Banh Mi Burgers (Vegan or Pork) - Bravabod
Recipes

Banh Mi Burgers (Vegan or Pork)

Valentina

Juicy, hearty, and so very easy to make. Inspired by the Vietnamese classic sandwich, these burgers use cucumber, fresh herbs, five-spice, and a bit of hot sauce to recreate that crave-worthy takeaway flavor. The secret to keeping these burgers ultra juicy is to add grated cucumber into the patty. Try topping the cooked burgers with crunchy vegetables, basil, and spicy mayo for the ultimate flavor combo.

How To MakeDiet Type: Low-carb

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Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Burger
  • 1 pound ground pork
  • 1/2 medium cucumber
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons sriracha or preferred hot sauce (adjust to spice preference)
  • 1/2 teaspoon five-spice
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced Spicy Mayo (Optional)
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons hot sauce (or more, to taste)
  • 1/2 teaspoon sesame oil (optional) The Rest
  • low-carb burger buns, toasted (or this Keto Microwave Bread recipe)
  • cucumber slices
  • fresh herbs (basil, cilantro)

Instructions
  1. Step 1: Stir together all Spicy Mayo ingredients until smooth. Store in refrigerator.
  2. Step 2: Grate the cucumber with a box grater (use the side normally used for grating cheese). Combine the burger ingredients, including the grated cucumber, until incorporated. It will feel very wet. Shape the meat into burger-sized patties.
  3. Step 3: Heat a lightly-oiled frying pan over medium-high heat. Once hot, add the burgers and cook for 3 to 4 minutes. Flip and cook another 3 to 4 minutes. In the final minute of cooking, add a splash of water to the pan and cover with a lid. The steam will help cook the juicy burger all the way through. Remove the lid discard the liquid.
  4. Serve: Assembly time! Toasted bun, burger, herbs, cucumber, spicy mayo, top bun. In that order. Enjoy.
Nutrition

Juicy, hearty, and so very easy to make. Inspired by the Vietnamese classic sandwich, these burgers use cucumber, fresh herbs, five-spice, and a bit of hot sauce to recreate that crave-worthy takeaway flavor. The secret to keeping these burgers ultra juicy is to add grated cucumber into the patty. Try topping the cooked burgers with crunchy vegetables, basil, and spicy mayo for the ultimate flavor combo.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Burger
  • 1 pound ground pork
  • 1/2 medium cucumber
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons sriracha or preferred hot sauce (adjust to spice preference)
  • 1/2 teaspoon five-spice
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced Spicy Mayo (Optional)
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons hot sauce (or more, to taste)
  • 1/2 teaspoon sesame oil (optional) The Rest
  • grain-free burger buns (or this Paleo Microwave Bread recipe)
  • cucumber slices
  • fresh herbs (basil, cilantro)

Instructions
  1. Step 1: Stir together all Spicy Mayo ingredients until smooth. Store in refrigerator.
  2. Step 2: Grate the cucumber with a box grater (use the side normally used for grating cheese). Combine the burger ingredients, including the grated cucumber, until incorporated. It will feel very wet. Shape the meat into burger-sized patties.
  3. Step 3: Heat a lightly-oiled frying pan over medium-high heat. Once hot, add the burgers and cook for 3 to 4 minutes. Flip and cook another 3 to 4 minutes. In the final minute of cooking, add a splash of water to the pan and cover with a lid. The steam will help cook the juicy burger all the way through. Remove the lid discard the liquid.
  4. Serve: Assembly time! Toasted bun, burger, herbs, cucumber, spicy mayo, top bun. In that order. Enjoy.
Nutrition

Juicy, hearty, and so very easy to make. Inspired by the Vietnamese classic sandwich, these burgers use cucumber, fresh herbs, five-spice, and a bit of hot sauce to recreate that crave-worthy takeaway flavor. The secret to keeping these burgers ultra juicy is to add grated cucumber into the patty. Try topping the cooked burgers with crunchy vegetables, basil, and spicy mayo for the ultimate flavor combo.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Burger
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 66666667/100000000 cup rolled oats
  • 1/2 cup shredded cucumber, lightly squeezed
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons sriracha or preferred hot sauce (adjust to spice preference)
  • 1/2 teaspoon five-spice
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced Spicy Mayo (Optional)
  • 1/2 cup vegan mayonnaise
  • 1 1/2 tablespoons hot sauce
  • 1/2 teaspoon sesame oil (optional) The Rest
  • burger buns
  • cucumber slices
  • fresh herbs (basil, cilantro)

Instructions
  1. Step 1: Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
  2. Step 2: Stir together all spicy mayo ingredients until smooth. Store in refrigerator.
  3. Step 3: Grate the cucumber with a box grater. Use the side normally used for grating cheese. Squeeze it lightly to release excess water. Measure out the suggested amount. Set aside.
  4. Step 4: In the bowl of a food processor, combine the chickpeas, garlic, peanut butter, oats, and spices. Pulse for about 10 seconds, or until well mashed into a pulp. The mixture should hold together when pressed between your fingers.
  5. Step 5: Transfer the chickpea mixture a large bowl along with the fresh herbs, salt, hot sauce, and shredded cucumber. Stir until well-combined. If the mixture seems too wet, add a little more oat flour (grind extra oats into a flour) to help absorb excess moisture (keep in mind it will dry out as it bakes though). Shape the batter into burger patties. Place on the lined baking sheet.
  6. Step 6: Bake the patties for 25 to 35 minutes, or until firm and lightly golden brown. Flip over halfway through the cooking time.
  7. Serve: Bun, burger, herbs, cucumber, spicy mayo, bun. In that order. Enjoy.
Nutrition

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Banh Mi Burgers (Vegan or Pork)

PT30M 1 pound ground pork 1/2 medium cucumber 2 tablespoons fresh basil, chopped 2 tablespoons fresh cilantro, chopped 2 teaspoons sriracha or preferred hot sauce (adjust to spice preference) 1/2 teaspoon five-spice 1/2 teaspoon fish sauce 1/2 teaspoon salt 2 cloves garlic, minced 1/2 cup mayonnaise 1 1/2 tablespoons hot sauce (or more, to taste) 1/2 teaspoon sesame oil (optional) low-carb burger buns, toasted (or this Keto Microwave Bread recipe) cucumber slices fresh herbs (basil, cilantro) Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Burgers

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