All Whisked Up, blog swap, Whisk, Wisconsin food bloggers, Wisconsin From Scratch, Wisconsin Whisk
All Whisked Up #1 - Banh BurgersFriday, October 09, 2015
If you're in the Madison area, you might have seen an article in the Capital Times last month about Whisk, which is a newly formed group consisting of Wisconsin food bloggers.
With the hopes of getting to know people in the area with similar blogging interests, as well as increasing each other's recipe repertoire, Whisk members can now participate in something we're calling All Whisked Up. By signing up each month, you're assigned another participant's blog and get to recreate one of their signature dishes.
For our very first series of All Whisked Up, I was fortunate enough to be assigned Wisconsin From Scratch, which is the blog of one of Whisk's three founders, Sarah Woolworth. When you visit her site for the first time, a few things stand out right away. First off, the blog has been around for just over two years now, and has already been a Best of Madison winner in the Best Local Food Blog category not once, but twice! And when you check out a post or two, it's pretty clear why.
1. Each post is loaded with quality photos that showcase the individual ingredients, mid-recipe shots, and final platings.
2. The writing that precedes the recipes comes natural. It's clear both that Sarah knows and loves what she's doing when it comes to cooking.
3. As is stated in her description, Wisconsin From Scratch truly highlights homegrown foods available right here in Wisconsin.
So after getting to know her blog, how is one supposed to nail down just one recipe to highlight? It obviously wasn't easy, but after realizing that I somehow went the whole summer without posting a single burger recipe (not counting Black Bean Burgers, as they're not grill-able), Banh Burgers was calling my name. [Side note: Other runners up that I'll have to find time for include black beans and rice bowl with crispy plantains, kimchi fried rice, and roasted corn fritters with avocado cilantro sauce].
Recipe slightly adapted from Wisconsin From Scratch. [Recipe makes 4 standard-sized burgers, or 8 sliders].
1/2 cup mayonnaise
1 tablespoon Sriracha
1 green onion, finely chopped
1/2 cup carrots, julienned
1/2 cup cucumber, seeded and julienned
1 teaspoon kosher salt
1 tablespoon sugar
1/4 cup rice wine vinegar
1 pound ground pork
2 teaspoons fish sauce
1 teaspoon sesame oil
3 garlic cloves, minced
1 tablespoon green onion, chopped
2 teaspoons Sriracha
1 teaspoon kosher salt
1 jalapeno, thinly sliced
The day before, pickle your vegetables by dissolving your salt and sugar with the vinegar in a mason jar, or similar-sized container. Add the carrots and cucumbers, and top off with enough water to cover the vegetables. Transfer the vegetables to the refrigerator overnight.
For the spicy mayonnaise, whisk together the mayonnaise, Sriracha, and green onions. Reserve for later.
Lastly for the burgers, combine the pork, fish sauce, sesame oil, garlic, green onion, Sriracha, and salt by hand until everything is mixed well. Divide and shape into four equally-sized burger patties, or eight smaller patties if you're making sliders. Grill the burgers until an internal temperature of 155° F is met. While the burgers are resting, toast the buns (if desired) and spread each half with Sriracha mayonnaise. Top with the burger, jalapeno slices, fresh cilantro, and pickled vegetables.