Pork Banh Mi Burger

All the flavors of a banh mi in burger form!
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Matthew Cetta


For The Burger Patty

  • 1 Pound Home Ground Pork
  • 1/4 Cup of Finely Chopped Fresh Basil
  • 4 Garlic Cloves Minced
  • 3 Scallions Minced
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Sugar
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Kosher Salt
  • Sesame Oil

For the Pickled Vegetables

  • 2 Cups Jullienned Daikon
  • 2 Cups Jullienned Carrot
  • 1/3 Cup Unseasoned Rice Vinegar
  • 1/3 Cup Sugar
  • 1 1/2 Teaspoons Kosher Salt
  • For The Sriracha-Mayo Sauce
  • 1 1/3 Cup Kewpie Mayonnaise
  • 4 Scallions Minced
  • 2 Tablespoons Sriracha

For The Burger

  • 1 Baguette
  • Cilantro Leaves
  • Sliced Jalapeño Optional


For The Sriracha Mayo Sauce

  1. In a medium bowl, mix together Kewpie mayonnaise, scallions, and sriracha.

For The Pickled Vegetables

  1. In a large glass bowl, whisk together together vinegar, sugar, and kosher salt.
  2. Add the julienned carrots and daikon and soak for at least one hour.

For The Burgers

  1. Preheat a large cast iron or other heavy bottomed skillet over medium heat.
  2. Slice Baguette into 4 equal parts then slice those in half. Spread sriracha-mayo sauce on the bottom slice and set aside.
  3. Add ground pork to a large bowl. Add in the basil, garlic, scallions, fish sauce, sriracha, sugar, cornstarch, freshly ground black pepper, and kosher salt. Loosely mix together with your hands until well combined.
  4. Form patties so they will fit inside the bun (about 2.5 inches in diameter) and make an indent in the center with your thumb.
  5. Add a thin layer of sesame oil to the pan and add your burger patties making sure not to overcrowd the pan. Sear until cooked through (about 4 minutes on each side).
  6. Serve burger on the baguette with pickled vegetables, then cilantro, and if you like it spicy sliced jalapeño peppers.