These Pork Bánh mì burgers are a Vietnamese-inspired twist on classic grilled burgers that are the perfect fresh recipe to include in your summer grilling rotation. With savory meat patties, pickled veggies and a creamy sauce, they pack major flavor that will keep you coming back.
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I love to travel but most of the time, I don't get to go very far. So when I'm at home, one of my favorite ways to "travel" is through food. I love trying to new flavors at restaurants and recreating dishes in my kitchen that are inspired by places on my bucket list (these Gyudon bowls were born out my desire to visit Japan).
Vietnam is high on that list. Both my fiancé and best friend have been there in the past and absolutely loved it (I think my invitations must have gotten lost in the mail both times..). But until I make it there myself, I'll keep bringing those flavors into my own kitchen.
One of the classic dishes that many people think of when they think of Vietnamese recipes is the Bánh mì sandwich. And while this recipe is not that (and if you want to learn all about this classic, Viet World Kitchen has a great recipe!), it is inspired by those same fresh flavors and handheld delivery. But I wanted to turn it into something for the summer grilling season.
So if you're looking for a fresh fusion recipe to try out, I think you'll love these burgers because they are:
- A fun twist on classic burger. Look, I love a good grilled beef burger but sometimes it's fun to try out new flavors!
- Simple yet flavor packed. These burgers are so flavorful (like SO tasty- you need to try them because I can't explain how good they are in words!) but only require a handful of ingredients.
- Fresh. The flavors in these patties taste even better when loaded up with fresh and pickled veggies so they are a great way to incorporate plants into your dinner too.
The Ingredients
- Ground Pork- These work well with ground turkey or chicken too. I find that beef doesn't pair quite as well with the flavors.
- Sriracha- If you are sensitive to spice, you can halve the amount used.
- Fish sauce- This savory sauce adds key flavor and most of the salt. I do not recommend skipping it.
- Dried basil- If you have fresh on hand, you can use ¼ cup freshly chopped instead.
- Garlic powder- A clove of minced garlic will also work.
- Black pepper- I know a teaspoon might seem like a lot, but trust me, it adds such great flavor!
- Sea salt- Table or kosher salt will work as well. Adjust to taste.
The Method
- Mix. Add the ground pork, spices and sauces to a bowl and mix to combine.
- Shape. Divide the pork mixture into four even balls (about 120 g / 4 oz each) and flatten into patties. To minimize shrinking when cooking, I recommend scoring a few lines across them on both sides.
- Cook. Grill on medium-high heat for about 5 minutes per side until cooked through to 165 F. Alternatively, you can fry them in a pan (see the recipe card for notes).
- Assemble. Toast a bun and top with creamy sriracha sauce, pickled carrots, cucumber and jalapeños.
Leftovers and Storage
Make Ahead: You can prepare the burger patties and place in an airtight container in the refrigerator up to 2 days ahead of cooking or you can freeze the uncooked patties for up to 3 months. You can also prepare the pickled veggies ahead of time (see the recipe card for notes on making those).
To Store: Store cooked patties in an airtight container in the refrigerator for up to 4 days or freeze for up to three months. Store the bun and toppings separately for best texture.
To Reheat: Rewarm the patties in the microwave or in the oven for about 10 minutes at 350 F. Assemble the burger with toppings and enjoy.
How to Serve Bank Mi Burgers
The toppings are really what makes the burger and I recommend including most of if not all of these toppings:
- Creamy Sriracha Sauce- Mix together 2 tablespoon Greek yogurt (or mayo) with 1 teaspoon sriracha and spread on the bun.
- Quick Pickled Carrots- Pickled carrots (and often daikon) are a constant on all sorts of different variations of Bánh mì and they really bring this fusion recipe home. Thinly slice carrots into strips/matchsticks and then submerge in a mixture of ¼ cup rice vinegar, ½ cup water and 1 teaspoon of salt. Allow the carrots to sit in the refrigerator for ideally 1 hour and up to 4 days.
- Thinly Sliced Cucumbers
- Sliced Jalapeños
- Cilantro
And of course, a burger needs some sides too! I like serving them with:
- Crispy Oven Baked Fries or Air Fryer Sweet Potato Wedges
- A simple green salad such as a Mixed Berry Spinach Salad
- Fresh veggies such as cucumbers, carrots or bell peppers with extra creamy sriracha sauce for dipping
Tips for the Best Banh Mi Burgers
- Don't skip the pickled veggies. Pickled carrots (and daikon) are a classic topping on Bánh mì andwiches and they are key to the flavor of these burgers.
- Grill or pan fry. You can BBQ these burgers but if you don't have a grill, they can also be cooked in a skillet over medium high heat.
- Toast your bun. This simple step only takes a minute or two but elevates any burger from good to great.
And if you liked this recipe...
...you might also like:
- Egg Roll Bowls
- Simple Barbecued Burgers
- Stuffed Barbecue Chicken Sweet Potatoes
- Sweet and Spicy Stir Fry
Recipe Card
Banh Mi Burgers
Ingredients
- 1 lb ground pork
- 1 tablespoon sriracha
- 1 tablespoon fish sauce
- 1 tablespoon dried basil
- 1 and ½ teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon fine sea salt
For Serving:
- 4 buns
- 1 cup quick pickled carrots (see recipe notes for how to make them)
- 1 English cucumber thinly sliced
- jalapeno thinly sliced, seeds and membranes removed if sensitive to spice
- creamy sriracha sauce (see notes for directions)
Instructions
- Preheat a grill over medium high heat (around 450 °F) and prepare the toppings (slice your buns and veggies, prep the pickled carrots and make the creamy sriracha sauce).
- In a large bowl, add the ground pork, spices and sauces. Mix until well combined.
- Divide the mixture into 4 even portions (~120 g / 4 oz each), roll into a ball and then flatten to about ½ inch thick patties. Score the patties on each side to minimize shrinking when cooking.
- Place the patties on the grill and cook for 8-12 minutes, flipping halfway through, until the meat it cooked to 165 °F. Remove to a plate.
- Toast the buns lightly. Spread the creamy sriracha sauce lightly over the bun and then top with the pickled carrots, sliced cucumber and jalapeño. Add the cooked patty and enjoy!
Ieva says
Love banh mi burgers! We made your pork patty recipe and really enjoyed it in a brioche bun with some Vietnamese pickled veggies! A really nice change from traditional burgers!
Janessa says
I'm glad you enjoyed this recipe, Ieva!
Farah says
I love any good burger, so this looks like a really refreshing twist. Fish sauce to a burger mix is genius!
Janessa says
Thank you for your kind review, Farah!
nancy says
i love banh mi and this fusion mix for burgers is delicious
Janessa says
Thank you for your kind review, Nancy!
Andrea says
What fabulous flavors in these burgers. Looking for ward to grilling some up.
Janessa says
Thank you for your kind review, Andrea!
Gina Abernathy says
I'm always up for a good burger. You had me at sriracha! Love that stuff!
Janessa says
Thank you for your kind review, Gina!
Sue says
Just reading about these flavors is making my mouth water!
Janessa says
Thank you for your kind review, Sue!