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Paleo AIP Banh Mi Burger on parchment paper with the pickled toppings, side view

Banh Mi Burger (Paleo, AIP)

Author: Michele
Servings: 8 Burgers
An amazingly flavorful ground pork burger with a pickled topping is a match made in burger heaven. This Banh Mi burger recipe is Paleo and AIP friendly and a meal your whole family will be clamoring for! You can also modify it to be Whole30 as well
To make coconut-free: Omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

For the toppings:

  • 1 Large Carrot (cut into thin matchsticks)
  • 1/3 Cucumber (cut into thin matchsticks)
  • 4 Radishes (sliced or cut into thin matchsticks)
  • 2 tbsp Coconut Sugar or Maple Sugar (you can also use maple syrup or honey, omit for Whole30)
  • 1/4 cup White Wine Vinegar
  • 1 tsp Sea Salt
  • 1 Handful fresh Cilantro (chopped)
  • 1 handful fresh Mint (chopped)

For the burger:

  • 2 lb Ground Pork
  • 1 tsp Sea Salt
  • 2 cloves Garlic (minced)
  • 1 tsp dried Ginger
  • 2 tbsp Coconut Aminos (omit or see above notes for coconut-free)

Instructions
 

  • For the topping, mix together the carrot, cucumber, and radish matchsticks into a bowl. Heat 1/2 cup of water, the coconut sugar, the vinegar, and sea salt in a small saucepan until the sugar and salt are dissolved. Pour the vinegar mixture over the vegetables, and let cool.
  • Meanwhile, mix the burger ingredients together. Form into 4-8 patties (depending on how thick/big you want them). Heat a large cast-iron skillet or grill pan over medium high heat on the stove or a grill to medium.
  • Cook the patties, turning once, until desired doneness. about 3-4 minutes a side for the smaller patties, 5-6 minutes a side for the larger ones.
  • Add the chopped cilantro and mint to the vinegar and veggie mixture, mix well, and then serve over the burger patties.

Nutrition

Calories: 322kcalCarbohydrates: 5gProtein: 19gFat: 24gSaturated Fat: 9gCholesterol: 82mgSodium: 744mgPotassium: 376mgFiber: 1gSugar: 3gVitamin A: 1575IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Course: Dinner, Main Course
Cuisine: Vietnamese
Diet Gluten Free
Keyword: AIP, asian, Paleo, quick
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !