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Pork Banh Mi Burger

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 550
3 banh mi burgers on a plate with pickled carrots cilantro and jalapeños

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.

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!

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 Appétit.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 550
  • Protein 35 g
  • Carbohydrates 44 g
  • Total Fat 25 g
  • Dietary Fiber 1 g
  • Cholesterol 98 mg
  • sodium 1699 mg
  • Total Sugars 9 g

Pork Banh Mi Burger

Questions & Reviews

Join the discussion below.

  • Amy

    (Sorry accidentally posted the review as a question 😂. Fixed it!)

  • Amy

    Okay, this moved up to my top 3 favorite TMP recipes! There are not enough adjectives to describe how incredible these burgers were. Followed the recipe exactly and it was absolutely perfection! I now crave these on the regular. 🤤

    Thank you so much!

  • Amy

    Okay, this recipe moved up to my top 3 TMP recipes!! Made the recipe exactly as written and they were absolute perfection! There are not enough adjectives to describe the how good they were. I now crave these on the regular…they are just THAT good.

    We love that you loved these and even more that you have a revolving top 3!!! Thank you so much!

  • Camille

    These were amazing. We had enough for leftovers a second night and I was looking forward to having them the second time all day. Thanks for the recipe.

    Yes!! So glad these were a hit!

  • NeeB

    This was AMAZING!!!! I mean so so good! They were super easy to make too which was a plus. I too found daikon at Whole Foods. Stopped a few other places and couldn’t find it. I made a mistake and added a tablespoon of sesame oil in the patty mixture but I think that added more flavor. My husband said it was restaurant quality!! Do yourself a favor and double the batch! Thanks for an awesome recipe.

  • Susan DeWalt

    WOW. These were delicious! I didn't have cucumbers (that were fit for consumption) but otherwise made according to recipe, including the daikon/carrot pickle. I will have to double it next time, as my hubby ate THREE of these burgers!

  • Kyle Trocolla

    Absolutely delicious. Remember folks if you are new to cooking with fish sauce a little goes a long way, I would recommend starting with a teaspoon or two and increasing from there. Also if you are looking for Daikon Radish and your local Asian maeket doesn't have a produce section like ours, we found it at Whole Foods.