Pork Banh-Mi Burgers

August 5, 2025 • 0 comments

Banh-Mi-Inspired Pork Burgers The beloved Vietnamese baguette sandwich gets reinvented in this burger made for grilling. By Jenna Helwig Published on June 27, 2024 Ingredients 1/2 cup rice vinegar 6 Tbsp. light brown sugar, divided 2 1/2 tsp. kosher salt, divided 1 1/2 cups matchstick carrots (from a 10-oz. pkg.) 1 1/2 cups mayonnaise 5 Tbsp. sriracha, divided 3 Tbsp. finely chopped garlic (from about 9 cloves), divided 2 Tbsp. fish sauce 2 lb. ground pork 1/3 cup finely chopped shallot 1/4 cup chopped fresh cilantro, plus sprigs for topping 4 tsp. cornstarch Neutral oil (such as canola) 8 brioche buns, toasted Sliced jalapeño, for topping (optional)

Prep Time: 40 minutes
Cook Time: 40 minutes
Servings: 8

Directions

Heat ½ cup water, vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan, stirring occasionally, until boiling and sugar is dissolved. Remove from heat. Stir in carrots, spreading evenly to submerge as much as possible.

Stir together mayonnaise, 3 tablespoons sriracha, and 1 tablespoon garlic in a medium bowl.

Whisk fish sauce and remaining 3 tablespoons sugar, 2 tablespoons sriracha, and 1 1/2 teaspoons salt in a large bowl until well combined. Stir in pork, shallot, cilantro, cornstarch, and remaining 2 tablespoons garlic. Shape pork mixture into 8 (4-inch) patties. Place on a baking sheet lined with parchment paper.

Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Grill patties until an instant-read thermometer inserted in center reads 160°F, 4 to 5 minutes per side.

Spread mayonnaise mixture over cut sides of buns. Place 1 patty on each bottom bun. Drain carrots; top patties with carrots, jalapeño (if using), and cilantro sprigs. Cover with top halves of buns.

by Emilee Hoff