Herby Pork Burger Stack
Servings: 2
Ingredients
FOR 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
FOR THE QUICK PICKLED VEGGIES
- 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
FOR THE SPICY AIOLI
- 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
FOR SERVING
- 1 avocado sliced
- 1/2 cucumber sliced
- lime for serving
- butter lettuce leaves
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
Instructions
- 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!