Banh Mi Burgers

A marinated cucumber and carrot pickle mix top off grilled pork burgers that have been flavored with sesame oil and ginger.

Ingredients

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

Directions:

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 for 5 hours to overnight

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

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

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

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