Food Recipes Banh-Mi-Inspired Pork Burgers Be the first to rate & review! The beloved Vietnamese baguette sandwich gets reinvented in this burger made for grilling. By Tricia Manzanero Published on June 27, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 40 mins Total Time: 40 mins Servings: 8 We predict that this pork burger recipe will outshine any other burger you make this summer. It’s imbued with the flavors and ingredients of banh mi, a baguette sandwich from Vietnam that’s traditionally stuffed with pork, pickled carrots and daikon, with a decent schmear of mayonnaise. Borrowing from the classic, these pork patties are seasoned with fish sauce, garlic, shallot, and sriracha. They're savory and garlicky, and develop a gloriously crisp crust on the grill. Sandwiched between buttery brioche buns, spicy mayo, and sprigs of fresh cilantro, this is a recipe to keep coming back to, especially when served with potato salad. Swap half of the matchstick carrots for daikon radish as a nod to traditional bahn mi. Simply peel and cut into matchsticks (like the carrots). Because daikon radish tends to be very large, you’ll only need one. Shop for one that is firm and wrinkle-free. 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) 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. Make-Ahead: Mix and shape the patties up to a day ahead. Refrigerate in an airtight container. The sriracha mayonnaise and pickled carrots can be made and stored in the fridge up to 3 days in advance. Rate It Print