Banh Mi is a much-loved Vietnamese sandwich that features many typical Southeast Asian ingredients — but with a bit of a French influence in that it’s made with a baguette and features mayonnaise.
It’s not hard to create a burger using many of the ingredients featured in the sandwich.
Instead of the pork loin and pate, ground pork forms the protein in the burger and is combined with the key ingredients of fish sauce, ginger and garlic.
The finishing touches include mayonnaise, pickled carrots, cucumber and cilantro.
The bread is an important component of this recipe.
You can use a crusty baguette or Italian Ciabatta buns.
This delicious burger is a nice change of pace to your summer burger repertoire.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Aug. 4, 2018. Enjoy!
Banh Mi Burgers
3 tbsp. (45 ml) rice vinegar
1 tbsp. (15 ml) sugar
1/2 tsp. (2 ml) salt
1/2 cups (375 ml) julienned carrots
1 lb. (500 ml) ground pork
2 Tbsp. (25 ml) Sriracha
2 tsp. (10 ml) grated ginger
2 tsp. (10 ml) fish sauce
1 clove garlic minced
1 tbsp. (15 ml) lime juice
1 baguette or 4 ciabatta buns
1 jalapeno, thinly sliced
1 cup (250 ml) thinly sliced cucumber
1 cup (250 ml) cilantro leaves
4 slices of ham
Combine vinegar, sugar, salt in bowl. Add carrots and let sit at least 45 minutes. Drain and refrigerate.
In bowl combine pork, Sriracha, ginger, fish sauce, garlic and lime juice. Form into 4 patties.
Grill burgers patties until completely cooked through.
Cut baguette in half and grill. When done cut into 4 equal pieces. (If using ciabatta buns, cut buns in half and grill)
Spread some mayo on bottom of each piece of bread, place slice of ham, followed by patty.
Top with jalapeno, cucumbers, pickled carrots and cilantro.
Top with remaining piece of grilled bread.