Brothers Green: EATS! | Bao Bun Burger Recipe

Get the recipe here...

This time, the Brothers Green were inspired by the flavors of New York’s Chinatown … So they decided to combine ALL of them into one way over-the-top creation, the ultimate Chinatown burger.

Bao Burger:
4 cloves garlic
2 fresh red chilies
1-cm slice fresh ginger
5 scallions
½ cup cilantro
¼ white onion
225 gram cubed pork butt
225 gram beef chuck
225 gram peeled, deveined shrimp
225 gram chicken thigh
1 wonton wrapper (for assembly, optional)
Parchment paper

1 pork tenderloin
½ Tbsp. salt
1 Tbsp. 5-spice powder, divided in half
¼ cup soy sauce
¼ cup rice vinegar
½ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. sriracha
½ cup molasses
1 tsp. sesame oil
2 thick brioche (or other) rolls

1 head bok choy
6 shiitake mushrooms
2 Tbsp. soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 Tbsp. rice vinegar

Duck skin
2 wonton wrappers


Bao Burger:
1. In a food processor, add garlic, chili, ginger, scallions, cilantro, and onions and blend. Add all meats and blend until you have a nice ground meat mixture.

2. Get your skillet hot and zip with oil. Form 3 thin burger patties on parchment paper. Flip onto skillet and cook until nice and browned on both sides. If you want to get crazy, put a patty on a wonton wrapper, fold over the extra ‘paper’ and fry up!

Bun Filling:
Preheat oven to 230. Get a large skillet hot, zip with oil.

1. Coat entire pork tenderloin with salt and ½ Tbsp. 5-spice powder. Sear in hot pan until nice and brown. Put tenderloin in oven for 20 minutes.

2. Mix soy sauce, rice vinegar, ketchup, remaining ½ Tbsp. 5-spice powder, brown sugar, sriracha, molasses, and sesame oil in a saucepan. Bring to a boil, then let cool.

3. Chop up pork tenderloin and toss in the sauce. Set aside.

Chop up bok choy, shiitakes, and garlic. Add to hot sauté pan; finish off with a little soy sauce, rice vinegar and sesame oil.

Fry up duck skin and wonton wrappers until nice and crispy. Drain on paper towels; sprinkle a bit of salt.

1. Heat buns in microwave for 20-30 seconds.

2. Make a small cut in the side of each brioche roll and gently stuff with the pork tenderloin.

3. Top stuffed bun with cooked burger patties, sautéed vegetables, crunch, and fresh cilantro. Zip with hoisin sauce and top with other stuffed bun. Now’s the hard part—fitting this mouth-bangin’ creation into your mouth!

Sunday, 19. April 2015