The City Lane recently spoke to brothers Mike and Josh Greenfield about their new show Brother’s Green EATS!, which premieres worldwide on MTV this week. You can read the interview here and, if you’re feeling adventurous, you can try making this crazy New York City Chinatown inspired Bao Bun Burger that Mike and Josh created and shared with us.
Preparation Time: 20 minutes / Cooking Time: 30 minutes / Serves 2
- 4 cloves garlic
- 2 fresh red chillies
- 1.3cm slice fresh ginger
- 5 spring onions
- ½ cup (115g) coriander
- ¼ white onion
- 225g cubed pork shoulder
- 225g beef chuck
- 225g peeled, de-veined prawns
- 225g chicken thighs
- 1 wonton wrapper (for assembly, optional)
- 1 pork tenderloin (150g)
- ½ tbsp (7.5g) salt
- 1 tbsp (15g) 5-spice powder, divided in half
- ¼ cup (58g) soy sauce
- ¼ cup (58g) rice vinegar
- ½ cup (113g) ketchup
- 2 tbsp (30g) brown sugar
- 1 tbsp (15g) Sriracha
- ½ cup (113g) molasses
- 1 tsp (5ml) sesame oil
- 2 thick brioche (or other) rolls
- 1 head bok choy
- 6 shiitake mushrooms
- 2 tbsp (30g) soy sauce
- 1 tsp (5ml) sesame oil
- 2 cloves garlic, minced
- 1 tbsp (30ml) rice vinegar
- duck skin
- 2 wonton wrappers
- In a food processor, add the garlic, chilli, ginger, spring onion, coriander, and onions and blend.
- Once combined, add in all of the meats and blend until you have a nice ground mince.
- Get your skillet hot and zip it with oil. Form 6 thin burger patties on baking/parchment paper. Flip them onto the skillet and cook until nice and browned on both sides.
- Preheat oven to 210°C fan forced. Get a large skillet hot, zip with oil.
- Coat the entire pork tenderloin with salt and ½ tsp of the 5-spice powder. Sear in hot pan until nice and brown. Put the tenderloin in the oven for 20 minutes.
- Mix the soy sauce, rice vinegar, ketchup, remaining ½ tsp 5-spice powder, brown sugar, Sriracha, molasses, and sesame oil in a saucepan. Bring to a boil, then let cool.
- Chop up pork tenderloin and toss in the sauce. Set aside.
- Chop up the bok choy, shiitake mushrooms, and garlic. Add to a hot sauté pan; finish off with a little soy sauce, rice vinegar and sesame oil.
- Fry up the duck skin and wonton wrappers until nice and crispy. Drain on paper towels and sprinkle with a bit of salt.
- Heat the buns in microwave for 20-30 seconds.
- Make a small cut in the side of each bun and gently stuff with the pork tenderloin.
- Top the stuffed bun with the cooked burger patties (3 per burger), sautéed vegetables, crunch, and fresh coriander. Zip with hoisin sauce and top with the other stuffed bun.
- Now’s the hard part—fitting this beast into your mouth!
Instead of cooking the patties the usual way, try mixing things up and getting a little crazy by putting the patties onto wonton wrappers, folding over the extra ‘paper’ and frying them up.
If you have any leftover mince you can wrap little parcels of mince with wonton wrappers to make dumplings.