Vietnamese Banh Mi Burger
A Vietnamese-inspired pork burger with pickled carrot and daikon, cilantro, jalapeños, and sriracha mayo.
- Prep
- 25min
- Cook
- 10min
- Total
- 50min
- Serves
- 4
- Calories
- 770per serving, est.
By Time for Burgers, updated
A toasted baguette does more for this burger than any topping. Its thin crust crackles when you bite, the way a banh mi sandwich should, and a light, airy loaf works better than a dense one. Ciabatta rolls are the backup.
The pork patty keeps the seasoning short: fish sauce, soy sauce and a little sugar, which helps it brown. Carrot and daikon pickle for 15 minutes in sweetened rice vinegar, long enough to turn tangy but still crunchy. Raw jalapeño, fresh cilantro and a sriracha mayo finish it.
Vietnamese Banh Mi Burger
Prep 25 min, cook 10 min, total 50 min. About 770 calories per serving.
timeforburgers.com/recipes/vietnamese-banh-mi-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make quick pickles: combine julienned carrot and daikon in a bowl with ¼ cup rice vinegar and 1 tbsp sugar. Let sit for 15 minutes while preparing other ingredients.
Mix ground pork with 1 tbsp fish sauce, 2 tsp soy sauce, 1 tsp sugar, salt, and pepper. Form into 4 equal patties.
Make sriracha mayo by whisking together ¼ cup mayonnaise and 1 tbsp sriracha sauce. Set aside.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook pork patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C).
Toast baguette sections or ciabatta rolls until lightly crispy.
Assemble burgers: spread sriracha mayo on both bun halves, place pork patties on bottom buns, top with drained pickled vegetables, jalapeño slices, and 1 oz fresh cilantro, then crown with top buns. Serve with sweet potato fries or Asian slaw on the side.
Tips
- Cut the baguette into sections a little longer than the patties, and shape the pork into ovals to match. Round patties leave bare bread at both ends.
- Pull out some of the soft crumb from the top half of the bread. The burger sits lower and is easier to bite.
- Squeeze the pickled carrot and daikon dry before stacking. Their vinegar softens the crust you just toasted.
Substitutions
- Ground chicken instead of pork: lighter and milder. Cook to 165°F (74°C).
- Red radishes if you can't find daikon: more peppery, and they turn the pickles pink.
- Milder heat: seed the jalapeños, or swap them for thin cucumber slices for crunch without heat.
- Gluten-free: use tamari instead of soy sauce and gluten-free rolls, and check that the fish sauce is gluten-free.
Make ahead & storage
The pickled carrot and daikon keep up to 1 week in their liquid in the fridge, though they soften; expect a strong smell from the daikon when you open the container. Cooked patties keep 3 to 4 days; reheat in a skillet to 165°F (74°C) and toast fresh bread to serve.
