Pork Bánh Mì Burger with Honey Sriracha Mayo

This Pork Bánh Mì Burger consists of a hoisin ground pork patty on a brioche bun with honey Sriracha mayo. It’s garnished with pickled carrots and daikon, cucumber slices, bean sprouts, and greens. This sandwich is packed with flavor, freshness, and crunch.

When your picky-as-a-two-year-old husband can’t gush enough over a sandwich, you know you have a winner. This twist on the Vietnamese bánh mì skyrocketed to the top of my husband’s list of favorite blog recipes. I can see why. This sandwich has got it all!

What is a bánh mì? 

Bánh mì is a Vietnamese sandwich. As with other foods, there are variations. But typically, bánh mì consists of an airy and crispy baguette, a meat protein, pickled carrots and daikon, chili peppers, cilantro, mayonnaise, and cucumber. It is a delightful mixture of sweet, sour, salty, spicy, and savory.

This type of sandwich is near and dear to my heart. Eating street food, pork bánh mì, is one of my dearest memories of growing up as a young child in Vietnam. I savored every bite of the shredded pork sandwich. The sandwich was and still is one of my favorite foods. 

These pork patties are made with ground pork, scallion, bean sprouts, onion, and a number of seasonings, including hoisin sauce and soy sauce. They are tender, juicy, and so good!! The soft and eggy brioche buns are a fantastic baguette substitution for this burger take on bánh mì. There is an abundance of toppings for freshness, crunch, and textural variation.

How many toppings are there?

The toppings are just as important as the main ingredients. They add texture, flavor, and dimension to the sandwich. Thinly sliced cucumbers, watercress, cilantro, bean sprouts, pickled carrots and daikon are piled over the pork patties. Last but not least, sweet and spicy honey Sriracha mayo completes the list! In short, there are 6 toppings. Six wonderfully delicious toppers doing their own thing to make these sandwiches even a picky eater would rave about!

Recipe Highlights:

• In a large bowl, add pork and filling ingredients.
• Combine until well blended without overworking the meat.
• Divide into 5 equal parts.
• Form 4.5-inch wide patties. 
• Add oil to a large, preheated skillet. Cooking in batches, brown patties for 3 minutes on each side for a total of six minutes or when meat is cooked through.
• Transfer to a baking sheet.
• Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
• Assemble burgers: place the patties on brioche buns. Layer sauce and toppings as desired.
• See the recipe card for detailed instructions.

What are pickled carrots and daikon?  

Pickled carrots and daikon is a quintessential condiment used in many Vietnamese dishes, including bánh mì. The carrot is sweet, the daikon is radish-like, and the brine is sweet and sour. The concoction has such a fresh crunch. It’s a fabulous thing!

The pickled carrots and daikon need to be made ahead of time, but no worries! I have a recipe here. This quick and simple pickle can be eaten in as soon as one hour. Since it keeps for a few weeks, it can be made way ahead of time. It’s so good, you are going to want to put it on everything!

If you want to try a new sandwich, this is the one!! You will not be disappointed! No doubt about it, my family will be asking for this on repeat. That’s perfectly fine with me because I love it too! In fact, my plan is to make extra patties so the guys can reheat and assemble the sandwiches on demand. 

They are amazing reheated. Simply microwave the patty for a minute, and it will be perfectly plump and juicy!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 12-inch skillet is nonstick, 100% APEO & PFOA-Free. It’s large enough to cook all the patties at once.
• Slotted spatula for transferring and turning pork patties.
• I use similar mixing bowls as these. They have a non-skid bottom, which is a great feature.
• Parchment paper is nonstick, allowing the raw pork patties to be easily lifted and transferred to the skillet.
• Mini whisk for combining the Sriracha mayo.

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Pork Bánh Mì Burger with Honey Sriracha Mayo

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Vietnamese Courses:Main Dish Recipe Keys: 3 30-Minute Meals

Difficulty:BeginnerPrep time: 30 minutesCook time: 8 minutesTotal time: 38 minutesServings:5 Servings

Description

This Pork Bánh Mì Burger consists of a hoisin ground pork patty on a brioche bun with honey Sriracha mayo. It’s garnished with pickled carrots and daikon, cucumber slices, bean sprouts, and greens. This sandwich is packed with flavor, freshness, and crunch.

Ingredients

For the Pork Patties:

• 1 1/2  pounds ground pork
• 1/3 cup chopped scallion (green tops)
• 1/2 cup finely chopped onion
• 3 ounces bean sprouts, chopped (about 3/4 cup chopped)
• 1 heaping teaspoon minced ginger
• 1 heaping teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon neutral oil

For the Sriracha Mayo:

• 3/4 cup mayonnaise
• 1 tablespoon honey
• 1 1/2 teaspoons Sriracha Hot Chili Sauce

For the Toppings:

• baby watercress
• cilantro
• pickled carrots and daikon
• thinly sliced cucumbers
• bean sprouts

Bread:

• 5 brioche buns

Instructions

1. In a large bowl, add pork, scallion, chopped onion, bean sprouts, minced ginger, hoisin sauce, soy sauce, and seasonings for pork patties. 
2. Combine until well blended without overworking the meat.
3. Divide into five equal parts.
4. Roll each into a ball and flatten 4.5-inch wide patties. Patties will be sticky.
5. Place them on a parchment-lined tray for easy transfer to the skillet.
6. Preheat a large skillet to medium/medium-high heat. Add oil. Cook in batches, browning the patties for 3-4 minutes on each side or until the meat is cooked through.
7. Transfer to a tray.
8. Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
9. Assemble burgers: Place a patty on a brioche bun. Slather a generous amount of sauce on top, add 3 to 4 slices of cucumber, and a healthy pinch of the remaining toppings. Cover with the top half of the brioche.

Notes:

• The cooked patties are 4-inch wide and over 3/4-inch thick, perfect for five brioche buns. Six slightly smaller and thinner patties can be made, ideal for regular hamburger-size buns. Reduce cooking time slightly for six patties.
• Adding Sriracha mayo to both halves of the brioche and on top of the patty helps keep the burger and toppings in place.
• If you like spice, add fresh chili peppers to the topping.
• Toasting buns is optional but very delicious.

Keywords:Banh Mi, Burger, Pork Banh Mi, honey Sriracha mayo

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