Reviewed: May 2, 2013

Tasty and interesting flavors. Will make again for sure.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 25, 2012

I was going thru my recipes and I could have sworn I rated these before because they are absolutely delicious, one of my favorite burger recipes EVER! Make the pickle relish the night before if you have time. The flavors work together in perfect harmony!

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Reviewer:

DelMarGirl

Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Nov. 20, 2012

These were great! Made some minor changes but kept the flavors the same. Didn't have fresh mint or basil so I worked about 1 tsp dried basil and 1/2 tsp crushed mint into the meat mixture. As others advised, I left all amounts the same but scaled meat back to 1 lb. My husband made a sauce for his by adding 1 Tbsp flour to the drippings (cooked on stove top rather than outdoor grill) and said it was really good.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Oct. 22, 2012

Tasty.. I was worried about them holding together.. but if you brown them really well they will be fine. Next time I think I might add a few panko crumbs as a binder

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jul. 27, 2012

super yummy!! A 20oz pkg of extra lean ground pork makes 4 burgers @about 220 cal apiece (not counting the bun). I'm sure the tamari sauce would be yummy, but regular soy sauce was good too. And I used all rice vinegar, no mirin.

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Reviewer:

DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

Reviewed: May 31, 2012

Best burger I've ever made. The only change I made was to put it on a hearty sourdough bun instead of the sesame seed buns.

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Reviewer:

BRANDIMOS

Reviewed: May 11, 2012

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.

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Reviewer:

Timmons Family

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

Awesome recipe, made them once and the whole family loved them. Making them again as they keep asking for them, especially the homemade pickles. Adding a cilantro, mint, mayo tabasco mayo this time to top it off.

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Reviewer:

seagirl972

Reviewed: Oct. 4, 2011

How can you go wrong with Banh Mi?

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Reviewer:

Shu

Cooking Level: Professional

Home Town: Kalkaska, Michigan, USA

Reviewed: Aug. 17, 2011

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!

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