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    Pork Banh Mi Burger

    August 5, 2024

    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.

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    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. For more pork goodness, try our classic Pulled Pork.

    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

    Updated on August 5, 2024

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories:  889
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    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
    • 1-2 teaspoons sriracha, depending on desired spice level
    • 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
    • 2 teaspoons sriracha, plus more to taste

    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

    Method

    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, 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.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 889
    • Protein 28 g
    • Carbohydrates 41 g
    • Total Fat 71 g
    • Dietary Fiber 2 g
    • Cholesterol 130 mg
    • sodium 940 mg
    • Total Sugars 7 g

    Pork Banh Mi Burger

    Questions & Reviews

    Join the discussion below.

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    • Lynn

      Can you make the patties and keep in frig for a couple hours or is it best to use immediately?

      That will work just fine!

    • Liz

      Do most use the quick pickled veggies or the Vietnamese recipe?
      What is the taste difference or is it just a time saver?

      We just do the quick pickled veggies. You can use whatever pickled veggies you prefer. HOpe you enjoy Liz!

    • 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 mayo....you 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).

    • Lori

      BEST BURGERS EVER! Wow these were so delicious! Followed recipe exactly minus jalapeños (because I forgot them). So flavorful! So tasty! The pickled veg is so yummy! Everyone loved them!

      Thanks Lori, we are so glad you loved them!

    • Hannah

      Honestly shocked by how good these burgers are. Couldn't find radish at the store so subbed cabbage which was great! We also added finely chopped jalapeno to the burger patties for an added kick and added a little less sugar. AMAZING summer meal

      Thanks Hannah, so glad you loved these! They are some of our favorite!

    • K

      Even with a couple necessary substitutions, these burgers lit up every pleasure center in our brains. Thank you a recipe that’s a joy to make and eat.

      Thanks K, glad you enjoyed them!

    • Dre

      These are excellent! We make them every summer. We usually put quick-pickled cucumbers and cilantro on them, with the sriracha mayo on the bun as well, of course. Carrot slaw makes a good salad-y go-with. Thanks for the excellent recipe.

      Thank you! We are so glad you loved it!

    • Gary

      These were fantastic, thank you so much for the recipe.

      Thanks Gary, so glad you enjoyed it!