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Pork Banh Mi Burger

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 550
Pork Banh Mi Burger

If you're already a fan of the famous Vietnamese dish, we're about to get you even more excited when we show you how to turn it into a burger.

I like pretty much all food. Okay, understatement. I love pretty much all food. If you were to ask me what to do when you come to the beautiful city of Portland, Oregon (which people often do) I’d give you a list of restaurants. Recently I had cousins visiting from North Carolina, and I did just that. They looked at me and said “okay, but what do you DO in Portland?” Uh, you eat. Yeah, that’s right. You go from place to place and eat amazing food, then you talk about the food, then enough time passes and you’re ready for more amazing food. That’s pretty much the ideal vacation plan right there, in my opinion.

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One of the things I love most about the food in this city are the vast array of ethnic cuisines available. On the very top of my list has to be Vietnamese. There is just something about the freshness of raw and pickled veggies, cilantro, and fresh lime, paired with savory marinated meats, fish sauce, and spicy chilis. It’s just too good.

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My first experience with Vietnamese food was as a young teen. My dad would take me to a popular family-owned place in the city at least a few times a month. Each time I remember trying new things, from phở, to chè ba màu, to vermicelli bowls with sticky fish sauce chicken wings, to some of the most incredible banh mi sandwiches. To this day I’ve never met a banh mi I didn’t love, which is why I was so excited when I was introduced to Bon Appetite’s pork meatball banh mirecipe. The flavors and freshness are spot on, and I’ve enjoyed making the recipe for friends and family a lot over the years. To mix things up a bit for summer and keep you grilling, we’ve altered the recipe to make the most delicious banh mi burgers. The same flavorful pork meatball ingredients (now in patty form) are grilled and piled high with pickled carrots and daikon, fresh cilantro, a homemade spicy mayo, and the freshest brioche bun you can find. Are you drooling yet? I thought so. Go ahead, give these burgers a try and impress your friends with not only your savvy of international flavors, but the ease in which you whip these show-stopping babies up, and be sure to tag The Modern Proper when you do so we can drool along with you.

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Pork Banh Mi Burger

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 550


Pork Burger Patty

  • 1 lb Ground pork
  • 1/4 cup Finely chopped fresh basil
  • 4 Garlic cloves, minced
  • 3 Green onions, finely chopped
  • 1 tbsp Fish sauce
  • 1 tbsp Sriracha
  • 1 tbsp Sugar
  • 2 tsp Cornstarch
  • 1 tsp Freshly ground black pepper
  • 1 tsp Kosher salt

Sriracha Mayo

  • 1 cup Mayonnaise
  • 3 Green onions, finely chopped
  • 2 tbsp Sriracha

Banh Mi Burger


  1. In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick.
  2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
  3. Preheat grill to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every minutes until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Working in batches of two add prepared pork patties to the skillet and cook without moving until edges begin to crisp. About 5 minutes. Flip and repeat with the other side. If the patties aren’t cooked through flip every minutes until done to avoid burning. Continue with the remaining patties and set aside.
  4. To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.

*The recipe for the the pork meat patties comes form Bon Appetit.