Pork Banh Mi Burger (Print Version)
# Ingredients:
→ Pork Patty
01 -
450g minced pork
02 -
60ml finely chopped fresh basil
03 -
4 minced garlic cloves
04 -
3 green onions, finely chopped (both white and green)
05 -
15ml fish sauce
06 -
15ml sugar
07 -
10ml cornstarch
08 -
5-10ml sriracha (adjust to your liking)
09 -
5ml salt from the shaker
10 -
5ml coarsely ground black pepper
→ Sriracha Mayo
11 -
120ml mayo
12 -
10ml sriracha (add more if you like it spicier)
13 -
2 finely chopped green onions (both white and green parts)
→ Assembly
14 -
4 toasted brioche buns
15 -
10ml sesame oil, toasted (optional)
16 -
2 Persian cucumbers, sliced into rounds
17 -
120ml drained quick-pickled veggies
18 -
60ml rough-chopped cilantro
19 -
1 thinly sliced jalapeño (if you want extra kick)
# Instructions:
01 -
Grab a big bowl and toss in the minced pork, chopped basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, salt, and black pepper. Stir it gently but completely so everything's evenly mixed.
02 -
With clean hands, divide and shape the pork mixture into 4 flat patties, about 1cm thick each.
03 -
In a small bowl, stir together the mayo, sriracha, and green onions until it's smooth and creamy.
04 -
Heat sesame oil (if you're using it) in a cast iron pan over medium heat. Lay the patties down and cook them on one side without moving for about 5 minutes, then flip and cook until they’re golden. They’re ready when the inside hits 71°C (160°F) on a meat thermometer.
05 -
Slather some sriracha mayo onto both the top and bottom halves of the buns. Pile on the pickled veggies, cilantro, and jalapeños (if you like). Lay a cooked patty on each bottom bun, add cucumber slices, then pop on the saucy top bun.
06 -
Dig in while they're still warm from the pan!
# Notes:
01 -
Make your pickled veggies ahead of time—they’ll stay fresh in the fridge for up to a week.
02 -
For a classic banh mi twist, smear a thin layer of pâté on the bottom bun before stacking on the fillings.