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This Vietnamese-inspired Pork Banh Mi Burger turns a classic sandwich into a juicy, flavorful patty topped with crunchy pickled veggies and zesty sriracha mayo. It's a mouthwatering fusion that brings amazing tastes straight to your dinner table without needing to visit a fancy restaurant.
I came up with this after trying authentic banh mi during my Vietnam vacation. These burgers were such a hit at our backyard party last summer that they vanished in minutes. Even my super fussy brother-in-law wanted to know how I made them.
Ingredients
- Ground pork creates a succulent foundation that soaks up all the Asian flavors and brings a natural sweetness to each bite
- Fresh basil gives that real Vietnamese smell that you just can't get from anything in a jar
- Fish sauce adds that deep, rich taste that makes this burger stand out. Try to grab Red Boat brand if you can
- Sriracha lets you control the heat level while boosting all the other flavors
- Cornstarch seems weird to add but it actually traps moisture inside the patty so it stays super juicy
- Brioche buns offer that perfect combo of softness and strength. Their hint of sweetness works amazingly with the savory meat
- Quick pickled vegetables bring that tangy snap that's totally needed in any real banh mi
- Fresh cilantro adds a fresh pop that cuts through the rich meat and creamy mayo
How To Make Pork Banh Mi Burgers
- Mix your burger stuff
- Throw the ground pork, herbs, spices, and seasonings into a big bowl. The fish sauce, sriracha, and sugar work together to make that unique Vietnamese taste, while the cornstarch keeps everything juicy. Mix it all with your hands but don't overdo it or you'll end up with tough burgers.
- Shape your patties
- Make four even patties about a third of an inch thick. Push your thumb into the middle of each one to make a little dent. This stops them from getting all puffy in the center while they cook.
- Whip up the spicy mayo
- Mix mayonnaise, green onions, and sriracha in a small bowl until it's all blended. This creamy, spicy spread adds wetness and heat that brings everything together. Give it a taste and add more hot sauce if you want it spicier.
- Get cooking
- Heat up some sesame oil in a cast iron pan until it's good and hot. Drop in your patties and let them cook without messing with them for about 5 minutes on each side until they're nice and brown with an inside temp of 160°F. Leaving them alone helps get that yummy browned outside.
- Build your burgers
- Slather the spicy mayo on both toasted bun halves. Stack pickled veggies, cilantro, and jalapeños on the bottom, then add the hot patty and cucumber slices. Cap it with the top bun and push down gently to smoosh all those flavors together.
Fish sauce smells pretty strong in the bottle, but trust me, it changes completely when cooked. My hubby wasn't sure about it the first time I used it, but now he wants me to add it to all our Asian dishes. That one tablespoon takes these burgers from just okay to totally amazing.
Awesome Pickled Veggies
The quick pickled veggies really make these burgers pop. I like to mix thin slices of carrots, daikon, and red onion in a bath of rice vinegar and water (equal amounts) with some sugar and salt. Let them soak for half an hour while you work on everything else, and you'll get that perfect tangy crunch that makes a real banh mi so good. They'll stay fresh in their liquid for up to two weeks in the fridge, so you can make them way ahead of time.
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Prep It Early
These burgers are great for having friends over because you can get so much done ahead of time. You can shape the patties and keep them in the fridge for up to a day before cooking. The spicy mayo actually tastes even better after sitting in the fridge overnight. And the pickled veggies just keep getting tastier. When your guests show up, you'll only need to toast the buns and cook the meat, making this an easy but impressive meal for company.
What To Serve With It
Pair these tasty burgers with simple sides that work with their bold taste without stealing the show. A cool cucumber salad with rice vinegar and sesame oil works great alongside them. If you want something more filling, try sweet potato fries with five spice powder. For drinks, grab a cold beer or make some fizzy ginger limeade to balance out the spicy, meaty flavors of the burger.
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Frequently Asked Questions
- → Can I swap pork for another meat?
Yes! Ground chicken or turkey can work well if you want lighter options. Add 1 tablespoon of oil to the mix for juicy patties, and cook poultry to 165°F for safety.
- → How do I make quick-pickled veggies?
Slice carrots, daikon, or red onions into thin pieces. Mix equal parts rice vinegar and water with 1 tablespoon sugar and 1 teaspoon salt. Cover the veggies with the mix and chill for 30 minutes or more.
- → Is fish sauce needed for this?
Fish sauce gives the classic flavor, but soy sauce and a little sugar can replace it in a pinch. It won’t taste the same but will still be good!
- → Can I make the patties ahead?
Sure! Form the patties and keep them in the fridge for up to a day. The flavors will get better! Let them sit out for about 15 minutes before cooking.
- → What side dishes go well with these?
Try sesame cucumbers, slaw with rice vinegar dressing, sweet potato fries with five spices, or crispy rice chips. They all pair well with the bold flavors of these burgers.
- → How do I make these burgers gluten-free?
Switch to gluten-free buns or wrap them in lettuce. Double-check your mayo and fish sauce to make sure they’re gluten-free too. Most fish sauces naturally are!