Pork Banh Mi Burger

Are you obsessed with Vietnamese Banh Mi Sandwiches? If so, you will love this unique combination of savory, salty, tangy flavors and chewy, crunchy textures that a single bite of a Pork Bahn Mi Burger delivers. That airy, chewy baguette to the crisp crunch of pickled daikon and carrots, to a sharp kick of chili heat, to the porky filling, you will gobble these French-accented Vietnamese beauties up every chance you get.  Try the Pork Bahn Mi Burger at your next get together, they will be the hit of the party!

Ingredients:

• 1 pound ground pork
• ¼ cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, white and green parts, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon sriracha
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt kosher salt

Sriracha Mayo:

• ½ cup mayonnaise
• 2 green onions, white and green parts, finely chopped
• 1 tablespoons sriracha

Banh Mi Burger:

• 2 teaspoons toasted sesame oil (optional)
• 4 brioche buns, toasted
• ½ cup quick pickled vegetables, drained
• ¼ cup roughly chopped cilantro
• 1 jalapeño, thinly sliced (optional)
• 2 Persian cucumbers, sliced

Instructions:

1. In a large bowl, combine the pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt. Using your hands, carefully form the pork mixture into 4 even patties about ⅓-inch thick.
2. Make the sriracha mayo. In a small bowl, whisk the mayonnaise, green onions, and sriracha together until smooth.
3. Heat the sesame oil in a large cast iron skillet over medium heat. Once the oil is glistening, add the pork patties and cook undisturbed until browned and the center reaches 160°F on an instant-read thermometer, about 5 minutes each side.
4. Spread 1 tablespoon of the sriracha mayo on the toasted side of the top and bottom buns. Divide the pickled vegetables (see additional recipe here), cilantro and jalapeno (if using), between the bottom buns. Top with the pork patty, cucumbers and top bun, sauce side down.
5. Repeat with remaining ingredients. Serve warm.

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Pork Banh Mi Burger

Are you obsessed with Vietnamese Banh Mi Sandwiches? If so, you will love this unique combination of savory, salty, tangy flavors and chewy, crunchy textures that a single bite of this Pork Banh Mi Burger delivers. That airy, chewy baguette to the crisp crunch of pickled daikon and carrots, to a sharp kick of chili heat, to the porky filling, you will gobble these French-accented Vietnamese beauties up every chance you get. 

Course Main Course, Sandwich and Melts

Cuisine American, Asian, vietnamese

Keyword #northeastnosh #bahnmiburgers #porkburgers #bahnmi #gourmetburgers #memorialdayburger #bbqburger #grilledburger #summerfood #picnicfood #partyfood #srirachamayo

Servings 4

Equipment

• Mixing Bowls
• Measuring cups and spoons
• Large Skillet – cast-iron
• Herb Scissors/Chopper
• Garlic Mincer
• Mandolin Slicer and Food Chopper Set
• Whisk

Ingredients

• 1 pound ground pork
• ¼ cup finely chopped fresh basil
• 4 garlic cloves minced
• 3 green onions white and green parts, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon sriracha
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt kosher salt

Sriracha Mayo:

• ½ cup mayonnaise
• 2 green onions white and green parts, finely chopped
• 1 tablespoons sriracha

Banh Mi Burger:

• 2 teaspoons toasted sesame oil optional
• 4 brioche buns toasted
• ½ cup quick pickled vegetables drained
• ¼ cup roughly chopped cilantro
• 1 jalapeño thinly sliced (optional)
• 2 Persian cucumbers sliced

Pickled Carrots and Onions:

• 1 cup shredded carrots
• 1/4 white onion thinly sliced
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt

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Instructions

• Make Ahead:

  Pickle carrots and onions: Place the shredded carrots and thinly sliced onions in a heat-safe jar or bowl. In a small saucepan, warm the vinegar, water, sugar, and salt and stir until dissolved. Cool to room temperature and then pour over the carrots and onions. Transfer to the fridge for at least 2 hours.
• In a large bowl, combine the pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt. Using your hands, carefully form the pork mixture into 4 even patties about ⅓-inch thick.
• Make the sriracha mayo. In a small bowl, whisk the mayonnaise, green onions, and sriracha together until smooth.
• Heat the sesame oil in a large cast iron skillet over medium heat. Once the oil is glistening, add the pork patties and cook undisturbed until browned and the center reaches 160°F on an instant-read thermometer, about 5 minutes each side.
• Spread 1 tablespoon of the sriracha mayo on the toasted side of the top and bottom buns. Divide the pickled vegetables, cilantro and jalapeno (if using), between the bottom buns. Top with the pork patty, cucumbers and top bun, sauce side down.
• Repeat with remaining ingredients. Serve warm.