I’ve been toying with the idea of starting a blog for months….(well maybe it’s years now) as a way to share some of the recipes I make on my Instagram page: @campbellsbbq. I’ve thought long and hard about what I want to feature on this blog, and I’ve decided it’ll be whatever I want it to be. I’ll share recipes, product reviews, shopping lists for the backyard grillmaster, and even the occasional bourbon review or bourbon inspired post (my other hobby). What you won’t see on this blog is 40 pages of text before you get to the recipe; those blogs annoy me, and I’m sure they annoy you.

If you see something on my Instagram page that you’d like to see make the blog, feel free to reach out via the contact me form on the website or shoot me a DM on Instagram!

Without further adieu, my first recipe share is this super simple, but incredibly tasty pork Bánh mì (banh mi) burger sliders. All of the ingredients below can be found at your local Asian market or online!

Bánh mì (Banh mi) Burger Sliders cooked on the Hestan Aspire Grill

In Vietnamese cuisine, a traditional Bánh mì is a French Bread baguette that is filled with meat (usually some type of pork) and topped with fresh herbs and vegetables. It’s one of my favorite sandwiches, and in my opinion, it blows away the American sub sandwich. This recipe is an adaption of the Bánh mì me and uses seasoned ground pork to make the sliders.

Pork Bánh mì (Banh mi) sliders (makes 6 sliders):

Ingredients:

  • 1 lb ground pork
  • 1 Tbsp lemongrass finely minced (most Asian markets sell this pre-minced in the frozen section)
  • 1 Tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp minced ginger
  • 1/2 tsp white pepper
  • 2 cloves garlic minced
  • 1/4 cup green onions minced
  • pinch of salt
  • (optional) 1 birds eye chili minced or chili flakes

Garnish:

  • Cilantro
  • Sliced Jalapenos
  • Pickled carrots and daikon radish julienned (recipe below)
    • 2 medium carrots and 1 small daikon radish julienned.
    • In a mason jar, combine 1/4 cup sugar, 1/4 cup distilled white vinegar, 1 cup of warm water and a pinch of salt. Next, add the carrots and daikon to the mason jar and shake well.
    • Let the mixture sit in refrigerator for a few hours, or for best results, overnight.
  • sliced cucumbers
  • (optional) siracha mayo

Directions:

Step One: Preheat your grill to 450 degrees. I used my Hestan Aspire 36 in Natural Gas grill for this recipe.

Mix the ingredients for the sliders together in a big bowl. Don’t be afraid to use your hands! Divide the pork mixture into six equal balls and form the slider patties. 

Step Two: Grill the pork sliders until they reach an internal temperature of 160 degrees. The sliders are small and won’t take long! Test for doneness using your favorite meat thermometer and be careful not to dry out the pork!

While grilling the pork, remember to toast your buns! Be careful not to burn these (hint, brioche buns burn FAST).

Step Three: Assemble your sliders, and top with the garnish and enjoy. I like to use fresh ingredients directly from my backyard Earthbox garden!

Thanks for checking out my first blog post! Be sure to follow me on Instagram below and subscribe to the newsletter to receive updates of upcoming BBQ sales, and future blog posts.

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