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.
Equipment
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
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.
Tried this recipe?Let us know how it was!