Name: Vietnamese Banh Mi Burger with Pickled Daikon & Carrot
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.25 lbs Ground Pork; 1 tbsp Fish Sauce; 2 cloves Garlic; 1 tsp Ginger; 1 cup Daikon Radish; 0.5 cup Carrot; 0.5 cup Rice Vinegar; 2 tbsp Sugar; 0.5 cup Water; 0.25 cup Mayonnaise; 1 tbsp Sriracha; 4 pieces Burger Buns; 0.25 cup Fresh Cilantro; 2 tbsp Jalapeno Slices

Vietnamese Banh Mi Burger with Pickled Daikon & Carrot

DinnerHigh-ProteinQuick & Easy

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Ground Pork	1.25 lbs	373	24g	0g	30g
Fish Sauce	1 tbsp	2	0g	0g	0g
Garlic	2 cloves	2	0g	1g	0g
Ginger	1 tsp	1	0g	0g	0g
Daikon Radish	1 cup	5	0g	1g	0g
Carrot	0.5 cup	7	0g	2g	0g
Rice Vinegar	0.5 cup	6	0g	0g	0g
Sugar	2 tbsp	23	0g	6g	0g
Water	0.5 cup	0	0g	0g	0g
Mayonnaise	0.25 cup	95	0g	0g	10g
Sriracha	1 tbsp	0	0g	0g	0g
Burger Buns	4 pieces	3	0g	1g	0g
Fresh Cilantro	0.25 cup	0	0g	0g	0g
Jalapeno Slices	2 tbsp	2	0g	1g	0g

Ingredients (14)

Directions

Step 1
For pickled vegetables: julienne daikon and carrot. In a bowl, combine rice vinegar, sugar, water, and a pinch of salt. Add daikon and carrot, ensuring they are submerged. Marinate for at least 30 minutes, or longer in the fridge.
Step 2
For burgers: Mince garlic and grate ginger. In a large bowl, combine ground pork, fish sauce, minced garlic, and grated ginger. Form into 4 equal patties.
Step 3
For sriracha mayo: In a small bowl, combine mayonnaise and sriracha. Mix well. Set aside.
Step 4
Heat a skillet or grill pan over medium-high heat with a little oil. Cook pork patties for 4-6 minutes per side, or until cooked through (internal temp 160°F/71°C).
Step 5
Lightly toast burger buns.
Step 6
Assemble burgers: spread sriracha mayo on both halves of a bun. Place a pork patty on the bottom bun. Top with a generous amount of drained pickled daikon and carrot, fresh cilantro, and a few jalapeño slices.