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–+ servings
Patricia

Pork Banh Mi Burger: A Flavorful Twist on Tradition!

A flavorful twist on the traditional Vietnamese Banh Mi, this Pork Banh Mi Burger combines juicy pork patties with fresh vegetables and zesty condiments.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese-American Fusion
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sriracha optional
  • 4 hamburger buns
  • 1 cup pickled carrots and daikon store-bought or homemade
  • 1 cucumber thinly sliced
  • 1 jalapeño thinly sliced (optional)
  • Fresh cilantro leaves
  • Mayonnaise

Method
 

  1. In a mixing bowl, combine the ground pork, fish sauce, soy sauce, brown sugar, garlic powder, black pepper, and sriracha (if using). Mix until well combined.
  2. Divide the pork mixture into four equal portions and shape them into patties.
  3. Preheat a grill or skillet over medium-high heat. Cook the patties for about 5-6 minutes on each side, or until they reach an internal temperature of 160°F.
  4. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until golden brown.
  5. Spread a layer of mayonnaise on the bottom half of each bun. Place a cooked pork patty on top, followed by a generous amount of pickled carrots and daikon, cucumber slices, jalapeño slices (if using), and fresh cilantro.
  6. Top with the other half of the bun and serve immediately.

Nutrition

Serving: 1burgerCalories: 450kcalCarbohydrates: 30gProtein: 22gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 5g

Notes

  • For a lighter version, substitute ground turkey for the pork.
  • Add a squeeze of lime juice over the toppings for an extra zing.
  • For a vegetarian option, use a plant-based burger patty and keep the toppings the same.

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