Pork Banh Mi Burger

The Pork Banh Mi Burger is a creative and bold fusion of Vietnamese street food and American backyard grilling. It transforms the beloved components of the traditional banh mi sandwich—spiced pork, pickled vegetables, sriracha mayo, and fresh herbs—into a juicy burger packed with flavor and crunch. Perfect for summer cookouts or a gourmet weeknight dinner, this burger is easy to prepare ahead and assemble fresh. The combination of zesty pickles, rich pork, and cooling cucumbers is a balance of textures and tastes that will surprise and delight any crowd.

Full recipe:

For the Patties:

• 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 (to taste)

• 1 tablespoon sugar

• 2 teaspoons cornstarch

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon kosher salt

For the Sriracha Mayo:

• ½ cup mayonnaise

• 2 green onions, finely chopped

• 2 teaspoons sriracha, more to taste

For Assembling the Burger:

• 2 teaspoons toasted sesame oil (optional)

• 4 brioche buns, toasted

• ½ cup quick pickled vegetables (like daikon and carrot), drained

• ¼ cup roughly chopped cilantro

• 1 jalapeño, thinly sliced (optional)

• 2 Persian cucumbers, thinly sliced

Directions:

1. In a large bowl, combine ground pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt. Mix thoroughly and form into 4 even patties.

2. In a small bowl, whisk together the mayonnaise, green onions, and sriracha to make the Sriracha Mayo. Set aside.

3. Heat sesame oil in a skillet over medium heat. Cook the patties for about 5 minutes per side, until golden brown and internal temperature reaches 160°F.

4. Toast the brioche buns. Spread 1 tablespoon of Sriracha Mayo on each side of the buns.

5. Layer pickled vegetables, cilantro, and optional jalapeños on the bottom bun. Place the pork patty on top, add cucumber slices, and close with the top bun.

6. Serve warm with extra Sriracha Mayo or pickles on the side.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 889 kcal | Servings: 4 servings

The Bold Fusion of East Meets West: The Pork Banh Mi Burger

If there was ever a dish that beautifully captures the essence of culinary fusion, it’s the Pork Banh Mi Burger. This creative twist on the classic Vietnamese banh mi sandwich takes all the signature flavors—spiced pork, pickled vegetables, creamy sriracha mayo, fresh herbs—and reimagines them in the form of a hearty, satisfying burger. The result is a mouthwatering marriage of textures and tastes, perfect for foodies, home cooks, and grilling enthusiasts alike.

Let’s take a closer look at the story behind this incredible burger, the ingredients that make it shine, and why it deserves a spot in your kitchen and on your table.

What Is a Banh Mi, and How Did It Inspire This Burger?

The banh mi is a Vietnamese sandwich that originated during the French colonial period in Vietnam. Traditionally served on a light, crispy baguette, a typical banh mi is filled with a savory protein—often pork, pâté, or grilled meat—alongside pickled carrots and daikon, cucumber, fresh herbs like cilantro, and a spicy chili or mayo-based sauce.

This East-meets-West sandwich has long been celebrated for its vibrant flavor profile and unique texture combination: crunchy vegetables, spicy sauces, tender meat, and soft bread. The Pork Banh Mi Burger takes this iconic concept and gives it a modern twist by using a grilled pork patty instead of sliced meat or meatballs, and housing it in a toasted brioche bun.

This version retains the essential elements of a traditional banh mi while turning it into something you can toss on the grill at your next BBQ.

The Power of Ingredients: What Makes This Burger Special

Every component of this burger plays a critical role in making it unforgettable. Here’s a closer look at the hero ingredients and what they contribute:

Ground Pork: The star of the show. Ground pork is flavorful and juicy, absorbing the bold seasonings used in the mix—fish sauce, garlic, basil, green onion, and sriracha. Pork is a lean yet rich protein, offering a savory, umami base for this fusion burger.

Fresh Herbs & Aromatics: Fresh basil and scallions add bright, grassy notes and aromatic depth. This lifts the heaviness of the meat and makes the burger more refreshing.

Fish Sauce: A staple in Vietnamese cuisine, fish sauce delivers a punch of salty, fermented umami flavor that adds authenticity and complexity to the pork patty.

Sriracha Mayo: Spicy, creamy, and addictive, this homemade condiment blends smooth mayo with spicy sriracha and chopped green onions. It ties everything together with a rich, tangy kick.

Pickled Vegetables: Quick-pickled carrots and daikon provide a crunchy, acidic bite that balances out the richness of the meat and sauce. These are essential to recreating the banh mi flavor experience.

Cilantro, Cucumber, and Jalapeño: These fresh toppings add texture and herbal brightness. The cucumbers cool the palate, while jalapeños bring optional heat.

Toasted Brioche Bun: Lightly sweet and buttery, brioche complements the savory flavors without overpowering them. Toasting adds structure and prevents the bun from getting soggy.

Why This Recipe Is a Game-Changer

There are burgers, and then there are memorable burgers. The Pork Banh Mi Burger belongs to the latter category for several reasons:

1. Fusion Done Right: Many fusion dishes fail because they prioritize novelty over balance. This recipe honors both Vietnamese and American burger traditions, blending them harmoniously.
2. Layers of Flavor: Every bite offers complexity—from the punch of fish sauce and garlic in the pork, to the tangy zip of pickled veggies, the creamy heat of sriracha mayo, and the herbaceous finish from cilantro.
3. Perfect for Entertaining: Whether you’re throwing a summer BBQ or hosting a casual dinner, these burgers feel gourmet but are easy to prep ahead. They’re sure to wow guests with their bold taste and beautiful presentation.
4. Versatility and Customization: Adjust the spice level to your preference by tweaking the sriracha or jalapeños. Swap the brioche for baguette slices or lettuce wraps for a gluten-free option. You can also make mini versions as sliders for appetizers.
5. A Complete Meal in One Bite: With protein, veggies, herbs, and grains all packed into one burger, you’re getting a balanced meal that’s satisfying and nutrient-rich.

Tips for Making the Perfect Pork Banh Mi Burger

To ensure your burger is bursting with flavor and texture, keep the following tips in mind:

• Use Fresh Herbs: Don’t skimp on the basil and cilantro. Fresh herbs are essential to brightening the overall flavor.
• Pickle in Advance: Make the quick pickled veggies at least a few hours ahead to let the flavors develop. You can even prep them up to 3 days in advance and keep them refrigerated.
• Don’t Overmix the Pork: Handle the pork mixture gently to avoid a dense, tough patty. Mix just enough to incorporate ingredients and form patties.
• Chill Before Cooking: If time allows, let the formed patties rest in the fridge for 30 minutes before cooking. This helps them hold their shape better, especially on the grill.
• Toast the Buns: A quick toast adds texture and prevents sogginess from the sriracha mayo and pickled veggies.
• Customize Heat Levels: Leave out jalapeños for a milder burger, or use chili garlic sauce for a richer, deeper heat profile.

Nutritional Insights: Balanced Indulgence

While indulgent in flavor, this burger is more balanced than you might expect. Pork is a great source of protein and essential nutrients like thiamine and selenium. The inclusion of fresh herbs and pickled veggies adds vitamins, antioxidants, and gut-friendly fermented ingredients.

Sure, the sriracha mayo and brioche add richness, but the overall dish isn’t overly heavy or greasy—especially when enjoyed with a fresh green salad or fruit on the side.

For those watching calorie intake, the patties can be pan-seared in minimal oil or even air-fried. Swap the bun for a lettuce wrap to cut down carbs, or use Greek yogurt in place of some of the mayo in the sauce for a lighter option.

The Perfect Burger for Any Season

Though it’s especially popular during summer grilling season, the Pork Banh Mi Burger is truly a year-round winner. On chilly nights, pan-fry the patties indoors and serve them with a hot pho broth as a creative mashup. For spring and summer picnics, they pack well and can be assembled on-site.

During fall, you can pair these burgers with roasted sweet potatoes or a warm rice noodle salad. They’re adaptable, flavorful, and unexpected in the best way possible.

How This Recipe Brings People Together

Great food has the power to connect people, and few dishes achieve that as effortlessly as this burger. It’s both comforting and exciting—familiar enough to please even picky eaters, yet adventurous enough to spark conversation.

Whether you’re introducing your guests to Vietnamese flavors for the first time or sharing a nostalgic twist on a beloved sandwich, the Pork Banh Mi Burger is a fantastic way to celebrate diverse culinary influences.

Plus, assembling the burgers can become part of the fun. Set up a toppings bar and let everyone build their own. Kids love the colors and crunch, and adults appreciate the complexity.

Conclusion

The Pork Banh Mi Burger is more than just a creative twist on a classic—it’s a culinary celebration. It combines the bold, fresh flavors of Vietnamese street food with the hearty satisfaction of an all-American burger. From the juicy, flavor-packed pork patties to the crisp pickled vegetables and creamy sriracha mayo, every layer is thoughtfully crafted to deliver a balanced, crave-worthy bite.

Whether you’re a seasoned foodie, a curious home cook, or someone just looking to elevate your next cookout, this burger offers the perfect combination of ease, elegance, and edge. Try it once, and it might just become your new signature dish.