Some of you may have looked at today’s recipe title and wondered, “What the heck is a banh mi?” While others may have read it and thought, “How could a banh mi be Paleo?” Not to worry – I’ll explain everything in today’s post. But before I do, let me just say that you’re in for a treat with these Paleo Pork Banh Mi Burgers! Seriously, they might be my new favorite burgers ever. (That’s saying something, since I love a good burger!) And, they came at the perfect time, since it’s Father’s Day weekend and I’m guessing quite a few of you will be grilling with your dads!
Let me expand your food horizons just a bit and encourage you to stray from traditional burgers this weekend and give my exotic Paleo Pork Banh Mi Burgers a try! These Vietnamese-style burgers feature ginger, garlic, and herb-infused pork, topped with sweet and tangy pickled vegetables, and a sauce that is bursting with flavor. Get your grill fired up and get excited for a restaurant-quality burger that is easy to prepare and share with your family this Father’s Day!
So, yeah. “Banh mi.” It’s become a popular term in today’s food scene because it’s so delicious. It’s a Vietnamese sandwich that features pork, pickled vegetables, spicy sauce, and plenty of cilantro, on a baguette-style bun. And actually, banh mi literally means “bread” in Vietnamese. While the words “bread” and “Paleo” don’t go together at all, I was able to transform the traditional banh mi sandwich into a Vietnamese-inspired Paleo and AIP burger. No, there isn’t actually a bun or bread involved in my version, but I promise you, they taste SO good that you’ll forget all about the bread!
Since I omitted the banh mi baguette component, I knew I wanted to make up for it with killer flavors. So, I did a little research. (For me, that means watching cooking shows like Top Chef and Iron Chef.) What I discovered was something called a “nuoc cham” sauce that is common in Vietnamese cuisine. It’s a combination of ingredients that produce a unique sweet, salty, sour, and spicy taste. While my AIP diet restricts the spicy element somewhat, I think I still achieved a great nuoc cham replica!
Even though nuoc cham sauce isn’t traditionally served with banh mi sandwiches, it compliments the crunchy, tangy pickled vegetables and the ginger, lime, and Thai basil-infused pork burgers SO incredibly well. Literally, this is awesome sauce! 🙂 To complete the sandwich, we added some simple avocado slices and extra cilantro to a large swiss chard leaf and wrapped everything up for the perfect bite. These burgers are a total flavor explosion! I can’t wait for you and your family to try them!
Speaking of family, this post goes out to my dad. No, he’s not a connoisseur of Vietnamese cuisine and no, he didn’t help write this recipe in any way. (He probably is among those who doesn’t know what a banh mi is! 😉 ) But, my dad has always been one to love adventures and trying new things – including new and exotic foods – much like myself. We also both really enjoy finding the latest and greatest ethnic restaurants and splurging on unique menu items that we may not ever see again. And so, I have my dad to thank for inspiring the adventurous eater in me. These Paleo Pork Banh Mi Burgers are an ode to my dad, and I’m excited that I’ll get to make them for him as a delicious Father’s Day present! Love you, Dad!
I don’t have much else to say to instruct you on these burgers. Despite the long ingredient list, these really are a cinch to make. You can even make the pickled vegetables a day ahead if you want to, but since they pickle in only half an hour, I recommend just doing them first and they’ll be ready by the time the burgers come off of the grill! I should note that you could substitute ground turkey or beef in place of the pork. And if you’re not strict Paleo, you could even add a gluten-free bun or baguette to make it more like a traditional banh mi. I loved the swiss chard leaf wraps, though!
Before I sign off and let you grill up the burger of your dreams, I should also recognize the less-adventurous eaters among us- many of whom are dads! So, if you know your dad is going to want a more traditional burger, not to worry! Let me suggest my Stuffed Bacon Turkey Burgers, which are just as tasty, in a more American way! No matter what burgers end up on your plate, I hope you will enjoy eating them with your dads, grandpas, or father figures in your life. The hard work and sacrifices made by the men in our lives often go unnoticed, so let’s shower them with love and appreciation this weekend! Happy Father’s Day!
- 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
- 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
- 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
- Chopped cilantro
- Avocado slices
- 8 Swiss chard leaves
- 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.
- Prepare sauce by whisking together warm water and coconut sugar, then adding the rest of the ingredients until combined. Set aside.
- Combine burger ingredients and form into 8 patties. Grill on medium/high heat for 5-7 minutes per side, or until cooked through.
- To serve, place burger, sauce, and pickled veggies on a swiss chard leaf with avocado and cilantro.
This was amazing!!! My husband, 8 year old son and 6 year old daughter loved it, too! I roasted broccoli on the side and my husband was dipping the broccoli in the sauce, too! This will be in our regular rotation!
Aw, thank you so much for the compliments! Glad to hear it was a hit! And great to know that your kids loved it, too! 😀
Great flavors, especially in the Nuoc Cham sauce. I’m glad to have an AIP version of that! Something in the ingredients of the burgers gave them a weird, chalky texture, so I’d change that part up next time and keep the burger itself simpler, but terrific flavors all around.
Thanks for trying them out, Miriam! Glad you enjoyed them! I haven’t had any textural issues with the burgers, personally, but do whatever you need to do to make them to your liking! 🙂