Pork Banh Mi Burger (Print)
Juicy pork burgers with Vietnamese flavors, topped with pickled veggies and spicy sriracha mayo on toasted brioche buns.
# Ingredients:
→ Pork Patty
01 -
450g ground pork
02 -
60ml fresh basil, finely chopped
03 -
4 garlic cloves, minced
04 -
3 green onions, white and green parts, finely chopped
05 -
15ml fish sauce
06 -
5-10ml sriracha, to taste
07 -
15ml sugar
08 -
10ml cornstarch
09 -
5ml freshly cracked black pepper
10 -
5ml kosher salt
→ Sriracha Mayo
11 -
120ml mayonnaise
12 -
2 green onions, white and green parts, finely chopped
13 -
10ml sriracha, plus more to taste
→ Assembly
14 -
10ml toasted sesame oil (optional)
15 -
4 brioche buns, toasted
16 -
120ml quick pickled vegetables, drained
17 -
60ml cilantro, roughly chopped
18 -
1 jalapeño, thinly sliced (optional)
19 -
2 Persian cucumbers, sliced
# Directions:
01 -
In a large bowl, combine the ground pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, black pepper, and salt. Mix thoroughly but gently to maintain texture.
02 -
Using your hands, carefully form the pork mixture into 4 even patties approximately 1cm thick.
03 -
In a small bowl, whisk together mayonnaise, chopped green onions, and sriracha until smooth and well combined.
04 -
Heat sesame oil in a large cast iron skillet over medium heat. Once hot, add the pork patties and cook undisturbed until browned and the center reaches 71°C (160°F) on an instant-read thermometer, about 5 minutes per side.
05 -
Spread 15ml of sriracha mayo on both top and bottom toasted bun halves. Layer pickled vegetables, cilantro, and jalapeño (if using) on the bottom buns. Top with cooked pork patty, cucumber slices, and the top bun, sauce side down.
06 -
Serve burgers immediately while warm.
# Notes:
01 -
Quick pickled vegetables can be prepared in advance and stored in the refrigerator for up to one week.
02 -
For authentic banh mi flavor, consider adding a thin spread of pâté to the bottom bun before assembling.