Zimmy's Nook - @zimmysnook

Close up image of a Bahn Mi inspired pork burger with fresh veggies and dripping sauce.

Bahn Mi Inspired Pork Burgers.

Ground Ontario Pork Patties are so versatile & delicious and work perfectly with any toppings. Lettuce, tomato, onions, pickles, mustard, ketchup, cheese, just to name a few.

Here I have paired these tasty patties with the fresh ingredients/toppings of a Bahn Mi sandwich. The patties are brushed with a Lemongrass Pepper Sauce, adding a kick of Asian inspired flavours and everything is served with the freshest buns from a local bakery.

So, try this flavour bomb Bahn Mi Pork Burgers, then make another batch of patties and explore new topping combinations, in addition to pairing with your old favourites.

Ontario Pork Patty Ingredients

2 lbs extra lean ground Ontario Pork
3 tablespoons sweet onions, finely chopped
3 cloves roasted garlic
1 charred jalapeño (seeds optional)
1/4 cup chopped fresh basil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoons sriracha sauce
1 tablespoons Dijon mustard
2 eggs
1/2 cup panko breadcrumbs
1/4 cup olive oil (for brushing patties before grilling)
6 tablespoons Lemongrass Pepper Sauce
Make 6 x 7 oz patties

A top down view of ingredients for a Bahn Mi inspired pork burger which include nined small bowls of dry and wet ingredients and fresh ground pork.

Preparation

Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)

Add mixture to a large bowl, then add panko and stir to combine.

Add Ontario Pork to the bowl and mix until all ingredients are combined.

Shape into 6 x 7 oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.

Six pork patties with indents in the middle to keep the burgers from puffing up when cooked. Basil leaves in between the patties.

Preheat grill to medium-high heat (400°F – 450°F).

Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook. 2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce. Continue to cook until internal temperature reaches 160°F. Total cook time 8 – 10 minutes. Let patties rest 5 minutes, tented in foil, before topping and serving.

Three burger patties on the grill with lemongrass pepper sauce.

(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Bahn Mi Toppings

Pickled daikon radish & carrots *
Mini cucumber slices
Thinly sliced jalapeños
Fresh cilantro
Sriracha Mayo (store bought or mixed equal parts)
Lemon Pepper Sauce (optional)
Serve on fresh buns that are crispy on the exterior and soft & airy on the interior
Serve with lime wedges for squeezing over the finished burgers

Lemongrass Pepper Sauce

1/3 cup vegetable oil
2 tablespoons lemon grass paste
1 small Vidalia onion, diced
4 garlic cloves, minced
3 jalapeños (seeds removed), diced
2 tablespoons fish sauce
2 tablespoons sriracha
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of lime juice

Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.

Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.

Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.

Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Pickled Daikon & Carrots

8 oz daikon radish, julienned
8 oz carrots, julienned
1 cup water
1 cup white sugar
1 cup rice vinegar
½ teaspoon salt

Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.

Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots. Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickled radishes and carrots for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger.

A large platter of buns, pork burger patties, fresh veggies, sauces and pickled carrots and daikons to make a Bahn Mi inspired burger.

Disclosure: I have participated in a paid partnership with Ontario Pork to create this Bahn Mi Inspired Ontario Pork Burger recipe. Opinions in this post are my own.

Asparagus wrapped in prosciutto in a dish ready to be grilled.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe below.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate. Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.

Grilled Prosciutto Wrapped Asparagus

INGREDIENTS

1 bunch asparagus (approximately 32 thin spears – 16 thick spears)
thinly sliced prosciutto (8 long slices cut in half or 16 full slices)
extra virgin olive oil
kosher salt
freshly ground black pepper
crumbled blue cheese (optional)

PREPERATION

Preheat a grill to medium heat.

Trim off the thick woody ends of the asparagus. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. (Prosciutto is salty, so you don’t have to add a lot of salt.) Toss to coat. Wrap each asparagus spear in a thin slice of prosciutto (with thin asparagus, I used ½ slice of prosciutto for 2 spears, but test this before you cut all the prosciutto).