- Serves: 6 People
- Prepare Time: 30 min
- Cooking Time: 10 min
- Calories: 487
- Difficulty:
Medium
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Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
Ingredients
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.
Banh Mi Burgers
Pork
Apr 01, 2020
Serves
6 People
Prepare Time
30 min
Cooking Time
10 min
Calories
487
Difficulty
Medium
Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.
Ingredients
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½ cup chopped cucumber, seeded if large
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¼ cup thinly sliced green onion
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¼ cup chopped carrot
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½ cup rice vinegar
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2 tablespoons mirin (Japanese rice wine)
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1 teaspoon white sugar
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2 pounds ground pork
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2 tablespoons tamari sauce
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1 tablespoon toasted sesame oil
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1 teaspoon mirin (Japanese rice wine)
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1 tablespoon grated fresh ginger
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1 tablespoon chili garlic sauce
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1 teaspoon fish sauce
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6 sesame seed hamburger buns
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1 teaspoon chopped fresh basil (optional)
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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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