Pork Banh Burger has completely changed my weeknight dinner game! I was always a bit intimidated by the idea of making a homemade banh mi at home, but this recipe makes it so approachable. The first time I tried it, the aroma of savory marinated pork grilling filled my kitchen, and my family was hooked after the very first bite. It’s a truly delicious fusion pork burger that brings vibrant Vietnamese flavors right to your plate. If you’re looking for an easy pork banh burger recipe that’s bursting with fresh, zesty, and spicy notes, you’ve found it. Let’s get cooking!
Why You’ll Love This Pork Banh Burger
This Pork Banh Burger is a total game-changer, and here’s why:
- An explosion of flavor: It perfectly balances savory, sweet, spicy, and tangy notes for an unforgettable taste experience.
- Quick and easy prep: You can have dinner on the table in about 30 minutes, perfect for busy weeknights.
- Healthy-ish: Packed with lean pork and fresh, crunchy pickled vegetables, it feels like a lighter option.
- Budget-friendly: Uses common ingredients that won’t break the bank, making it a great family meal.
- Crowd-pleaser: Even picky eaters love this fantastic fusion pork burger.
- Versatile: Easily customizable with your favorite toppings and spice levels.
- Authentic yet approachable: It captures the essence of a Vietnamese banh mi in an easy-to-make fusion pork burger.
Ingredients for Homemade Pork Banh Burger
Gathering these pork banh burger ingredients is the first step to creating an amazing meal. You’ll need 1 lb ground pork for the star of the show; I find a leaner blend works best. For that authentic banh mi flavor, we’ll add 1/4 cup finely chopped cilantro, 2 cloves garlic, minced, 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. A pinch of 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if you like it spicy!) brings it all together. For the buns, grab 4 brioche buns – they’re slightly sweet and soft, perfect for this burger. The creamy topping needs 1/4 cup mayonnaise and 2 tbsp sriracha. And for that essential crunch, we’ll pickle 1 cup shredded carrots and 1 cup shredded daikon radish with 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tbsp salt. Don’t forget extra fresh cilantro sprigs and sliced jalapeños for garnish if you want to go all out!
How to Make the Best Pork Banh Burger
- Step 1: Let’s get this flavor party started by preheating your grill or a skillet to medium-high heat. You want it nice and hot so those patties get a beautiful sear.
- Step 2: In a medium bowl, combine the ground pork, finely chopped cilantro, minced garlic, fish sauce, soy sauce, sesame oil, black pepper, and optional red pepper flakes. Mix everything gently with your hands until it’s just combined. Don’t overmix, or you’ll end up with a tough patty!
- Step 3: Divide the pork mixture into four equal portions and form them into patties. Aim for about 3/4 inch thick. These will be your delicious pork banh burger patty creations.
- Step 4: Now for the quick pickle! In a separate bowl, toss the shredded carrots and shredded daikon radish with the rice vinegar, sugar, and salt. Give it a good stir and let it sit for at least 15 minutes. This magic happens while your patties cook, creating that signature banh mi crunch.
- Step 5: Whip up that irresistible sauce! Whisk together the mayonnaise and sriracha in a small bowl until smooth and creamy. This spicy mayo is key to that authentic banh mi flavor.
- Step 6: Time to cook! Place your patties on the hot grill or skillet. Cook for about 4-5 minutes per side. You’re looking for a gorgeous golden-brown sear on the outside and a juicy, no-longer-pink center. The aroma is incredible!
- Step 7: While the burgers are doing their thing, lightly toast your brioche buns. A quick toast adds a nice texture and prevents them from getting soggy.
- Step 8: Assembly time! Place a perfectly cooked pork banh mi burger patty on the bottom half of each toasted bun.
- Step 9: Pile on a generous amount of those vibrant pickled vegetables – make sure to drain them well first!
- Step 10: Drizzle generously with the sriracha mayo.
- Step 11: Add some fresh cilantro sprigs and sliced jalapeños if you’re feeling adventurous.
- Step 12: Crown your masterpiece with the top bun. You’ve just made the best pork banh burger!
Pro Tips for the Perfect Grilled Pork Banh Burger
Want to elevate your burger game? These little tricks will ensure your grilled pork banh burger is a showstopper every single time.
- Don’t overwork the pork mixture. Gentle handling is key for a tender patty.
- Ensure your grill or pan is hot before adding the patties for a great sear.
- Drain the pickled vegetables thoroughly before adding them to the burger – this is crucial to avoid a soggy bun!
- Toast your buns! It adds a lovely texture and prevents them from falling apart under all those delicious toppings.
What’s the secret to a perfect pork banh burger patty?
The secret to a truly perfect savory pork banh burger patty lies in the marinade and not overmixing. The fish sauce, garlic, and cilantro create a deeply flavorful base. Handle the meat gently; overworking it will result in a dense, tough burger instead of a juicy one. For more tips on achieving the perfect patty, check out this guide on burger patty perfection.
Can I make pork banh mi burger ahead of time?
Yes, you absolutely can! You can mix and form the pork patties up to a day in advance and store them covered in the refrigerator. The pickled vegetables can also be made a day ahead and stored in their pickling liquid in the fridge.
How do I avoid common mistakes with banh mi pork burger recipe?
A common pitfall is overcooking, which dries out the pork. Another is not draining the pickled vegetables enough, leading to a soggy burger. Lastly, don’t skip toasting the buns; it makes a huge difference in texture!
Best Ways to Serve Your Pork Banh Burger
Once your delicious Pork Banh Burger is assembled, it’s ready to be enjoyed! I love serving these as a complete meal. For a truly authentic experience, pair it with some crispy sweet potato fries or a light, refreshing cucumber salad. When it comes to pork banh burger toppings, don’t be afraid to get creative beyond the pickled veggies and sriracha mayo. Thinly sliced red onion, a fried egg, or even some fresh avocado can add another layer of amazing flavor and texture. These burgers are also fantastic alongside a simple side of steamed jasmine rice or a light Asian slaw.
Nutrition Facts for Pork Banh Burger
Here’s a breakdown of what you can expect in each delicious serving of this Vietnamese pork burger.
- Calories: Approximately 550 kcal
- Fat: Approximately 30g
- Saturated Fat: Approximately 10g
- Protein: Approximately 30g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 3g
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pork Banh Burger
Properly storing your leftover Pork Banh Burger components is key to enjoying them later. Once cooked, let the patties cool completely on a wire rack. Then, store the patties, pickled vegetables, and sriracha mayo in separate airtight containers in the refrigerator. You can keep these ingredients fresh for about 3-4 days. For longer storage, the uncooked or cooked patties freeze beautifully. Wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. Reheating is simple: gently warm patties in a skillet over medium-low heat or in a toaster oven until heated through. Avoid microwaving if you want to maintain the best texture.
Frequently Asked Questions About Vietnamese Pork Burger
What is a pork banh burger?
A pork banh burger is a delicious fusion of the classic American burger and the vibrant flavors of a Vietnamese banh mi. It typically features a savory marinated pork patty, often seasoned with fish sauce, garlic, and cilantro, served on a soft bun with tangy pickled vegetables (like carrots and daikon), spicy sriracha mayo, and fresh herbs. It’s a delightful combination of sweet, savory, spicy, and fresh.
Can I substitute the pork in this banh mi pork burger recipe?
Absolutely! While pork is traditional and gives a wonderful savory depth, you can definitely swap it out. Ground chicken or even ground turkey work well and will absorb the marinade beautifully. For a vegetarian or vegan option, try using firm tofu crumbled and seasoned, or a plant-based ground alternative. The key is to get that rich flavor profile from the marinade and toppings. You might also enjoy exploring healthy ingredient substitutions.
How do I make my pork banh burger patty extra juicy?
The secret to a juicy pork banh burger patty is to not overmix the meat. Mix the ingredients just until combined. Also, don’t press down on the patties while they’re cooking; this squeezes out all the delicious juices! Ensuring your pork isn’t too lean (around 85/15 or 90/10) also helps retain moisture.
What are some good pork banh burger toppings besides the usual?
Beyond the classic pickled veggies and sriracha mayo, you can explore other exciting pork banh burger toppings! Consider adding a fried egg for extra richness, some thinly sliced cucumber for a cooling crunch, fresh mint leaves for an extra burst of freshness, or even a drizzle of hoisin sauce for added sweetness. A sprinkle of crushed peanuts can also add a fantastic texture. For more ideas on flavor combinations, check out this guide to flavored mayonnaise.
Variations of Pork Banh Burger You Can Try
Once you’ve mastered the classic, there are so many fun ways to play with this Pork Banh Burger recipe! If you’re craving something with extra heat, try making a spicy pork banh burger by adding more red pepper flakes to the patty mixture or even a dash of chili garlic sauce to the sriracha mayo. For a different cooking method, instead of grilling, you can pan-fry the patties in a cast-iron skillet until a beautiful crust forms. If you’re looking for a lighter option, consider swapping the pork for ground chicken or turkey, or even creating a vegetarian version with crumbled firm tofu seasoned with the same marinade ingredients. You can also experiment with different buns, like a toasted baguette for a more authentic banh mi feel, or even lettuce wraps for a low-carb twist on this amazing fusion pork burger.
Print
Pork Banh Burger: 1 Amazing Fusion Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious fusion burger that combines the savory flavors of a Vietnamese banh mi with a juicy pork patty, topped with crunchy pickled vegetables and a creamy sriracha mayo.
Ingredients
- 1 lb ground pork
- 1/4 cup finely chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 brioche buns
- 1/4 cup mayonnaise
- 2 tbsp sriracha
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tbsp salt
- Fresh cilantro sprigs for garnish
- Sliced jalapeños for garnish (optional)
Instructions
- In a bowl, combine the ground pork, chopped cilantro, minced garlic, fish sauce, soy sauce, sesame oil, black pepper, and red pepper flakes. Mix well until all ingredients are evenly distributed.
- Form the pork mixture into four equal patties.
- To prepare the pickled vegetables, combine the shredded carrots, daikon radish, rice vinegar, sugar, and salt in a bowl. Mix well and let it sit for at least 15 minutes to pickle.
- In a small bowl, whisk together the mayonnaise and sriracha to create the sriracha mayo.
- Preheat your grill or a skillet to medium-high heat.
- Cook the pork banh mi burger patties for about 4-5 minutes per side, or until cooked through and no longer pink in the center.
- While the patties are cooking, lightly toast the brioche buns.
- Assemble the pork banh mi burgers: Place a cooked pork patty on the bottom half of each bun.
- Top the patty with a generous portion of the pickled vegetables.
- Drizzle with sriracha mayo.
- Add fresh cilantro sprigs and sliced jalapeños, if desired.
- Place the top half of the bun on top.
Notes
- For a spicier kick, add more red pepper flakes to the pork mixture or more sriracha to the mayo.
- You can substitute ground chicken or beef for the pork if preferred.
- Ensure the pickled vegetables are well-drained before adding them to the burger to prevent sogginess.
- This pork banh mi burger recipe is a great way to enjoy fusion cuisine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling/Pan-Frying
- Cuisine: Vietnamese-Fusion
Nutrition
- Serving Size: 1 burger
- Calories: Approximately 550 kcal
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 20g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 90mg