Banh mi pork burgers

    (26)
    3 hours 40 min

    A marinated cucumber and carrot pickle is piled on top of Asian-inspired pork burgers. The pickle can be made ahead of time and marinated for several hours.


    1 person made this

    Ingredients
    Serves: 6 

    • 75g chopped cucumber, seeded if large
    • 25g thinly sliced spring onions
    • 30g chopped carrot
    • 120ml rice vinegar
    • 2 tablespoons mirin (Japanese rice wine)
    • 1 teaspoon sugar
    • 900g pork mince
    • 2 tablespoons tamari sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon mirin (Japanese rice wine)
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon chilli-garlic sauce
    • 1 teaspoon fish sauce
    • 6 sesame seed burger baps or rolls
    • 1 teaspoon chopped fresh basil (optional)
    • 1 teaspoon chopped fresh mint (optional)

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

    1. In a bowl, mix together the cucumber, spring 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; add tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chilli-garlic sauce and fish sauce. Mix well to combine, then divide the mixture into 6 equal measures; shape each measure into a burger. Refrigerate for 1 hour.
    3. Preheat an outdoor barbecue for medium-high heat, and lightly oil the grilling grate.
    4. Cook the burgers until the pork is cooked through and the outside is crispy, about 5 minutes per side. To assemble, place a burger on a bap and pile some of the pickle mixture on top of the burger. Add a bit of freshly chopped basil and mint, if desired.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (19)

    by
    24

    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.  -  04 Jan 2011  (Review from Allrecipes US | Canada)

    by
    9

    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!  -  17 Aug 2011  (Review from Allrecipes US | Canada)

    by
    8

    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.  -  11 May 2012  (Review from Allrecipes US | Canada)

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