Belly
- 1 tsp Huy Fong Sriracha sauce
- 1 7oz Fossil Farm Turkey burger Organic
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
