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Banh Mi Burgers

Banh Mi Burgers

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    4 h 40 m
wisweetp

wisweetp

I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, mix together 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.
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Reviews

wisweetp
23

wisweetp

1/4/2011

I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned.

Timmons Family
8

Timmons Family

5/11/2012

These got rave reviews from everyone! I did as another reviewer has suggested and used all the marinade but only 1 pound of the ground pork. The pickle was just right. I had been looking for a recipe forever for it. This would also taste great on something like a Vietnamese vermicelli bowl or just just over rice without the bun. I'm also thinking of turning the burger part into meatballs for bento lunches.

OrkyZ
8

OrkyZ

8/17/2011

By far the best burger I've ever made. I substituted a lot of ingredients for this. I couldn't find mirin so I used Sherry with an equal part of sugar dissolved in it. for the tamari, I used soy sauce. I thought I had ginger at home, turns out I didn't so I used pickled ginger and for the sesame oil which I also thought I had I substituted chili oil. I was surprised how amazing this burger turned out considering I didn't have half of the ingredients but my god was it amazing!! I definitely plan on making this again!

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