York Porky Thai Chili Burger Recipe

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caseydog

Master Chef
Joined
Jan 19, 2017
Messages
7,392
Location
Dallas
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Pickled Carrots and Cucumbers

2 Cups Rice Vinegar (Substitution: Apple Cider Vinegar)
1/2 Cup sugar
1 Cup Carrots sliced into toothpicks
1 Cup shaved cucumber ribbons

Combine Vinegar and Sugar, heat to dissolve sugar. Add Carrots and Cucumbers. Refrigerate for at least four hours.

Burger Patties

1 Pound Ground Pork (three to four patties, depending on your preference in size)
6 Thai Chills (Substitute: Cayenne Peppers) More or less to taste.
6 Cloves minced Garlic
6 finely diced Shallots
(please note, the 666 was not intentional -- not responsible for demonic possession of your burgers) :devilish:

1 TBSP Thai Fish Sauce
Salt and White Pepper -- just a few dashes

Sriracha Mayo

1/2 cup Mayo
Sriracha -- add and stir until it is the right heat level for you

Hamburger Buns
Lettuce

Assembly (bottom to top)

Bottom Bun
Sriracha Mayo
Lettuce
Pork Patty
Pickled Carrots and Cucumbers
Sriracha Mayo on Top Bun

CD
 

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