1 lb. ground pork (can sub beef, chicken, or turkey)
1 tsp. fish sauce
1 birds eye chili (thinly sliced)
1 clove minced garlic
1 tbsp freshly chopped mint
1 tbsp. freshly chopped thai basil (regular basil is fine)
1 tbsp. freshly chopped cilantro
salt and pepper (to taste)
1 cup matchstick carrots
4 radishes (thinly sliced)
1 small jalapeno (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup rice vinegar
1 tbsp. coconut aminos
1/2 cup homemade mayo
2 cloves minced garlic
Juice of 1/2 lime
1/4 tsp cayenne (or more to taste (you can use sriracha, to taste, here if you aren't doing Whole30))
kosher salt (to taste)
1 avocado (sliced)
1/2 cucumber (sliced)
lime (for serving)
butter lettuce leaves
fresh mint leaves
fresh basil leaves
fresh cilantro leaves
Steps
In a bowl, combine the radishes, carrots, jalapeno, rice vinegar, and coconut aminos with a little salt and pepper. Toss to coat and set aside or refrigerate until ready to serve while you prepare your burger.
Combine all of the aioli ingredients in a bowl, Stir to combine and refrigerate until ready to serve.
In a bowl, combine all of the "for the burger" ingredients in a bowl and mix using your hands until just combined.
Form into two large patties (or make 4 smaller patties if you prefer).
Grill until cooked through, pork should register at 160 degrees when reading with a thermometer. If you want to cook them on a cast iron: Heat over high heat and sear each side of the burger until golden brown, about 3 minutes per side. Reduce heat to low and cover and continue to cook until pork is cooked through, about 7-10 minutes covered on low.
For serving, fill your plate with lettuce, cucumbers, avocado, fresh mint, cilantro, and basil, and serve with the pickled veggies and a wedge of lime. Top with aioli! Enjoy!
