Could you tell me how to prepare Top Chef Junior Pork Bánh Mì Burger?
Here's a recipe for Top Chef Junior Pork Bánh Mì Burger:

Ingredients:

Sriracha Aioli

• 1/2 cup mayonnaise
• 1 tablespoon sriracha hot sauce

Carrot and Daikon Pickles

• 1 large carrot, peeled, cut into matchstick strips
• 1 medium daikon radish, peeled, cut into matchstick strips
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 cup water
• 1/2 cup rice wine vinegar

Burger

• 1 lb ground pork
• 4 cloves garlic, minced
• 3 scallions, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon sambal oelek
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt
• 1 cucumber, sliced
• 1 jalapeño, de-seeded and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns

Instructions:

1. Sriracha aioli: Combine both ingredients in a small bowl and set aside.
2. Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
3. Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
4. Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
5. Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
6. Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.

Enjoy your Top Chef Junior Pork Bánh Mì Burger!