Banh Mi Burgers
Serves: 4 | Level: Easy | Season: Summer
A flavour-packed spin on the classic burger—juicy pork patties with punchy aromatics, crunchy Vietnamese pickles, and classic banh mi toppings.
INGREDIENTS
For the Pork Patties
1.5 lbs ground pork
2 scallions, finely chopped
2 cloves garlic, minced
1 tsp freshly grated ginger
¼ cup chopped cilantro
1 tbsp fish sauce
1 tsp kosher salt
1 tsp sugar
¼ tsp MSG (optional but recommended)
For the Do Chua (Pickled Carrot & Daikon)
Start 2–3 days in advance for best flavour
1 large carrot, julienned
½ medium daikon radish, julienned
½ cup hot water
¼ cup white vinegar
1 tbsp sugar
½ tsp salt
Assembly & Toppings
4 burger buns (soft brioche or milk buns work great)
Thinly sliced cucumber
Fresh cilantro
Sriracha mayo or plain mayo
Pâté (optional, but traditional)
Pickled Do Chua
Instructions
1. Make the Pickles
Boil water, vinegar, sugar, and salt. Let cool completely. Pack your carrots and daikon into a clean jar and pour over the cooled brine. Refrigerate for at least 48 hours.
2. Mix the Pork Patties
In a bowl, gently combine the pork, scallions, garlic, ginger, cilantro, fish sauce, salt, sugar, and MSG. Form into 4 equal patties. Don’t overmix—just enough to bring it together.
3. Grill the Patties
Preheat your grill or pan to medium-high. Cook patties for 4–5 minutes per side, or until fully cooked and slightly charred.
4. Assemble the Burgers
Toast your buns. Spread pâté or mayo on the bottom, then add a pork patty, Do Chua, cucumber slices, cilantro, and an optional swipe of sriracha mayo. Top with the bun.
Tip
Feeding a crowd? Just multiply everything—2.5× for 10 people, 4× for 16. Patties can be prepped in advance and cooked fresh when it's go-time.