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This pork banh mi burger packs all the zesty, herbaceous flavors of the iconic Vietnamese sandwich into the comfort of a juicy burger. With a fragrant ground pork patty, sriracha mayo, crisp pickled veggies, and aromatic herbs, it is a craveable twist that feels both fun and familiar.
My family had never tasted anything quite like it the first time I served these burgers. Now we make them for summer barbecues and chilly weeknights alike because they always feel special.
Ingredients
- Ground pork: lends rich juiciness and soaks up all the aromatics for a flavorful patty
- Fresh basil: adds a vibrant, herbal note choose bunches with bright green leaves and no browning
- Garlic: infuses warmth and depth use fresh cloves and mince them finely for best flavor
- Green onions: provide mild zing and color chop both the white and green parts
- Fish sauce: brings classic umami notes use a quality Vietnamese or Thai brand
- Sriracha: gives just enough heat balance to taste
- Sugar: rounds out the flavors with a subtle hint of sweetness
- Cornstarch: ensures the burgers hold together and stay tender
- Freshly cracked black pepper and kosher salt: boost the overall taste use coarse salt for best results
- Mayonnaise: forms the creamy base for the sriracha sauce go for a good quality full fat version
- Quick pickled vegetables: add acidity and crunch make your own or pick up a jar of julienned carrots and radish
- Cilantro: adds fresh fragrance select bright unblemished bunches
- Jalapeno: provides an extra kick thinly slice for less intense heat
- Persian cucumbers: offer a cool crunch pick ones that feel firm and heavy for their size
- Brioche buns: toast up golden and add a slight sweetness look for a bakery that makes soft and fluffy buns
- Sesame oil: if using supplies a nutty aroma
Step-by-Step Instructions
- Make the Pork Patties:
- Combine ground pork basil garlic green onions fish sauce sriracha sugar cornstarch salt and pepper in a large bowl. Mix gently with your hands just until evenly combined. Form into four patties about one third inch thick. Try not to overwork the meat so the finished burgers stay juicy.
- Prepare the Sriracha Mayo:
- In a small bowl whisk together mayonnaise finely chopped green onions and sriracha until smooth and creamy. Adjust sriracha to taste for more or less heat.
- Toast the Buns:
- Slice brioche buns and toast them lightly until golden. This adds a subtle crisp and prevents the buns from getting soggy.
- Cook the Pork Patties:
- Heat a large cast iron skillet over medium heat and add sesame oil if using. Once hot gently lay in the patties. Let each side cook undisturbed for about five minutes or until deeply browned and the centers reach 160 degrees Fahrenheit. If needed reduce heat to prevent burning and flip only once for best caramelization.
- Assemble the Burgers:
- Spread a generous tablespoon of sriracha mayo on both the top and bottom cut sides of each bun. Layer drain pickled vegetables cilantro and optional jalapeno on the bottom bun. Add one pork patty and top with sliced cucumbers. Cap with the top bun sauce side down.
- Serve and Enjoy:
- Repeat with remaining ingredients. Serve burgers warm garnished with extra herbs or pickles if you like.
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You Must Know
- A single burger is packed with protein and big flavor
- Pickled vegetables and sriracha mayo both keep well in the fridge for days
- The pork patties freeze beautifully raw or cooked for quick future meals
I love how the homemade sriracha mayo ties all the ingredients together. My kids always eat extra pickles and remember our first banh mi adventure as a laugh filled mess at the dinner table.
Storage Tips
Leftover cooked burgers keep well in an airtight container for up to three days in the fridge. The pickled vegetables and sriracha mayo actually taste even better after a day or so. If you want to freeze the pork patties shape and space them on a tray to freeze then wrap individually. Thaw overnight in the fridge and cook as usual for best results.
Ingredient Substitutions
Ground chicken or turkey works well in place of pork for a lighter option. For a vegetarian spin try a seasoned chickpea patty and swap in plant based mayonnaise. If fresh basil is unavailable use mint or extra cilantro. Use your favorite buns but keep the bread soft for best texture. Tamari can stand in for fish sauce in a pinch but reduce the salt a bit.
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Serving Suggestions
These burgers are perfect solo but also love company. Serve them with sweet potato fries crunchy slaw or a simple cucumber salad for a light meal. You can also make mini sliders for parties or serve open faced for a modern take. A cold Asian style lemonade or iced tea rounds out the meal.
Cultural Context
The banh mi sandwich emerged in Vietnam as a blend of French and Vietnamese culinary traditions featuring crunchy bread spicy mayonnaise crisp vegetables and savory meats. This burger version celebrates those flavors in a way that fits backyard cookouts or fast weeknight dinners. It is my favorite way to introduce friends to new flavors in a very approachable format.
Recipe FAQs
- → What makes this banh mi burger unique?
The combination of spiced pork patties, fresh herbs, and tangy pickled vegetables brings classic banh mi flavors to a juicy burger format.
- → Can I substitute the pork?
Yes, ground chicken or turkey also works well and will absorb the marinade flavors. Adjust cook time as needed.
- → How spicy is the sriracha mayo?
The heat can be adjusted by varying the amount of sriracha in the mayo, making it milder or more intense to your taste.
- → What kind of pickled vegetables are best?
Quick-pickled carrots, daikon radish, and cucumber are traditional, but any crunchy pickled veg adds great texture.
- → Are brioche buns necessary?
Brioche adds slight sweetness and richness, though soft sandwich rolls or baguettes also work well with these flavors.
- → Can these burgers be grilled instead of pan-cooked?
Absolutely, grilling will add a smoky note and works beautifully for these seasoned pork patties.