Vietnamese-Inspired Pork Burger

This Pork Banh Mi Burger transforms the beloved Vietnamese sandwich into a juicy, flavor-packed burger that brings restaurant-quality taste right to your home kitchen. The fragrant pork patty is infused with fresh herbs and savory Asian seasonings, then topped with crisp pickled vegetables and spicy sriracha mayo for an unforgettable meal experience.

I created this recipe after falling in love with banh mi sandwiches during a trip to Vietnam. When I served these burgers at our summer cookout last year, they disappeared faster than any dish I've ever made and even my picky brother-in-law asked for the recipe.

Ingredients

• Ground pork offers the perfect juicy base for our Asian-inspired flavors and has a natural sweetness that works beautifully here
• Fresh basil adds authentic Vietnamese aroma that dried herbs simply cannot match
• Fish sauce provides that umami depth that makes this burger truly special. Look for a quality brand like Red Boat for best results
• Sriracha brings customizable heat that wakes up all the flavors without overwhelming them
• Cornstarch might seem unusual but it helps bind moisture within the patty, ensuring juicy results every time
• Brioche buns provide the perfect soft yet sturdy base. Their slight sweetness complements the savory pork beautifully
• Quick pickled vegetables create that signature tangy crunch essential to any proper banh mi
• Fresh cilantro brings brightness that cuts through the richness of the meat and mayo

How To Make Pork Banh Mi Burgers

Prepare the patty mixture

Combine ground pork with fresh herbs, aromatics, and seasonings in a large bowl. The fish sauce, sriracha, and sugar create the distinctive Vietnamese flavor profile, while cornstarch helps keep the patties juicy. Mix gently with your hands until just combined but avoid overworking the meat which can make your burgers tough.

Form the patties

Shape the mixture into four equal patties about one-third inch thick. Press a slight indentation in the center of each patty with your thumb which prevents the burgers from puffing up in the middle during cooking.

Make sriracha mayo

Whisk together mayonnaise, chopped green onions, and sriracha in a small bowl until completely smooth. This creamy, spicy spread adds moisture and heat that ties all components together. Taste and add more sriracha if you prefer extra kick.

Cook the patties

Heat sesame oil in a cast iron skillet until shimmering. Add patties and cook undisturbed for about 5 minutes per side until deeply browned and internal temperature reaches 160°F. Letting them cook undisturbed creates that beautiful caramelized crust.

Assemble the burgers

Spread sriracha mayo generously on both top and bottom toasted buns. Layer pickled vegetables, cilantro, and jalapeños on bottom buns, followed by the hot pork patty and cucumber slices. Top with the upper bun and press gently to bring all flavors together.

Fish sauce might smell strong in the bottle, but I promise it transforms magically when cooked. My husband was skeptical the first time I added it to burgers, but now he insists I include it in all our Asian-inspired recipes. That single tablespoon makes all the difference between a good burger and an unforgettable one.

Perfect Pickled Vegetables

The quick pickled vegetables truly make this burger special. I like to combine thinly sliced carrots, daikon radish, and red onion in a mixture of equal parts rice vinegar and water with a tablespoon of sugar and teaspoon of salt. Let them soak for just 30 minutes while you prepare the other components, and you'll have the perfect tangy crunch that defines authentic banh mi. The vegetables will keep in their brine for up to two weeks in the refrigerator, making them perfect for meal prep.

Making It Ahead

These burgers are perfect for entertaining because most components can be prepared in advance. The patties can be formed and refrigerated for up to 24 hours before cooking. The sriracha mayo keeps beautifully for a week, developing even better flavor after a day in the fridge. And of course, the pickled vegetables improve with time. When guests arrive, you'll only need to toast the buns and cook the patties, making this an impressive yet stress-free meal for company.

Serving Suggestions

Serve these vibrant burgers with simple sides that complement rather than compete with their bold flavors. A light cucumber salad dressed with rice vinegar and sesame oil makes a refreshing accompaniment. For a heartier meal, try serving with sweet potato fries seasoned with five spice powder. And for drinks, an ice-cold lager beer or sparkling ginger limeade perfectly balances the spicy, savory flavors of the burger.

Recipe FAQs

→ Can I substitute ground pork with another meat?

Yes, you can substitute ground chicken or turkey for a lighter option, though the flavor will be slightly different. If using poultry, add 1 tablespoon of oil to the mixture to maintain juiciness, and cook until the internal temperature reaches 165°F.

→ What are quick-pickled vegetables and how do I make them?

Quick-pickled vegetables typically include julienned carrots, daikon radish, and sometimes red onions. To make them, combine equal parts water and rice vinegar with 1 tablespoon sugar and 1 teaspoon salt. Pour over thinly sliced vegetables and let sit for at least 30 minutes or up to 24 hours in the refrigerator.

→ Is fish sauce necessary for this burger?

Fish sauce provides authentic Vietnamese flavor, but if unavailable, substitute with 1 tablespoon soy sauce mixed with a pinch of sugar. The flavor profile will change slightly but still be delicious.

→ Can I prepare the patties ahead of time?

Yes, you can form the patties up to 24 hours in advance and store them covered in the refrigerator. This actually allows the flavors to meld together better. Bring them to room temperature for about 15 minutes before cooking.

→ What can I serve with these burgers?

These burgers pair wonderfully with Asian-inspired sides like sesame cucumber salad, crispy rice paper chips, or sweet potato fries tossed with five-spice powder. A light cabbage slaw dressed with rice vinegar also makes an excellent complementary side dish.

→ Can I make these burgers gluten-free?

Yes, simply use gluten-free buns or lettuce wraps instead of brioche buns. Make sure your fish sauce is gluten-free (most are naturally), and double-check that your mayonnaise doesn't contain gluten ingredients for the sriracha mayo.