Banh Mi Burgers Recipe

Ground pork: The base for the burger patties, providing a rich and savory flavor.

Garlic: Adds a pungent and aromatic depth to the patties.

Fish sauce: A staple in Vietnamese cuisine, it brings a salty and umami flavor.

Soy sauce: Adds a savory and slightly sweet taste to the patties.

Sugar: Balances the savory and salty elements in the patties and pickled vegetables.

Black pepper: Adds a mild heat and depth of flavor.

Carrots: Provides a crunchy texture and sweetness when pickled.

Daikon radish: Adds a crisp and slightly spicy element to the pickled vegetables.

Rice vinegar: Used for pickling, it adds a tangy flavor to the vegetables.

Water: Dilutes the pickling mixture.

Salt: Enhances the flavors of the pickled vegetables.

Burger buns: The vessel for the delicious patties and toppings.

Mayonnaise: Adds a creamy and rich element to the burgers.

Cilantro leaves: Provides a fresh and herbaceous flavor.

Jalapeno: Adds a spicy kick to the burgers.

When forming the pork patties, make a small indentation in the center of each patty with your thumb. This helps the patties cook evenly and prevents them from puffing up in the middle. Additionally, for the pickled vegetables, ensure they are fully submerged in the vinegar mixture to achieve a consistent flavor throughout.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though you may need to adjust the quantity to taste.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor of fish sauce, though it lacks the same depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, though it may slightly alter the texture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in Asian cuisine.

• carrots - Substitute with cucumber: Cucumber can provide a similar crunch and freshness, though it has a milder flavor.

• daikon radish - Substitute with regular radish: Regular radish can provide a similar peppery flavor and crunch.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in pickling.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor compared to plain water.

• burger buns - Substitute with lettuce wraps: Lettuce wraps can be a low-carb alternative to burger buns.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides a similar creamy texture.

• cilantro leaves - Substitute with parsley: Parsley can provide a fresh, slightly bitter flavor similar to cilantro.

• jalapeno - Substitute with serrano pepper: Serrano pepper has a similar heat level and flavor profile to jalapeno.

• Allow the pork patties to cool completely before storing. This prevents condensation, which can make the patties soggy.

• Store the pork patties in an airtight container. Separate each patty with parchment paper to avoid sticking.

• Keep the pickled vegetables (carrots and daikon radish) in a separate airtight container. The pickling liquid should cover the vegetables to maintain their crunchiness.

• Store burger buns in a bread box or a resealable plastic bag to keep them fresh. If you plan to store them for more than a day, consider freezing them.

• For freezing, wrap each pork patty individually in plastic wrap, then place them in a freezer-safe bag. This ensures they don’t stick together and makes it easy to defrost only what you need.

• Freeze pickled vegetables in a freezer-safe container. Ensure the pickling liquid covers the vegetables completely to prevent freezer burn.

• To reheat pork patties, thaw them in the refrigerator overnight. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

• Avoid freezing mayonnaise as it can separate and become watery. Store it in the refrigerator and use it within a week.

• Cilantro leaves and jalapeno slices are best used fresh. If you must store them, keep cilantro in a glass of water in the fridge, covered loosely with a plastic bag. Store jalapeno slices in an airtight container in the fridge.

• When ready to assemble, toast the burger buns fresh on the grill or in a toaster for the best texture.

• Preheat your oven to 350°F (175°C). Place the pork patties on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the pork patties on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can toast them on a skillet over medium heat for 1-2 minutes on each side.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter and reheat the pork patties for about 3-4 minutes on each side, until they are hot and slightly crispy.

• For the pickled vegetables, you can serve them cold straight from the fridge, or if you prefer them slightly warm, place them in a microwave-safe bowl and heat on low power for 20-30 seconds.

• Reassemble your banh mi burgers by spreading mayonnaise on the reheated burger buns, adding the warm pork patties, and topping with the pickled vegetables, cilantro, and jalapeno slices. Enjoy your reheated banh mi burgers with all the flavors intact!

• Mixing bowl: Use this to combine the ground pork, garlic, fish sauce, soy sauce, sugar, and black pepper.

• Grill: This is essential for cooking the pork patties and toasting the burger buns.

• Spatula: Handy for flipping the patties on the grill.

• Knife: Necessary for mincing the garlic and slicing the jalapeno.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Use these to measure out the fish sauce, soy sauce, sugar, and black pepper accurately.

• Julienne peeler: Ideal for creating thin, uniform strips of carrots and daikon radish.

• Small bowl: Use this to mix the pickling solution for the carrots and daikon.

• Whisk: Helps to mix the rice vinegar, water, sugar, and salt for the pickling solution.

• Tongs: Useful for handling the burger buns on the grill.

• Spoon: For spreading mayonnaise on the burger buns.

• Plate: To assemble and serve the finished Banh Mi burgers.

Prepare ingredients ahead: Julienne the carrots and daikon radish the night before and store them in the fridge.

Use a food processor: Mince the garlic quickly using a food processor instead of chopping by hand.

Batch cook patties: Double the ground pork mixture and freeze extra patties for future meals.

Quick pickle: Speed up the pickling process by heating the rice vinegar mixture before adding the vegetables.

Pre-toast buns: Toast the burger buns in the oven while the patties are grilling to save time.