Herb-Crusted Pork Burger Stack with Garlic Aioli and Greens

FOR THE BURGER

• 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

FOR THE QUICK PICKLED VEGGIES

• 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

FOR THE SPICY AIOLI

• 1/2 cup homemade mayo
• 2 cloves minced garlic
• Juice of 1/2 lime
• 1/4 tsp cayenne or more to taste (or sriracha if not doing Whole30)
• kosher salt to taste

FOR SERVING

• 1 avocado sliced
• 1/2 cucumber sliced
• lime for serving
• butter lettuce leaves
• fresh mint leaves
• fresh basil leaves
• fresh cilantro leaves

• Combine the radishes, carrots, jalapeño, rice vinegar, and coconut aminos in a bowl. Season lightly with salt and pepper, toss to coat, and set aside or refrigerate while you prepare the burger.
• Whisk together the aioli ingredients in a small bowl. Taste and adjust heat or acidity, then refrigerate until ready to serve.
• In a bowl, mix the burger ingredients with your hands until just combined—avoid overworking the meat.
• Form the mixture into two large patties (or four smaller patties if you prefer).
• Grill or pan-sear the patties until cooked through. Pork should reach 160°F on an instant-read thermometer. For cast-iron: sear over high heat about 3 minutes per side until golden, then reduce heat, cover, and cook 7–10 minutes until done.
• To serve, arrange lettuce leaves on a plate and top with cucumber, avocado, fresh mint, cilantro, and basil. Add the pickled veggies, a wedge of lime, and a dollop of aioli. Stack the burger on the greens and enjoy.