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This Pork Banh Mi Burger brings all the punchy flavors of the classic Vietnamese sandwich into an easy handheld burger. Juicy ground pork is seasoned with basil, garlic, green onion, and a touch of fish sauce for deep umami notes, then topped with pickled veggies, fresh herbs, and a creamy sriracha mayo. It is an irresistible twist for burger night that always gets rave reviews at my table.
When I first made these, I was looking to impress friends at a summer cookout, and it worked. The flavor combo is now my go-to move anytime I want to shake up burger night.
Ingredients
- Ground pork: for truly juicy patties and authentic flavor choose fresh pork with some fat content
- Fresh basil: adds a unique herbal layer pick leaves that look vibrant and free from black spots
- Garlic: brings sharpness mince very fine for even flavor
- Green onions: deliver mild onion bite and color use both white and green parts
- Fish sauce: a Vietnamese staple for umami flavor look for high quality brands
- Sriracha: gives gentle heat and depth adjust to your preferred spice level
- Sugar: balances savory and spicy and helps with caramelization use white sugar
- Cornstarch: binds the burgers for perfect texture ensures patties stay juicy
- Freshly cracked black pepper: provides zing crack just before adding for best taste
- Kosher salt: enhances every other ingredient
- Mayonnaise: creates the creamy base for sriracha mayo use a good quality real mayo
- Toasted sesame oil: optional but drizzled in for nutty accent
- Brioche buns: are soft and slightly sweet toast them for structure
- Quick pickled vegetables: add acid and crunch I love picking up a fresh mix from my local Asian market or making my own
- Cilantro: offers fresh grassy top notes
- Jalapeno: optional for spice slice thin and remove seeds for less heat
- Persian cucumbers: provide crispness slice just before serving
Step-by-Step Instructions
- Make the Pork Patty Mixture:
- Combine ground pork, basil, garlic, chopped green onions, fish sauce, sriracha, sugar, cornstarch, black pepper, and kosher salt in a large bowl. Gently blend everything together using clean hands until evenly mixed. Form into four equal patties each about one third inch thick. Do not overwork as this can make the burgers tough.
- Mix the Sriracha Mayo:
- In a small bowl whisk together mayonnaise, chopped green onions, and sriracha until smooth. Taste and add more sriracha as desired.
- Cook the Pork Patties:
- Heat sesame oil in a large cast iron skillet over medium heat. Wait until the oil shimmers hot before adding patties. Place each pork patty in the pan and let them cook undisturbed for about five minutes per side. You are looking for golden crisp outsides. Always cook until the internal temperature reaches one hundred sixty degrees Fahrenheit.
- Toast the Buns and Prep Toppings:
- Cut the brioche buns and toast the insides until golden brown for structure. If you made quick pickled vegetables yourself drain them now. Slice cucumbers and jalapeno if using. Roughly chop cilantro leaves.
- Assemble the Burger:
- Spread a generous tablespoon of sriracha mayo on both the top and bottom toasted buns. Layer drained pickled vegetables, cilantro, and sliced jalapeno onto the bottom buns. Top each with a cooked pork patty. Add sliced cucumber then cap with the top bun sauce side down. Serve while warm and juicy.
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I especially love the quick pickled vegetables here because they cut through the richness of the pork and bring every bite to life. Every time I make these burgers with my family we all end up laughing and making an extra batch of the zippy sriracha mayo to slather on everything.
Storage Tips
Store cooked pork patties separately from toppings and buns in airtight containers in the refrigerator for up to three days. Reheat patties in a skillet over medium low heat until warmed through to keep them from drying out. Keep pickled vegetables and fresh herbs wrapped or sealed tightly so they remain crisp.
Ingredient Substitutions
Ground chicken or turkey can be used in place of pork for a lighter spin. For a vegetarian version a mixture of cooked lentils and mushrooms can be seasoned and shaped into patties. You can swap out mayonnaise in the sriracha mayo for Greek yogurt for a tangier sauce.
Serving Suggestions
Pair these burgers with sweet potato fries or a simple green salad for a balanced meal. They also make a showstopper main dish for picnics or barbecue parties. Try adding a slice of ripe avocado or extra herbs like mint for even more complexity.
Cultural and Historical Context
Banh mi started as a humble street food in Vietnam blending French colonial bread with Southeast Asian flavors and ingredients. This burger celebrates everything fresh and lively about banh mi while transforming it into a playful burger that really reflects my love of global comfort food.
Recipe FAQs
- → How do you keep pork patties moist?
Mixing the ground pork gently with basil, garlic, and green onion helps retain moisture. Avoid overworking the meat, and cook until just done to prevent dryness.
- → Can I use different buns?
Brioche buns give a buttery flavor, but you can substitute with baguettes or any soft roll for a similar texture.
- → Is the sriracha mayo very spicy?
The heat level can be adjusted. Use less or more sriracha in the mayo to match your spice preference.
- → What pickled vegetables work best?
Carrots and daikon are classic, but quick pickled cucumbers or radishes also pair well with the pork patty.
- → Is it necessary to use sesame oil?
Sesame oil enhances the flavor, but you can use another neutral oil or omit it for a lighter taste.
- → How do I cook the patties without a skillet?
The patties can be grilled or baked. Ensure they reach an internal temperature of 160°F for safe consumption.