Banh Mi Burgers
This Vietnamese street-food-inspired recipe makes four delicious burgers for you to share or keep for yourself.
Equipment
- 1 Non-stick Pan
- 1 Small Saucepan
- 1 Medium Bowl
- 1 Small Bowl
Ingredients
Ingredients
- Pickled onions
- ½ cup water
- ½ cup white vinegar
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 small red onion thinly sliced
Fish Sauce
- 1/3 cup mayonnaise
- 1 tbsp chile-garlic sauce such as sambal oelek
- 2 tsp fresh lime juice from about 1 lime
Burgers
- 1 ½ lb ground pork
- 2 tbsp chopped fresh cilantro plus whole sprigs for serving
- 2 tbsp chopped fresh basil
- 2 tbsp ginger paste
- 1 tbsp lemongrass paste
- 1 tbsp fish sauce
- 1 tsp kosher salt
- ½ cucumber
- 4 toasted brioche buns
- 1 cup shredded carrots
Instructions
Prep
- For pickled onions: In a small saucepan, combine ½ cup water, ½ cup white vinegar, 2 tbsp granulated sugar and 1 tsp kosher salt. Bring to a boil over high heat and cook until sugar dissolves, about 1 minute.
- Place sliced 1 small red onion in a medium bowl and pour warm vinegar mixture over onions. Set aside uncovered while making burgers.
For Sauce
- In a small bowl, mix 1/3 cup mayonnaise, 1 tbsp chile-garlic sauce and 2 tsp fresh lime juice. Set aside.
- In a large bowl, 1 ½ lb ground pork, 2 tbsp chopped fresh cilantro, 2 tbsp chopped fresh basil, 2 tbsp ginger paste, 1 tbsp lemongrass paste, 1 tbsp fish sauce and 1 tsp kosher salt.
- Shape pork mixture into four patties, 3 ½ inches in diameter and ¾- to 1-inch thick.
- Preheat a nonstick pan over medium heat. Once hot, place burgers in the pan. Cook burgers for about 4 minutes, then flip.
- Continue to cook until the internal temperature reaches 155F.
For Toppings
- While burgers rest, use a vegetable peeler to shave ½ cucumber into ribbons.
- Serve burgers on 4 toasted brioche buns with the pre-made chili-mayonnaise sauce, and top with your pickled onions, 1 cup shredded carrots, shaved ½ cucumber, and cilantro sprigs.
Notes
Serving Suggestions:
• Rice Noodle Salad
• Rice Noodle Salad