Banh Mi Burger Recipe

Ground pork: The base for the juicy patties.

Garlic: Adds a robust flavor to the pork patties.

Fish sauce: Provides a distinct umami taste essential for Vietnamese cuisine.

Soy sauce: Adds a salty, savory depth to the patties.

Sugar: Balances the flavors in the patties and pickling liquid.

Black pepper: Adds a mild heat to the patties.

Carrots: Used for pickling, adding crunch and sweetness.

Daikon radish: Another pickling vegetable, offering a mild, slightly sweet flavor.

Rice vinegar: Essential for pickling the vegetables.

Water: Used in the pickling liquid.

Salt: Enhances the flavors and is used in the pickling process.

Burger buns: The vessel for all the delicious components.

Mayonnaise: Adds creaminess and richness to the burger.

Cucumber: Provides a fresh, crisp texture.

Cilantro: Adds a fresh, herbaceous note.

Jalapeño: Adds a spicy kick to the burger.

When forming the pork patties, make a small indentation in the center of each patty with your thumb. This helps the patties cook evenly and prevents them from puffing up in the middle. Additionally, for the pickled vegetables, make sure to slice the carrots and daikon radish as thinly as possible to ensure they absorb the pickling liquid quickly and evenly.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlic flavor, though it is less pungent.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar depth of flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it is more viscous than sugar.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in Asian cuisine.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a different crunch and a sweet flavor that complements the other ingredients.

• julienned daikon radish - Substitute with julienned jicama: Jicama provides a similar crunch and mild flavor, making it a good alternative.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and a slightly fruity flavor.

• water - Substitute with vegetable broth: Vegetable broth adds a bit more flavor compared to plain water.

• sugar - Substitute with agave syrup: Agave syrup is a natural sweetener that dissolves easily in liquids.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• toasted burger buns - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that still provide a vessel for the burger.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier option that still provides creaminess.

• sliced cucumber - Substitute with sliced zucchini: Zucchini has a similar texture and mild flavor, making it a good substitute.

• fresh cilantro - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• sliced jalapeño - Substitute with sliced serrano pepper: Serrano peppers are slightly hotter but provide a similar flavor and crunch.

• To store the pork patties, allow them to cool completely after cooking. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, wrap each patty individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.

• For the pickled vegetables, transfer the carrots and daikon radish along with their pickling liquid into a glass jar or airtight container. Refrigerate for up to 2 weeks. The flavors will continue to develop over time, making them even more delicious.

• Store the burger buns in a bread box or a sealed plastic bag at room temperature for up to 2 days. If you need to keep them longer, place them in a freezer-safe bag and freeze for up to 1 month. Thaw at room temperature before toasting.

• Keep the mayonnaise in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness. Use within the expiration date indicated on the packaging.

• For the fresh cilantro, wrap the stems in a damp paper towel and place them in a plastic bag. Store in the refrigerator's crisper drawer for up to 1 week. Alternatively, you can place the stems in a jar of water, cover the leaves loosely with a plastic bag, and refrigerate.

• Store the sliced cucumber in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To keep them crisp, you can place a paper towel in the container to absorb excess moisture.

• For the sliced jalapeño, place them in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 1 week. If you want to keep them longer, consider pickling them using a similar method to the pickled vegetables.

• When ready to reheat the pork patties, thaw them in the refrigerator overnight if frozen. Reheat in a skillet over medium heat for about 3-4 minutes per side or until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes.

• To reassemble the banh mi burgers, follow the original assembly instructions: toast the buns, spread mayonnaise on each half, add the reheated pork patty, top with pickled vegetables, cucumber slices, cilantro, and jalapeño slices. Enjoy your delicious banh mi burger once again!

• Preheat your oven to 350°F (175°C). Place the pork patties on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the pork patties on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can toast them on a skillet over medium heat for 1-2 minutes per side.

• For the pickled vegetables, you can quickly refresh them by placing them in a bowl and adding a splash of rice vinegar and a pinch of sugar. Let them sit for a few minutes before using.

• If you have leftover mayonnaise, cucumber slices, cilantro, and jalapeño slices, keep them refrigerated until ready to assemble. These ingredients are best used fresh and do not require reheating.

• Mixing bowl: Use this to combine the ground pork, garlic, fish sauce, soy sauce, sugar, and black pepper.

• Grill: This is essential for cooking the pork patties and toasting the burger buns.

• Tongs: Handy for flipping the patties on the grill.

• Knife: Necessary for slicing the cucumber and jalapeño.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Use these to measure out the fish sauce, soy sauce, sugar, and black pepper.

• Measuring cup: Useful for measuring the rice vinegar and water.

• Small bowl: Perfect for mixing the pickling solution for the carrots and daikon radish.

• Whisk: Helps to mix the rice vinegar, water, sugar, and salt thoroughly.

• Spatula: Useful for spreading mayonnaise on the burger buns.

• Plate: Use this to assemble and serve the burgers.

Prepare the patties ahead: Mix the ground pork and seasonings the night before. This allows the flavors to meld and saves time on cooking day.

Quick pickling: Use a mandoline to quickly julienne the carrots and daikon radish. This speeds up the pickling process.

Pre-toast the buns: Toast the burger buns in advance and keep them warm in the oven. This ensures they are ready when you need them.

Assemble efficiently: Lay out all the ingredients in an assembly line. This makes putting the banh mi burgers together faster and more organized.