Crispy Pork Banh Mi Burger

Linh stopped by after work with a paper bag full of herbs from her garden, while Jonah leaned against the counter talking about a street food stall he loved during a trip to Ho Chi Minh City.

The rain outside pushed us indoors, and suddenly the idea of burgers felt too predictable. Someone mentioned banh mi, someone else mentioned brioche buns already sitting on the counter, and the direction shifted fast.

The chopping board filled up with green onions, basil, and cucumbers while sriracha bottles migrated toward the stove. We talked about textures more than recipes. Juicy pork with a little sweetness.

Crisp pickled vegetables for contrast. A creamy sauce with enough heat to wake everything up. The patties sizzled gently, releasing that unmistakable aroma of garlic and fish sauce, and the kitchen felt alive again.

When we sat down, the burgers were messy, colorful, and impossible to eat politely. Nobody tried. That night turned a simple dinner into something layered and lively, the kind of meal that stays with you long after the plates are cleared.

Short Description

This Pork Banh Mi Burger blends juicy pork patties seasoned with herbs and fish sauce, creamy sriracha mayo, crisp pickled vegetables, and fresh herbs, all tucked into toasted brioche buns for a bold, balanced bite.

Key Ingredients

Pork Patties

• 1 lb ground pork
• ¼ cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce
• 1 to 2 teaspoons sriracha
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt

Sriracha Mayo

• ½ cup mayonnaise
• 2 green onions, finely chopped
• 2 teaspoons sriracha, plus more to taste

Burger Assembly

• 2 teaspoons toasted sesame oil, optional
• 4 brioche buns, toasted
• ½ cup quick pickled vegetables, drained
• ¼ cup roughly chopped cilantro
• 1 jalapeño, thinly sliced, optional
• 2 Persian cucumbers, sliced

Tools Needed

• Mixing bowls
• Large skillet
• Spatula
• Measuring spoons
• Knife and cutting board
• Small bowl for sauce

Cooking Instructions

Step 1: Prepare the pork patties

In a large bowl, combine ground pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, black pepper, and salt. Mix gently until just combined. Form into 4 equal patties, pressing slightly thinner in the center to help them cook evenly.

Step 2: Make the sriracha mayo

Stir together mayonnaise, green onions, and sriracha until smooth. Taste and adjust heat if needed. Cover and chill while cooking the burgers.

Step 3: Cook the patties

Heat a large skillet over medium heat. Add sesame oil if using. Cook patties for 4 to 5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F. Let rest briefly.

Step 4: Toast the buns

Lightly toast brioche buns until warm and golden on the cut sides. This helps them hold up to the juicy patties and sauce.

Step 5: Assemble the burgers

Spread sriracha mayo on both sides of each bun. Add pork patties, pickled vegetables, cucumbers, cilantro, and jalapeño if using. Close the buns and serve immediately.

Why You’ll Love This Recipe

Juicy pork with bold Southeast Asian flavors

Balanced texture from creamy sauce and crisp vegetables

Quick enough for weeknights yet special enough for guests

Customizable heat level

A fresh take on classic burgers

Mistakes to Avoid & Solutions

Overmixing the pork
This can make patties dense.
Solution: Mix gently and stop as soon as everything is combined.

Dry burgers
Cooking too long removes moisture.
Solution: Cook over medium heat and pull them once fully cooked, not longer.

Overpowering fish sauce flavor
Too much can dominate the burger.
Solution: Measure carefully and balance with sugar and herbs.

Soggy buns
Too much sauce or un-toasted buns can collapse.
Solution: Toast buns and apply sauce evenly, not heavily.

Watery toppings
Excess liquid from pickles affects texture.
Solution: Drain pickled vegetables thoroughly before assembling.

Serving and Pairing Suggestions

Serve with sweet potato fries or sesame slaw

Pair with iced green tea or light lager

Slice burgers in half for sharing plates

Ideal for casual dinners or outdoor gatherings

Add extra pickles on the side for crunch lovers

Storage and Reheating Tips

Store cooked patties in an airtight container up to 3 days

Reheat gently in a skillet over medium low heat

Keep sauce and toppings separate until serving

Avoid microwaving buns to prevent toughness

FAQs

1. Can I use ground chicken instead of pork?
Yes, but add 1 extra teaspoon cornstarch to keep patties juicy.

2. How spicy are these burgers?
Moderately spicy, but heat is easy to adjust by reducing sriracha.

3. Can I grill the patties instead?
Yes, grill over medium heat and oil the grates well.

4. What pickled vegetables work best?
Carrot and daikon are classic, but cabbage works well too.

5. Can I make the patties ahead of time?
Yes, shape and refrigerate up to 12 hours before cooking.

Tips & Tricks

Slightly chill patties before cooking for better shape

Use fresh herbs for brighter flavor

Slice cucumbers thin for better layering

Rest cooked patties briefly for juicier bites

Toast buns just before serving for best texture

Recipe Variations

Lemongrass Pork Banh Mi Burger
Add 1 tablespoon finely minced lemongrass to the pork mixture. Reduce basil slightly. This adds citrusy aroma and depth.

Honey Chili Banh Mi Burger
Replace sugar with honey and add 1 teaspoon chili paste. The flavor leans sweeter with gentle heat.

Low Carb Banh Mi Bowl
Skip the buns and serve patties over shredded lettuce with all toppings and sauce drizzled on top.

Final Thoughts

Cooking Pork Banh Mi Burger that evening reminded me how food shifts when people bring their own stories to the table. One dish carried memories of travel, home gardens, and rainy nights all at once. The flavors didn’t shout, but they stayed present, layered and intentional.

This burger doesn’t try to copy a classic banh mi or a traditional burger. It lives comfortably somewhere in between, confident and flexible. When a meal sparks conversation and silence in equal measure, that’s when you know it worked.