Rating: 4.61 stars
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

I whipped up these burgers for a weekend meal after a Saturday morning visit to the farmer's market. A peek in the fridge told me I had baby cukes to use. They aren't traditional, but they were a hit and instantly became a favorite with the hubby and me. Burgers can also be cooked on the stovetop. Grilling will add a nice flavor, and I prefer charcoal for a nice smoky finish.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
6
Yield:
6 burgers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.

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  • Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

Nutrition Facts

487 calories; protein 32.7g; carbohydrates 26.6g; fat 27g; cholesterol 98.1mg; sodium 802.7mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
01/05/2011
I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned. Read More
(29)
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/04/2011
I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned. Read More
(29)
Rating: 5 stars
05/11/2012
These got rave reviews from everyone! I did as another reviewer has suggested and used all the marinade but only 1 pound of the ground pork. The pickle was just right. I had been looking for a recipe forever for it. This would also taste great on something like a Vietnamese vermicelli bowl or just just over rice without the bun. I'm also thinking of turning the burger part into meatballs for bento lunches. Read More
(13)
Rating: 5 stars
08/17/2011
By far the best burger I've ever made. I substituted a lot of ingredients for this. I couldn't find mirin so I used Sherry with an equal part of sugar dissolved in it. for the tamari I used soy sauce. I thought I had ginger at home turns out I didn't so I used pickled ginger and for the sesame oil which I also thought I had I substituted chili oil. I was surprised how amazing this burger turned out considering I didn't have half of the ingredients but my god was it amazing!! I definitely plan on making this again! Read More
(11)
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Rating: 5 stars
07/11/2011
We LOVED these! I reduced the pork to 1 pound but kept the measurements of the additions the same; the burgers were moist and very flavorful. I didn't use the cucumber pickle in this recipe because I already had some homemade do chua (carrot & radish pickle) in my refrigerator. This definitely fits the bill when you're craving Asian food and is much faster than take out! Read More
(8)
Rating: 5 stars
06/07/2011
Excellent. I added some chopped garlic to the patties topped with some cilantro and mayo and served it on a baguette. Easily the best Bahn Mi I've ever had. Thanks for sharing. Read More
(8)
Rating: 5 stars
12/06/2011
Awesome recipe made them once and the whole family loved them. Making them again as they keep asking for them especially the homemade pickles. Adding a cilantro mint mayo tabasco mayo this time to top it off. Read More
(6)
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Rating: 5 stars
10/04/2011
How can you go wrong with Banh Mi? Read More
(5)
Rating: 5 stars
11/20/2012
These were great! Made some minor changes but kept the flavors the same. Didn't have fresh mint or basil so I worked about 1 tsp dried basil and 1/2 tsp crushed mint into the meat mixture. As others advised I left all amounts the same but scaled meat back to 1 lb. My husband made a sauce for his by adding 1 Tbsp flour to the drippings (cooked on stove top rather than outdoor grill) and said it was really good. Read More
(3)
Rating: 5 stars
05/31/2012
Best burger I've ever made. The only change I made was to put it on a hearty sourdough bun instead of the sesame seed buns. Read More
(2)