Banh Mi Burgers

I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 487 Calories

Ingredients

• 1 teaspoon white sugar
• 2 pounds ground pork
• 1 tablespoon grated fresh ginger
• ½ cup rice vinegar
• ¼ cup chopped carrot
• 1 teaspoon fish sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili garlic sauce
• 2 tablespoons tamari sauce
• 1 teaspoon chopped fresh mint (Optional)
• ¼ cup thinly sliced green onion
• 2 tablespoons mirin (Japanese rice wine)
• ½ cup chopped cucumber, seeded if large
• 1 teaspoon mirin (Japanese rice wine)
• 6 sesame seed hamburger buns
• 1 teaspoon chopped fresh basil (Optional)

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 2

In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.

Step 3

Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.

Step 4

Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.