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"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." — wisweetp
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1/2 cup chopped cucumber, seeded if large
1/4 cup thinly sliced green onion
1/4 cup chopped carrot
1/2 cup rice vinegar
2 tablespoons mirin (Japanese rice wine)
1 teaspoon white sugar
2 pounds ground pork
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin (Japanese rice wine)
1 tablespoon grated fresh ginger
1 tablespoon chili garlic sauce
1 teaspoon fish sauce
6 sesame seed hamburger buns
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh mint (optional)
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.
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!
18 Ratings
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 because I already had some homemade do chua (carrot & radish pickle) in my refrigerator. This definitely fits the bill when you're craving Asian food, and is much faster than take out!
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.
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.
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.
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. And I used all rice vinegar, no mirin.
* Percent Daily Values are based on a 2,000 calorie diet.
Banh Mi Burgers
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 487 Calories from Fat: 243
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