Banh Mi Burger

4 Servings


Pickling Brine:
  • 1 cup water
  • 1 cup rice wine vinegar
  • ¼ cup sugar
  • 1 large carrot
  • 1 cucumber
  • 1 Jalapeño
Pork Patty:
Cilantro Yogurt Dipping Sauce:
  • 1 cup Greek yogurt
  • ½ bunch cilantro, finely chopped
Asian BBQ Sauce:
  • 1 cup Jay D’s Louisiana Barbecue Sauce
  • 3 oz pineapple juice
  • 2 Tbsp dark brown sugar
  • 1½ Tbsp fresh ginger, minced
  • 3½ Tbsp low-sodium soy sauce
  • 2 tsp sesame oil
  • 1 tsp mirin
  • 2 tsp cornstarch


  1. Using a vegetable peeler, cut ribbons of carrot and cucumber.
  2. Thinly slice the jalapeños.
  3. Put carrots, cucumbers, and jalapenos in separate containers.
  4. In a saucepan combine water, rice wine vinegar and sugar over medium heat.
  5. Heat until sugar is dissolved.
  6. Set aside to cool.
  7. Once cooled, pour brine into each container until vegetables are submerged.
  8. Keep covered and refrigerated overnight.
  9. Season pork and form 4 patties using recipe above.
  10. Sear on each side until golden brown and cook for 4-6 minutes total.

For the Asian BBQ Sauce:

Combine all ingredients and simmer for 15 min.

To assemble: 

Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.


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