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herby pork burger stack
Print Recipe
5 from 1 vote

Herby Pork Burger Stack

Total Time35 minutes
Servings: 2



  • 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!