Banh Mi Burger
An amazingly flavorful ground pork burger with a pickled topping is a match made in burger heaven. This Banh Mi burger recipe is Paleo and AIP friendly and a meal your whole family will be clamoring for!To make coconut-free: Use the alternate ingredients below and omit the coconut aminos. You could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!Make ahead: You can make these burgers and the topping up to 5 days ahead of time, just store in the fridge until needed.
Servings: 8 burgers
Ingredients
For the topping:
- 1 Large Carrot, cut into thin matchsticks
- ⅓ Cucumber, cut into thin matchsticks
- 4 Radishes, sliced or cut into thin matchsticks
- 2 tbsp Coconut Sugar or Maple Sugar
- ¼ cup White Wine Vinegar
- 1 tsp Sea Salt
- 1 Handful each of fresh Cilantro and Mint , chopped
For the burgers:
- 2 lb Ground Pork
- 1 tsp Sea Salt
- 2 cloves Garlic Minced
- 1 tsp Ground Ginger
- 2 tbsp Coconut Aminos *See note above about making this coconut-free
Instructions
For the topping:
- Mix together the carrot, cucumber, and radish matchsticks into a bowl.
- Heat 1/2 cup of water, the coconut sugar, the vinegar, and sea salt in a small saucepan until the sugar and salt are dissolved.
- Pour the vinegar mixture over the vegetables, and let cool.
For the burgers:
- Mix the burger ingredients together. Form into 4-8 patties (depending on how thick/big you want them)
- Heat a large cast-iron skillet or grill pan over medium high heat on the stove or a grill to medium.
- Cook the patties, turning once, until desired doneness. about 3-4 minutes a side for the smaller patties, 5-6 minutes a side for the larger ones.
- Add the chopped cilantro and mint to the vinegar and veggie mixture, mix well, and then serve over the burger patties.