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!
- 1 lb. ground pork (can sub beef, chicken, or turkey)
- 1 tsp. fish sauce
- 1 birds eye chili, thinly sliced
- 1 clove minced garlic
- 1 tbsp freshly chopped mint
- 1 tbsp. freshly chopped thai basil (regular basil is fine)
- 1 tbsp. freshly chopped cilantro
- salt and pepper, to taste
- 1 cup matchstick Carrots
- 4 radishes, thinly sliced
- 1 small jalapeno, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp. coconut aminos
- 1/2 cup homemade mayo
- 2 cloves minced garlic
- Juice of 1/2 lime
- 1/4 tsp cayenne, or more to taste (you can use sriracha, to taste, here if you aren't doing Whole30)
- kosher salt, to taste
- 1 avocado, sliced
- 1/2 cucumber, sliced
- lime, for serving
- butter lettuce leaves
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
- 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.
- Combine all of the aioli ingredients in a bowl, Stir to combine and refrigerate until ready to serve.
- In a bowl, combine all of the "for the burger" ingredients in a bowl and mix using your hands until just combined.
- Form into two large patties (or make 4 smaller patties if you prefer).
- 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.
- 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!
Meal Plan March 12th
March 9, 2018 at 4:10 pm[…] MONDAY: Banh Mi Burger Stack […]