PORK BANH MI BURGERS

PORK BANH MI BURGERS

Grilling season is in full swing and what better way to celebrate than with this keto-friendly take on a banh mi, burger style!

Recipe Image
Calories
730
Protein
33g
Fat
55g
Total
Carbs
31g
Sugar
5g
Dietary
Fiber
12g
Sweetener
5g
Net
Carbs*
14g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesServings: 4

Ingredients
IngredientsBurger Patty
  • 1lb Ground Pork
  • ¼ cup of chopped Basil
  • 4 cloves of garlic, minced
  • 3 green onions, chopped
  • 1 egg
  • 1 tbsp sugar-free fish sauce
  • 1 tbsp Sriracha
  • 1 tbsp Sola Sweetener
  • 1 tsp Xanthan Gum
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
 

Spicy Mayo
  • 1 cup Olive oil mayo
  • 3 green onions, chopped
  • 2 tbsp of Sriracha
 

Burger Bun and Toppings
  • 4 Sola Burger Buns
  • 1 tsp Sesame Oil
  • 1 head of Cilantro, chopped
  • 1 Cucumber, sliced
  • 1 Jalapeno, sliced
  • Pickled Veggies

Directions
Directions
  1. In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick, and refrigerate for 30min to set the patties.
  2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
  3. Preheat grill/pan to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes on each side. Cook longer flipping the patty every minute for if still not cooked all the way.
  4. To prepare the burgers, toast the Sola Buns in the toaster or under a low broil in the oven. Add your sriracha mayo to both sides of the Sola buns and top with the pork patty, cucumbers, jalapeños, cilantro, and plenty of pickled vegetables. Serve immediately and enjoy!
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