Cast-Iron Banh Mi-Style Pork Burger Sandwiches with Quick-Pickled Carrots and Chili Mayo
Pickle shredded carrots in rice vinegar for 15 minutes, mix a quick chili mayo, then form seasoned ground pork into four patties. Sear them in a hot cast-iron skillet over a camp stove or grate over coals, 4 to 5 minutes per side, until they hit 160°F inside. Toast the buns in the drippings and pile on pickles, cucumber, cilantro and chili mayo. Total time is about 35 minutes.
This is a burger with banh mi flavors. The pork patty is seasoned with garlic, ginger, scallion and a little fish sauce. It gets a crisp, browned crust in the skillet. Tangy carrot pickles, cool cucumber and fresh cilantro cut through the rich meat, and a spicy mayo ties it together.
It's a good dinner for a rig with a cooler and one burner. The pickles and sauce take 10 minutes of hands-on work while the stove heats. Mix the patties at home and the camp work gets even easier.
Cast-Iron Banh Mi-Style Pork Burger Sandwiches with Quick-Pickled Carrots and Chili Mayo
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high flame or hot coals under a grate
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
22 ingredients, Crew only
Crew Recipe
This one's for the Crew
22 ingredients · 8 steps · Trail Notes · gear list
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