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Week of 5/25/20

Vietnamese Pork Burger
with carrot slaw

Active: 40 min Total: 1 hr
Original GF Paleo Vegetarian
Vietnamese Pork Burger
We were loosely inspired by the Vietnamese sandwich - banh mi - when we dreamed up this burger, which is topped with spicy Sriracha mayo and tangy homemade pickles.
Smarts: Any ground meat will work here, so feel free to swap in ground beef. Ground chicken or ground turkey would be great for a lighter option.
Tags
Low Calorie, Grill Friendly
Proteins
Ground meat
Cuisines
Asian - Vietnamese
Save recipe
72

Ingredients

Metric
Servings:
4
Vietnamese Pork Burger:
  • Jalapenos - 1/2 , diced (seeded if you want less heat)
  • Shallots - 2 cloves , diced
  • Pork, ground - 1 lb (sub any ground meat)
  • Coriander, ground - 1 tsp
  • Fish sauce - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Hamburger buns - 4
  • Mint - 12 leaves
Pickled Cucumbers:
  • Cucumbers - 6 oz , sliced
  • Vinegar, rice - 1/3 cup
  • Sugar - 1 tsp
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1/2 tsp (more or less to taste)
Carrot Slaw:
  • Carrots - 12 oz , shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work)
  • Mint - 10 leaves , chiffonade
  • Lime juice - 2 Tbsp
  • Sugar - 1/2 tsp
  • Fish sauce - 1/2 tsp (sub soy sauce)

Prep

  1. Pickle cucumbers - (If prepping right before cooking and using grill, get grill heating before continuing with prep.) Slice cucumbers. Combine with vinegar and sugar (portion for cucumbers). Leave pickles for at least 20 minutes and up to 5 days. (The longer you leave the pickles the more ‘pickled’ they will become. 20 minutes will give them flavor, but several days will turn them into more traditional pickles.) (Can be done up to 5 days ahead)
  2. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make Sriracha mayo - Whisk together mayonnaise, lime juice (portion for Sriracha mayo), and Sriracha. (Can be done up to 5 days ahead)
  4. Make burgers - Combine pork with jalapenos, shallots, ground coriander, fish sauce (portion for burgers), salt, and black pepper. Form into 1" / 2.5 cm thick patties and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). (Can be done 1 day ahead)
  5. Carrots / Mint (portion for slaw) - Prep as directed. (Can be done 1 day ahead)
  6. Make slaw - Combine carrots and mint with lime juice, sugar, and fish sauce (all portions for slaw).

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Make

  1. If cooking on a grill: Heat grill to 450F / 232C. Clean grates and brush with oil.
  2. {grill:} Place burger patties on heated grill and cook on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked through, ~5 to 6 minutes more (internal temperature should be 145F / 63C). Toast hamburger buns.
  3. If cooking on the stovetop: Heat a grill pan or skillet over medium heat. Brush with oil. Add burger patties to heated pan and sear on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked through, ~5 to 6 minutes more (internal temperature should be 145F / 63C). Toast hamburger buns.
  4. Drain liquid off pickles.
  5. Give carrot slaw a stir and season with some salt and pepper.
  6. Assemble burgers by filling buns with Sriracha mayo, burger patties, pickled cucumbers, and mint leaves (portion for burgers).
  7. Enjoy burgers with carrot slaw on the side.

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