All the classic sandwich flavors piled into these Banh Mi Burger Bowls are simply perfect for Banh Mi cravings year round! These are the perfect gluten free, dairy free, and paleo option to have all these awesome flavors made into an easy bowl meal. These burger bowls are also simply loaded with fresh veggies and herbs and all topped off with sriracha mayo making them simply irresistible.
2tbsprice vinegarand 1 tablespoon optional maple syrup
1/4cupthinly sliced green onions
1/2cupchopped fresh herbsI used a mix of basil, cilantro, and mint, see notes
1jalapenothinly slice, optional
Sriracha Mayo:
1/2cupmayo of choiceI like to use an avocado oil mayo
1-4tbspsrirachato your taste
Banh Mi Burgers:
1poundground pork
1clovegarlicminced
1tbspsriracha
2tbspfish sauce
2tbspsliced green onions
Instructions
Prep the veggies and set them aside. For the carrots, toss them together with the rice vinegar and optional maple syrup and set them aside for a quick 'pickle'.
Next stir the mayo together with sriracha to your taste and set it aside in the fridge until you're ready to serve.
Preheat the grill over hight heat. Meanwhile mix together all the ingredients for the burgers and form the mixture into 4 patties.
When the grill has reached 400ºF place the burgers on the grill and turn it down to medium to maintain a steady temperature between 350º-400ºF.
Grill the burgers until they're easy to turn over, about 5-6 minutes. Flip the burgers and grill until just done in the centers, about 5-6 more minutes.
Serve the burgers along with the salad ingredients and sriracha mayo family style so everyone can make up their own bowl.
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Notes
You can use one herb of choice here too, basil and cilantro are my first choices for stand alone herbs. You can also cut back the amount of fresh herbs to as little as 1/4 cup when fresh herbs aren't plentiful.