03.04.18

Bahn-Mi Burger Stack

Nothing beats a big banh mi sandwich on soft, fresh french bread, don’t get me wrong…but, I will save that for the restaurants to do and let’s make a healthier rendition for the weeknights, okay? 

What makes a banh mi so absolutely delicious is the combination of fresh herbs, delicious pickled veggies, and the sauce. The actual protein is obviously a big part of it, but the garnish is what gets me. Here is just about the easiest way you can get a banh mi on the table in no time at all. A pork burger infused with thai chiles and fish sauce, an assortment of quick pickled veggies, then a ton of fresh herbs. Easy, delicious, and full of flavor. Perfect for a weeknight meal!

I love that it is all topped off with a spicy aioli. If you aren’t whole30, you can just add some siracha sauce to your mayo with some lime, but to keep it whole30 I just added a little cayenne pepper. It really enhances the burger!

Banh Mi Burger
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Total Time
35 min
Total Time
35 min
For the Burger
  1. 1 lb. ground pork (can sub beef, chicken, or turkey)
  2. 1 tsp. fish sauce
  3. 1 birds eye chili, thinly sliced
  4. 1 clove minced garlic
  5. 1 tbsp freshly chopped mint
  6. 1 tbsp. freshly chopped thai basil (regular basil is fine)
  7. 1 tbsp. freshly chopped cilantro
  8. salt and pepper, to taste
For the quick pickled veggies
  1. 1 cup matchstick Carrots
  2. 4 radishes, thinly sliced
  3. 1 small jalapeno, thinly sliced
  4. 1/4 red onion, thinly sliced
  5. 1/4 cup rice vinegar
  6. 1 tbsp. coconut aminos
For the Spicy Aioli
  1. 1/2 cup homemade mayo
  2. 2 cloves minced garlic
  3. Juice of 1/2 lime
  4. 1/4 tsp cayenne, or more to taste (you can use sriracha, to taste, here if you aren't doing Whole30)
  5. kosher salt, to taste
For Serving
  1. 1 avocado, sliced
  2. 1/2 cucumber, sliced
  3. lime, for serving
  4. butter lettuce leaves
  5. fresh mint leaves
  6. fresh basil leaves
  7. fresh cilantro leaves
Instructions
  1. In a bowl, combine the radishes, carrots, jalapeno, rice vinegar, and coconut aminos with a little salt and pepper. Toss to coat and set aside or refrigerate until ready to serve while you prepare your burger.
  2. Combine all of the aioli ingredients in a bowl, Stir to combine and refrigerate until ready to serve.
  3. In a bowl, combine all of the "for the burger" ingredients in a bowl and mix using your hands until just combined.
  4. Form into two large patties (or make 4 smaller patties if you prefer).
  5. Grill until cooked through, pork should register at 160 degrees when reading with a thermometer. If you want to cook them on a cast iron: Heat over high heat and sear each side of the burger until golden brown, about 3 minutes per side. Reduce heat to low and cover and continue to cook until pork is cooked through, about 7-10 minutes covered on low.
  6. For serving, fill your plate with lettuce, cucumbers, avocado, fresh mint, cilantro, and basil, and serve with the pickled veggies and a wedge of lime. Top with aioli! Enjoy!
The Defined Dish http://www.thedefineddish.com/

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