Herbed Pork Burger Stack Recipe

Herby Pork Burger Stack

Total: 35 mins   |   Servings: 2

Rating: 5 from 1 vote

Ingredients

For the burger

• 1 lb. ground pork (can substitute beef, chicken, or turkey)
• 1 tsp fish sauce
• 1 bird’s eye chili, thinly sliced
• 1 clove garlic, minced
• 1 tbsp freshly chopped mint
• 1 tbsp freshly chopped Thai basil (regular basil works too)
• 1 tbsp freshly chopped cilantro
• Salt and pepper, to taste

For the quick pickled veggies

• 1 cup matchstick carrots
• 4 radishes, thinly sliced
• 1 small jalapeño, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp coconut aminos
• Salt and pepper, to taste

For the spicy aioli

• 1/2 cup homemade mayo
• 2 cloves garlic, minced
• Juice of 1/2 lime
• 1/4 tsp cayenne (or more to taste; substitute sriracha if not following Whole30)
• Kosher salt, to taste

For serving

• 1 avocado, sliced
• 1/2 cucumber, sliced
• Lime wedges, for serving
• Butter lettuce leaves
• Extra fresh mint, basil, and cilantro leaves

Instructions

1. Make the quick pickles: In a bowl, combine the radishes, carrots, jalapeño, red onion, rice vinegar, and coconut aminos. Season with a pinch of salt and pepper, toss to coat, and set aside at room temperature for 10–15 minutes or refrigerate until ready to serve. The vegetables will stay crisp with a bright, tangy flavor.
2. Prepare the aioli: In a small bowl, stir together the mayo, minced garlic, lime juice, and cayenne. Taste and adjust the heat or salt as desired. Refrigerate until serving so the flavors meld.
3. Make the patties: In a mixing bowl, combine the ground pork, fish sauce, sliced bird’s eye chili, minced garlic, chopped mint, chopped basil, chopped cilantro, and a pinch of salt and pepper. Mix gently with your hands until just combined—avoid overworking the meat to keep the patties tender.
4. Form the patties: Divide the mixture into two large patties for generous stacks, or four smaller patties if you prefer smaller portions.
5. Cook the burgers: Grill the patties over medium-high heat until cooked through, or use a cast-iron skillet. For skillet cooking, heat the pan over high heat and sear each side until golden brown, about 3 minutes per side. Then reduce the heat to low, cover, and continue to cook until the pork reaches 160°F (71°C), about 7–10 minutes more depending on thickness.
6. Assemble and serve: Arrange butter lettuce leaves on plates and top with slices of cucumber and avocado. Place a warm pork patty on each plate, spoon on the pickled vegetables, and finish with a generous dollop of spicy aioli. Scatter extra fresh mint, basil, and cilantro leaves, and serve with lime wedges for squeezing over the stack. Enjoy immediately.

Notes & Tips

• Whole30 option: Use cayenne in the aioli as directed, or replace with sriracha if you’re not following Whole30. Coconut aminos serve as a soy-free substitute in the quick pickles.
• Serving ideas: These stacks are delicious wrapped in butter lettuce for a low-carb option, or served over steamed rice for a heartier meal.
• Make-ahead: The pickled veggies and aioli can be prepared a day in advance and refrigerated; bring them back to room temperature before serving for best flavor.
• Substitutions: Ground chicken or turkey can be used in place of pork; adjust cooking time slightly so the internal temperature reaches a safe level for the chosen protein.

Additional Info

Author: Alex Snodgrass

Servings: 2