Banh Mi Turkey Burger


  1. Season burger with s&p and rub with small amount of hoisin sauce
  2. Grill to 165 degrees internal temp
  3. Coat pork belly in 5 spice and remaining hoisin sauce, roast at 350 until crisp and glazed, allow to cool and slice thin
  4. In bowl mix mayo, sriracha and lime juice, stir to combine, place in squeeze bottle
  5. Mix together carrot and cabbage
  6. Place burger on toasted bottom bun. Top with sliced pork belly. Add carrot, cabbage mixture. Paint with sriracha aioli. Top with fresh cilantro sprigs


  • 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