Ingredients
1 burger patty of your choice
2 ounces cured and roasted pork belly, thickly sliced
1 Tablespoon sriracha sauce
¼ cup hoisin mayo (2 parts mayo to 1 part Hoisin sauce)
6-inch baguette, split in half
5-6 Cucumber slices
5-6 jalapeno slices
2 Tablespoons each pickled daikon and carrot
¼ cup cilantro sprigs
2 Tablespoons mint leaves
2 Tablespoons basil leaves
Cooking Instructions
1. Cook burger to an internal temperature of 160°F.
2. Sear pork belly until caramelized and heated through. Brush with sriracha sauce.
3. Spread hoisin mayo evenly on both sides of baguette.
4. Cut burger in half and place on bottom of baguette. Top with seared pork belly.
5. Add cucumber slices, pickled daikon and carrots, and herbs.
6. Top with remaining baguette.
Healthy Alternatives
Go small with a slider size portion, using the 2 ounce TNT™ patty.
Hearty Additions
More pork belly, please!
Trend-Worthy
Make sure you mention that you cured the pork belly in-house.
