We never pass up the opportunity to make what we think is a kick-ass burger. When Kita, Girl Carnivore extraordinaire, invited us to be part of this year’s Burger Month we jumped at the chance. To end the month of insanity, we made a Banh Mi Pork Burger. And it is insanely good!
Before I jump into why we decided on a Banh Mi Pork Burger recipe, I want to share some fun with you. You have a chance to enter to win one of many great prizes that our wonderful sponsors are donating. At the bottom of this post, you will find all of the juicy details. Just a hint, all of these items have burgers in mind and will help with creating a killer burger at home.
Now back to this Banh Mi Pork Burger. My first experience with a Banh Mi anything was at a little joint in San Francisco. It was a pork tenderloin sandwich that exploded with flavors; sweet, savory, salty and spicy. It had all the flavors I love from Southeast Asia, and it made my mouth water for more with each bite. I became obsessed. I wanted it all the time, every day, every lunch. It was that food experience that made me want to get into the kitchen and recreate a burger with the same flavors.
I am a purist when it comes to burgers; good meat, with minimal seasoning, is all that is needed. This was not the case with this burger. I still used good ground pork, but I lightly seasoned it with Thai basil, cilantro, garlic, onion, fish sauce, lime juice, and spicy sriracha sauce. After forming the meat into patties, I slipped them into the refrigerator to “marinade” for 2 hours. Then I grilled the patties and the French Rolls before topping with grated carrots, cilantro, and spicy mayo. Extra Sriracha on the side is optional.
Banh Mi Pork Burger
1 1/2 pounds ground pork
1/4 bunch of cilantro, minced
1/4 cup thai basil, minced
4 cloves garlic, finely minced
1/2 medium yellow onion, finely minced
1 tablespoon fish sauce
1 tablespoon sriracha sauce
1/2 lime, juice only
fresh black pepper
cucumber, thinly sliced
a sprinkle of rice vinegar
about 1 teaspoon sugar
extra cilantro leaves only
fresno peppers, thinly sliced
sriracha (to taste with the mayo)
Mix the first 10 ingredients together in a large bowl.
Form the meat into 4 large patties and place in the refrigerator for 2 hours.
Mix the mayo with sriracha to taste.
Toss the carrots and cucumbers with the rice vinegar, sugar, and salt. Let sit for 1 hour.
Preheat the grill to 425.
Split 4 rolls in half, butter the cut sides and toast on the grill. Remove and set aside.
Grill the burgers, flipping once.
Remove the burgers from the grill, place on a plate and cover with foil. Let sit for 5 minutes.
To serve, smear the sriracha mayo onto the bun, top with a burger, as well as extra cilantro, and some of the carrots, cucumbers and Fresno peppers.
It has been a month filled with outrageously delicious burger inspiration, which you need to check out if you have not been following along.
This post is part of the #burgermonth celebration happening all month long here at GirlCarnivore and across the interwebs with 30 other talented bloggers!! Be sure to follow #BurgerMonth to check them all out!