Banh Mi Burgers
This amazing Banh Mi Burger recipe brings you those awesome sweet, sour, pickled flavors of a Banh Mi sandwich in a juicy delicious burger that is low carb and keto friendly!
Ingredients
For the Pickled Veggies
- 1 carrot cut into matchsticks
- 2 mini cucumbers (Persian or Kirby) thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 tbsp Besti Monk fruit and Allulose Sweetener can use regular sugar if not keto
For the Sauce
- 1/2 cup keto mayonnaise
- 2 to 3 tbsp sriracha sauce
- 1 tsp Tamari
For the Burgers
- 1 pound ground beef
- 2 cloves garlic minced
- 2 tbsp fish sauce
- Zest of 1 lime
- pink salt
- cracked black pepper
- 3 keto hamburger buns or your favorite store bought keto buns
- melted butter (optional)
Optional Toppings
- sliced jalapenos
- fresh cilantro leaves
Instructions
For the Pickled Veggies
- Place carrots and cucumber in a pint glass jar.
- In a small saucepan, bring the vinegar, water, sugar, and salt to a boil.
- Remove from heat and pour into the jar.
- Place lid on the jar and allow to sit at room temperature for 1 hour, turning occasionally and shaking to mix, then refrigerate.
For the Burgers
- In a large bowl, combine the ground beef with the garlic, fish sauce, and lime zest.
- Split the meat into 3 equal portions (1/3rd pound) and lightly form into patties the size of your buns, don't press hard, light touch = tender juicy burgers.
- Season generously with salt and pepper on both sides. Make a dent on one side with your thumb to stop the burgers from shrinking while they cook.
- Heat a grill or grill pan to high heat. Add the burgers and cook for approx 2 to 3 minutes per side for medium-rare, or 4 to 5 minutes for medium. Do not press!
- If you want your buns toasted, brush them with the melted butter and place on the grill until they are toasted to your liking.
To Serve
- Place a spoonful of the sauce on the bottom bun, then add the burger. Top with pickled carrots and cucumbers, jalapeno, and cilantro.
Notes
Nutritional info does not include the keto buns or optional topping.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 663kcalCarbohydrates: 4gProtein: 27gFat: 58gSaturated Fat: 16gPolyunsaturated Fat: 18gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 123mgSodium: 1638mgPotassium: 541mgFiber: 1gSugar: 2gVitamin A: 3437IUVitamin C: 8mgCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was!