Asian BLT Buns With Chile Mayonnaise

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. (Alternatively, steam in a steamer basket set over boiling water, 5 minutes.) If using hamburger buns, do not steam.
  6. 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.
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