Banh Mi Burgers

On the SideStar of The Show
Written By Olga Dementev

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.

Olga Dementev
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