Banh Mi Burgers are my take on a Vietnamese favorite! The crunch of pickled veggies and fresh herbs makes every bite a delight – serve with fries for the win!
Directions
Directions
1
In a bowl, mix the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
2
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
3
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
Banh Mi Burgers are my take on a Vietnamese favorite! The crunch of pickled veggies and fresh herbs makes every bite a delight – serve with fries for the win!
Ingredients
☐½ cup chopped cucumber, seeded if large
☐¼ cup thinly sliced green onion
☐¼ cup chopped carrot
☐½ cup rice vinegar
☐2 tablespoons mirin (Japanese rice wine)
☐1 teaspoon white sugar
☐2 pounds ground pork
☐2 tablespoons tamari sauce
☐1 tablespoon toasted sesame oil
☐1 teaspoon mirin (Japanese rice wine)
☐1 tablespoon grated fresh ginger
☐1 tablespoon chili garlic sauce
☐1 teaspoon fish sauce
☐6 sesame seed hamburger buns
☐1 teaspoon chopped fresh basil (optional)
☐1 teaspoon chopped fresh mint (optional)
Directions
In a bowl, mix the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
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