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Pork Banh Mi Burgers With Grilled Pineapple Will Be Your Go-To Summer Recipe

3 burgers close-up with cheese and cilantro
Prep Time
25 min
Cook Time
5 min
Yields
4 servings

The ingredients and flavours in a Vietnamese banh mi sandwich is an umami and sensory dream: a light and crispy mini baguette loaded with richly marinated meat, tangy and crunchy pickled veggies, fragrant and fresh cilantro, creamy mayo and pate. We’ve added our own twist of caramelized pineapple and a squishy bun to complement the patty, while honouring the original ingredients. Canada: this juicy burger is your summertime BBQ must-try.

Related: Vietnamese Dishes to Make at Home, From Pho to Banh Mi

Tip: You can store your pickled carrots and daikon in a covered jar in the refrigerator for up to 3 days.

Tip: To use lemongrass, trim the base and top. Remove the outer woody and dry layers and crush 4 inches from the bottom using the base of a chef’s knife to release the oils. Cut into 1-inch pieces and use in marinades and pastes.

Want more summertime grilling recipes? These stuffed zucchini boats and grilled salmon recipes will surely do the trick.

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ingredients

Pickles

1
carrot, peeled and cut into matchsticks
¼
daikon, peeled and cut into matchsticks
1
tsp kosher salt
¼
cup warm water
3
Tbsp granulated sugar
½
cup distilled white vinegar or rice vinegar
1
jalapeno, thinly sliced and divided

Burger

3
slices bacon, roughly chopped
1
cup of cilantro leaves and tender stems
cup chopped shallots or onion
2
Tbsp granulated sugar
1 ½
Tbsp fish sauce
1 ½
Tbsp minced garlic
2
tsp soy sauce
½
tsp ground black pepper
1
stalk lemongrass, trimmed, pounded and minced
1
pound medium or lean ground pork

Other

4
thick pineapple ring slices
4
hamburger buns, halved horizontally
2
mini cucumbers, thinly sliced
Cilantro
Mayonnaise (optional)
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directions

Notes

Rest time: 60 minutes. To cut even matchsticks, a Japanese mandoline (benriner) is the tool.

banh mi burgers ingredients
Step 1

To make the pickles, in large bowl, toss together the carrots, daikon and salt. Let stand for 30 minutes. Drain in colander and squeeze excess liquid.

Step 2

In a small bowl, whisk together the warm water and sugar until dissolved, then stir in the vinegar. Add reserved carrot mixture and half of the jalapeno; let pickle for 30 to 60 minutes and refrigerate.

banh mi burgers veggies
Step 3

Meanwhile, you can make the burger patties. In a food processor, combine the bacon, cilantro leaves and tender stems, shallots, sugar, fish sauce, garlic, soy sauce, pepper and lemongrass. Pulse to combine. In a large bowl, add the pork and bacon mixture until combined.

banh mi burgers ingredients in food processor
Step 4

Divide patty mixture into 4 equal portions and form each into 4 ½-inch rounds; place on squares of parchment paper and refrigerate until firm, about 1 hour or up to 24 hours.

Step 5

Preheat grill to medium-high; brush and oil grill. Press centre of each patty with thumb to make a shallow indent to help keep their shape during cooking. BBQ the patties with lid closed until browned and cooked through, about 5 minutes per side. Grill pineapple until slightly charred and caramelized, roughly 2 minute per side.

Step 6

To assemble, top bun with patty, pineapple, pickled vegetables, cucumbers and cilantro. Serve with mayo if desired.

three banh mi burgers ready to serve

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