Asian BLT Buns With Chile Mayonnaise

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 1 pound thick-cut bacon
  • 1/4 teaspoon Chinese five-spice powder
  • 3 tomatoes, sliced 1/2 inch thick
  • 3 tablespoons hoisin sauce
  • 3 tablespoons mayonnaise
  • 2 to 3 teaspoons Sriracha (Asian chile sauce)
  • 1 cup small watercress sprigs
  • 2 tablespoons chopped fresh cilantro
  • Splash of rice wine vinegar
  • 1/8 teaspoon toasted sesame oil
  • Kosher salt
  • 10 Chinese steamed buns or hamburger buns
  • 1 Persian cucumber, thinly sliced
  • Working in batches, cook the bacon in a large skillet over medium heat until crisp; drain on paper towels. Sprinkle the bacon with the five-spice powder, then break the slices in half.

  • Preheat the broiler. Place the tomato slices on a baking sheet and brush with half of the hoisin sauce. Broil until bubbling, about 3 minutes, then turn; brush with the remaining hoisin sauce and broil 3 more minutes.

  • Combine the mayonnaise and Sriracha in a small bowl. Toss the watercress and cilantro in a medium bowl with the vinegar, sesame oil and a pinch of salt.

  • Dampen 2 paper towels and squeeze out the excess water. Wrap the Chinese buns loosely in the paper towels, then place in a large microwave-safe bowl; cover with plastic wrap and microwave in 30-second intervals until hot and soft.

  • (Alternatively, steam in a steamer basket set over boiling water, 5 minutes.) If using hamburger buns, do not steam.

  • Spread the inside of the buns with some of the chile mayonnaise. Fill the buns with a few slices each of cucumber, bacon and tomato, and some of the watercress mixture.

  • Photograph by Jonathan Kantor

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