Banh Mi Burgers
Servings: 4
Calories: 308kcal
Ingredients
- 1 lb ground pork
- 1 tablespoon sriracha
- 1 tablespoon fish sauce
- 1 tablespoon dried basil
- 1 and ½ teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon fine sea salt
For Serving:
- 4 buns
- 1 cup quick pickled carrots (see recipe notes for how to make them)
- 1 English cucumber thinly sliced
- jalapeno thinly sliced, seeds and membranes removed if sensitive to spice
- creamy sriracha sauce (see notes for directions)
Instructions
- Preheat a grill over medium high heat (around 450 °F) and prepare the toppings (slice your buns and veggies, prep the pickled carrots and make the creamy sriracha sauce).
- In a large bowl, add the ground pork, spices and sauces. Mix until well combined.
- Divide the mixture into 4 even portions (~120 g / 4 oz each), roll into a ball and then flatten to about ½ inch thick patties. Score the patties on each side to minimize shrinking when cooking.
- Place the patties on the grill and cook for 8-12 minutes, flipping halfway through, until the meat it cooked to 165 °F. Remove to a plate.
- Toast the buns lightly. Spread the creamy sriracha sauce lightly over the bun and then top with the pickled carrots, sliced cucumber and jalapeño. Add the cooked patty and enjoy!
Notes
Leftovers
Uncooked, assembled burgers can be kept in an airtight container and refrigerated for up to 2 days prior to resuming with the recipe and cooking or you can freeze uncooked burgers for up to 3 months.
Cooked burgers can be stored in the refrigerator for up to 4 days or frozen up to 3 months. Reheat in the microwave, in the oven at 350 F for about 10 minutes or in a frying pan over medium heat for 2-3 minutes per side until heated through.
Store toppings separately and assemble once the burger is heated.
No Grill?
To cook without a grill, preheat a skillet over medium high heat. Add the burgers, cover and cook for 4-6 minutes per side until cooked through.
Quick Pickled Carrots
Thinly slice carrots into strips/matchsticks and then submerge in a mixture of ¼ cup rice vinegar, ½ cup water and 1 teaspoon of salt. Allow the carrots to sit in the refrigerator for until ready to serve and for up to 4 days.
Creamy Sriracha Sauce
Combine 2 tablespoons of Greek yogurt (or mayo) with 1 teaspoon of sriracha.
*Nutritional info calculated for patty only without bun or toppings.
Nutrition
Calories: 308kcal | Carbohydrates: 2g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 795mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
