Banh Mi Burgers

Banh Mi Burgers

17
wisweetp 24

"I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 40 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, mix together the cucumber, green 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, 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.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 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.

Reviews

17

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 ...

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 ...

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 r...

We LOVED these! I reduced the pork to 1 pound, but kept the measurements of the additions the same; the burgers were moist and very flavorful. I didn't use the cucumber pickle in this recipe b...

Excellent. I added some chopped garlic to the patties, topped with some cilantro and mayo, and served it on a baguette. Easily the best Bahn Mi I've ever had. Thanks for sharing.

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...

How can you go wrong with Banh Mi?

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. ...

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...