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Vietnamese-Style Banh Mi Burger
Vietnamese-Style Banh Mi Burger
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25m
Prep
15m
Cook
4
Servings
1K+
Views
by Yumzy
An fusion burger combining the savory, herbal flavors of a Vietnamese banh mi with a juicy pan-seared pork patty, quick-pickled veggies, and spicy sriracha mayo.
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4
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Ingredients
- ✓0.5 kg ground pork
- ✓2 cloves garlic
- ✓1 stalk lemongrass
- ✓15 ml fish sauce
- ✓1 tsp sugar
- ✓120 ml mayonnaise
- ✓15 ml sriracha sauce
- ✓240 ml carrots and daikon radish
- ✓60 ml rice vinegar
- ✓2 tsp sugar
- ✓4 pieces brioche buns or small baguettes
- ✓1 medium cucumber
- ✓120 ml fresh cilantro leaves
- ✓1 medium jalapeno pepper
- ✓15 ml vegetable oil
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Instructions
1
In a small bowl, combine the julienned carrots and daikon radish with rice vinegar and 2 teaspoons of sugar. Stir well and set aside to quick-pickle, tossing occasionally.
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Tip:Squeeze the vegetables gently beforehand to help them absorb the brine quickly.
2
In a medium bowl, mix the ground pork, minced garlic, minced lemongrass, fish sauce, and 1 teaspoon of sugar until thoroughly combined. Shape into 4 equal-sized burger patties.
💡
Tip:Avoid overworking the meat so the patties stay tender.
3
In another small bowl, whisk together the mayonnaise and sriracha sauce until smooth. Cover and refrigerate until assembly.
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Tip:Add a squeeze of fresh lime juice to the mayo for an extra bright flavor kick.
4
Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Cook the pork patties for about 5 to 6 minutes per side, or until they reach an internal temperature of 160 degrees F (71 degrees C).
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Tip:Make sure the pan is fully hot before adding the patties to get a nice crust.
5
To assemble, spread a generous layer of sriracha mayo on both sides of each toasted bun. Place a cooked patty on the bottom bun, then top with sliced cucumber, drained pickled carrots and daikon, fresh cilantro, and jalapeno slices. Close with the top bun and serve immediately.
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Tip:Drain the pickled veggies thoroughly to keep the bottom bun from getting soggy.
📝Chef's Notes
You can prepare the quick-pickled carrots and daikon up to 3 days in advance and store them in an airtight container in the refrigerator.
vietnamese
burger
pork
fusion
spicy
dinner
Banh Mi Burger
vietnamese pork burger
asian fusion burger
Yumzy Culinary Collection
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