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Pork Banh Mi Burger

We love burgers, and we love banh mi. Therefore it was only a matter of time before this banh mi burger recipe—a positively irresistible hybrid of the two—was born.


3 banh mi burgers on a plate with pickled carrots cilantro and jalapeños

Our Favorite Vietnamese Sandwich, All Dressed Up for BBQ Season

Are you as obsessed with Vietnamese banh mi sandwiches as we are? We are so in love with the unique combination of savory, salty, tangy flavors and chewy, crunchy textures that a single bite of banh mi 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, we gobble these French-accented Vietnamese beauties up every chance we get. Despite our love for them, they’re not a sandwich we make at home very often—they’ve usually been relegated to the world of takeout for us. Until Bon Appetit shared a recipe for banh mi-spiced pork meatballs that got us thinking outside the takeout box! Thus, this juicy, sriracha mayo-slathered banh mi burger was born. It’s easy to whip up at home and it hits the spot whenever our banh mi cravings strike.

ingredients laid out for banh mi burgers pork, cucumbers, carrots, Sriracha
ground pork, corn starch, garlic green onions and cilantro in a bowl for banh mi burgers

Banh Mi Burger: It All Starts With the Patty

Any great burger—and this banh mi burger is a great one—starts with a well-seasoned ground meat patty. Our ground meat of choice here is pork, a nod to the fact that Vietnamese banh mi most often include pork in some form or another. We season that ground pork with all of those herby, savory banh mi flavors we love so much:

  • Fresh basil
  • Fresh garlic
  • Scallions
  • Fish sauce
  • Sriracha
  • Sugar
  • Cornstarch
mayonnaise sriracha and green onions in a bowl
a bowl of sauce for banh mi burgers

Banh Mi Burger: But We’re Really Here For The Toppings

Now you’ve got a banh mi burger patty that is absolutely jam-packed with flavor. It’s time to prep a few toppings! Because you know that banh mi is all about the toppings. Crunchy, tangy pickles, tongue-numbing slivers of chili pepper, and verdant leaves of cilantro, too. Here’s everything we cram onto our banh mi burger bun:

  • Sriracha mayo. Easy enough to make at home—it’s just sriracha and mayo stirred together with some scallions.
  • These Vietnamese pickled veggies are one of our must-have toppings. They’re quick to make and good on so many things.
  • Cucumber. For even more crunch, and a welcome cooling quality.
  • Fresh cilantro. Herby and fresh—a total must!
  • Jalapeños. Optional, but if you’re a heat-lover, you’ll want to add these for sure. There’s nothing quite like the assertive bite of a raw jalapeño paired with the rich, juiciness of this pork burger. Highly recommend.
banh mi burger pork patties in a cast iron pan
open face pork banh mi burgers with basil, cucumbers and pickled carrots

How To Make Banh Mi Burgers:

Banh mi burgers are a great dinner to serve to friends—do all the prep work ahead of time, and when dinner time rolls around, all you’ll need to do is fire up the grill. Here’s how we’d make these burgers for company:

  1. Up to a week ahead of time: make the sriracha mayo!
  2. Three days ahead of time: make those pickles we mentioned.
  3. A few hours ahead of time: mix and form the ground pork patties.
  4. Right before your friends arrive: prep all the jalapeños, cucumbers and buns.
  5. When everyone’s hungry: grill the burgers—ground pork is done when you see an internal temp of 160°F—and serve with all the fixings.
3 pork banh mi burgers on a plate with pickled veggies, cilantro and basil

Tools You’ll Need:

More Burger Recipes To Try

Because a burger can be so much more than just a burger.

3 pork banh mi burgers on a plate with pickled veggies, cilantro and basil
3 pork banh mi burgers on a plate with pickled veggies, cilantro and basil

Good Burger, Huh?

We’re really big fans of a good, old-fashioned classic burger, so any sort of fancification has to yield a crazy, crazy delicious burger or we’re just left wondering why we didn’t just go ahead and make a normal burger. We hope you’re as into this banh mi burger as we are—if you try it, show us your handiwork! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Pork Banh Mi Burger

  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 889


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 Appétit.

Nutrition Info

  • Per Serving
  • Amount
  • Calories889
  • Protein28 g
  • Carbohydrates41 g
  • Total Fat71 g
  • Dietary Fiber2 g
  • Cholesterol130 mg
  • sodium940 mg
  • Total Sugars7 g

Pork Banh Mi Burger

Questions & Reviews

Join the discussion below.

  • Jen

    have you heard there's a Sriracha shortage? Haven't seen it in stores for the past month

    Yes! So sad! Hopefully that changes. For now, you can leave it out of the patties, but you will need it for the could sub with chili sauce like Sambal Oelek (best substitute!) or maybe gochujang, and Trader Joes sells Peri Peri Sauce which is a hot pepper sauce. Hope this helps Jen!

  • Mike

    Where is the sesame oil used?

    In step 4. If you choose not to grill these burgers, then we recommend using the sesame oil in a skillet.

  • Kim

    Turned out so yummy, eat it so quick and still hungry what would you recommend as a side to go with it?

    Sweet potato fries are delicious with these, regular french fries, roasted broccoli or a salad (perhaps our asian slaw recipe).

  • Yvonne

    Can you use ground turkey instead of pork???

    Sure! Hope you enjoy Yvonne.

  • Lam

    Which type of basil? Thai basil or regular basil?

    Either. I usually have regular on hand, but Thai would be nice as well!

  • Ashley

    Amazing!! 10/10 would recommend! We loved these burgers!

    Thanks Ashley, we are so happy you loved them!

  • Jennifee

    Absolutely amazing! Thank you so much! I forgot the sesame oil - not sad about it either. Pan fried and finished these burgers in the oven. Followed your recipe for the pickled veggies too. Delicious!

    Thanks, so happy you loved them!

  • Elizabeth

    This is my third time making it and I can't express how much me and my family adore this meal. It's the perfect amount of savory, pickled, and spicy. If you can't get your hands on diakon radish, I found that shredded cabbage works amazingly in its place. Just make sure it's super finley slivered or it won't soak up the flavor as well. Fresh Basil is a must if you want to make this but dried will give you basically the same amount of flavor. I highly suggest you give this a try if you have picky eaters, because same deal in my house and I had 5 licked-clean plates by the end of it.

    Thanks Elizabeth, we are so happy your family loves it so much!

  • Katie

    Holy moley! This was AMAZING! I followed the recipe exactly. Adding all of the toppings, too. Will definitely make again....and again! I shared a picture of mine on social media and had many requests for the recipe! The pickled veggies, my kids were just eating them straight from the jar! Thank you!

    Thanks Katie, we are so happy you loved it!

  • Loren

    So so good! This is a new staple for me. The flavors in the pork burger are superb. I added pate which I love on a banh mi and this combined with the sriracha mayo, pickled veggies, and jalapenos was fantastic.

    Thanks Loren, we are so glad you loved these!