Pork Banh Mi Burger | The Modern Proper (original) (raw)

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:

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:

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

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

Ingredients

Sriracha Mayo

Banh Mi Burger

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.