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 wellTo 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!
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.