Vietnamese Pork Banh Mi Burger

Add a Vietnamese twist to your burger: Top it with pickled vegetables, sriracha mayonnaise, and serve it on a baguette
Banh Mi Burger

Photo Modified: Flickr / Stacy Spensley / CC BY 4.0

Transform a classic Vietnamese banh mi sandwich into a burger by swapping the roasted meat for a spicy, umami-packed burger.

This recipe is courtesy of Nomageddon.

4
Servings
765
Calories Per Serving
Deliver Ingredients

Ingredients

For the sriracha mayonnaise

  • 1 1/3 Cup Kewpie mayonnaise
  • 4 scallions, minced
  • 2 Tablespoons sriracha

For the pickled vegetables

  • 1/3 Cup rice vinegar
  • 1/3 Cup sugar
  • 1 1/2 Teaspoon kosher salt
  • 2 Cups daikon, julienned
  • 2 Cups carrots, julienned

For the burgers

  • 1 Pound ground pork
  • 1/4 Cup fresh basil, finely chopped
  • 4 garlic cloves, minced
  • 3 scallions, minced
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sriracha
  • 1 Tablespoon sugar
  • 2 Teaspoons cornstarch
  • 1 Teaspoon freshly ground black pepper
  • 1 Teaspoon kosher salt
  • Sesame oil
  • 1 baguette
  • Cilantro leaves
  • 1 jalapeño, sliced (optional)

Directions

For the sriracha mayonnaise

In a medium bowl mix together all the ingredients until well combined.

For the pickled vegetables

In a large bowl, whisk together vinegar, sugar, and salt. Add the carrots and daikon and soak for at least one hour.

For the burgers

Heat a large cast iron skillet over medium-high heat.

Slice baguette into 4 equal parts, and slice each part in half lengthways. Spread sriracha mayonnaise on the cut side of the bottom half and set aside.

Place ground pork, basil, garlic, scallions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt in a large bowl. Mix together with your hands until well combined. Form into 4 patties, about 2 ½ inches in diameter. Make an indent in the center with your thumb.

Pour a thin layer of sesame oil into your hot skillet. Add your burger patties, making sure you don’t overfill the pan. Sear until cooked through, about 4 minutes on each side.

Serve burger on the baguette, topped with pickled vegetables, cilantro, and, if desired, sliced jalapeño peppers.

Nutritional Facts

Total Fat
43g
61%
Sugar
6g
7%
Saturated Fat
15g
63%
Cholesterol
149mg
50%
Carbohydrate, by difference
45g
35%
Protein
46g
100%
Vitamin A, RAE
783µg
100%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
68µg
76%
Calcium, Ca
133mg
13%
Choline, total
153mg
36%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
98µg
25%
Iron, Fe
6mg
33%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
443mg
63%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
865mg
58%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
211g
8%
Zinc, Zn
7mg
88%

Vietnamese Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Vietnamese Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.