Paleo Pork Banh Mi Burgers (AIP)
 
 
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Serves: 8 burgers
Ingredients
Pork Burgers:
  • 2 lbs ground pork
  • 1 tablespoon garlic
  • ¼ cup chopped cilantro
  • ¼ cup chopped Thai basil
  • ¼ cup chopped scallions
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon coconut aminos
  • 1 tablespoon fish sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sea salt
"Nuoc Cham" Sauce:
  • ¼ cup warm water
  • ¼ cup coconut sugar
  • ¼ cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 2 tablespoons chopped scallions
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • ¼ teaspoon sea salt
Pickled Veggies:
  • 1 cup julienned cucumber
  • ½ cup julienned carrots
  • ¼ cup julienned radishes (about 2-3)
  • ½ cup vinegar
  • ¼ cup coconut sugar
  • 1 teaspoon sea salt
Toppings:
  • Chopped cilantro
  • Avocado slices
  • 8 Swiss chard leaves
Instructions
  1. Pickle veggies first. Stir vinegar and coconut sugar together. Add veggies and sea salt and toss, making sure veggies are soaked in the mixture. Allow to sit for at least 30 minutes in the fridge.
  2. Prepare sauce by whisking together warm water and coconut sugar, then adding the rest of the ingredients until combined. Set aside.
  3. Combine burger ingredients and form into 8 patties. Grill on medium/high heat for 5-7 minutes per side, or until cooked through.
  4. To serve, place burger, sauce, and pickled veggies on a swiss chard leaf with avocado and cilantro.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pork-banh-mi-burgers/