Bánh Mì Pork Burgers

These Bánh Mì (inspired) pork burgers will transport you to the vibrant streets of Vietnam with their explosive flavours!

Packed with succulent pork patties, zesty lemongrass pepper sauce, tangy pickled daikon and carrots, all nestled between a soft, fresh bun, this recipe is a true flavour sensation.

Get ready to tantalize your taste buds with a unique twist on a classic favorite!

Disclosure: I have participated in a paid partnership with Ontario Pork to create this Bánh Mì Inspired Ontario Pork Burger recipe. Opinions in this post are my own.

Ingredients

Pork Burgers

• Extra lean ground pork
• Sweet onions 
• Garlic
• Jalapeño
• Fresh basil
• Soy sauce
• Salt
• Pepper
• Sriracha sauce
• Dijon mustard
• Eggs
• Panko breadcrumbs
• Olive oil 

Lemongrass Pepper Sauce

• Vegetable oil
• Lemon grass paste
• Vidalia onion 
• Garlic
• Jalapeños seeds removed, diced
• Fish sauce
• Sriracha
• Salt
• Sugar
• Lime juice

Pickled Daikon & Carrots

• Water
• Sugar
• Rice vinegar
• Salt
• Daikon radish
• Carrots 

Bánh Mì Toppings

• Pickled daikon radish & carrots 
• Cucumber
• Jalapeños
• Fresh Cilantro
• Sriracha Mayo 
• Lemon Pepper Sauce 
• Fresh buns 
• Lime wedges

Instructions

Patties – Make Ahead

• Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
• Add mixture to a large bowl, then add panko and stir to combine.
• Add the pork to the bowl and mix until all ingredients are combined.
• Shape into 6 x 7 oz patties (about ¾" thick x 4 ½" diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
• Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen

Lemongrass Pepper Sauce

• Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.
• Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.
• Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.
• Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Pickled Daikon & Carrots

• Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.
• Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots.
• Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickles for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger

Grill Burgers & Assemble

• Preheat grill to medium-high heat (400°F – 450°F).
• Brush each patty with olive oil and place oil side down on the hot grill, then brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook.
• 2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce.
• Continue to cook until internal temperature reaches 160°F. Total cook time 8 - 10 minutes.
• Let patties rest 5 minutes, tented in foil, before topping and serving.
• Serve on fresh buns, layer on the Bánh Mì toppings and squeeze lime wedges over the burger and enjoy!

Variations

Ground pork patties are versatile, delicious and work perfectly with any toppings. Lettuce, tomato, onions, pickles, mustard, ketchup, cheese, just to name a few.

So, try this flavour bomb Bánh Mì Pork Burgers, then make another batch of patties and explore new topping combinations, in addition to pairing with your old favourites.

📖 Recipe

Bánh Mì (Inspired) Pork Burgers

Get ready to tantalize your taste buds with a unique twist on a classic favorite! These Bánh Mì inspired pork burgers will transport you to the vibrant streets of Vietnam with their explosive flavors. Packed with succulent pork patties, zesty lemongrass pepper sauce, tangy pickled daikon, and carrots, all nestled between a soft, fresh bun, this recipe is a true flavour sensation.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Inactive time 1 day d

Total Time 1 day d 1 hour hr 10 minutes mins

Course Condiments, Entree, Game Day Snack, Main Course

Cuisine Vietnamese

Servings 6 People

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Pork Burgers

• 2 lbs extra lean ground pork
• 3 tablespoons sweet onions finely chopped
• 3 cloves roasted garlic
• 1 charred jalapeño skins removed and seeds optional
• ¼ cup chopped fresh basil
• 2 teaspoons soy sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoons sriracha sauce
• 1 tablespoons Dijon mustard
• 2 eggs
• ½ cup panko breadcrumbs
• ¼ cup olive oil for brushing patties before grilling

Lemongrass Pepper Sauce

• ⅓ cup vegetable oil
• 2 tablespoons lemon grass paste
• 1 small Vidalia onion diced
• 4 garlic cloves minced
• 3 jalapeños seeds removed, diced
• 2 tablespoons fish sauce
• 2 tablespoons sriracha
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lime juice

Pickled Daikon & Carrots

• 8 oz daikon radish julienned
• 8 oz carrots julienned
• 1 cup water
• 1 cup white sugar
• 1 cup rice vinegar
• ½ teaspoon salt

Bánh Mì Toppings

• Pickled daikon radish & carrots recipe below
• Mini cucumber slices
• Thinly sliced jalapeños
• Fresh cilantro
• Sriracha Mayo store bought or mixed equal parts
• Lemon Pepper Sauce optional, recipe below
• fresh buns Bánh Mì buns or baguettes that are crispy on the exterior and soft & airy on the interior
• lime wedges

Instructions

 

Burgers – Make Ahead

• Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
• Add mixture to a large bowl, then add panko and stir to combine.
• Add Ontario Pork to the bowl and mix until all ingredients are combined.
• Shape into 6 x 7 oz patties (about ¾" thick x 4 ½" diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
• Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen

Lemongrass Pepper Sauce (optional)

• Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.
• Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.
• Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.
• Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Pickled Daikon & Carrots

• Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.
• Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots.
• Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickles for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger

Grill Burgers & Assemble

• Preheat grill to medium-high heat (400°F – 450°F).
• Brush each patty with olive oil and place oil side down on the hot grill, then brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook.
• 2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce.
• Continue to cook until internal temperature reaches 160°F. Total cook time 8 - 10 minutes.
• Let patties rest 5 minutes, tented in foil, before topping and serving.
• Serve on fresh buns, layer on the Bánh Mì toppings and squeeze lime wedges over the burger.

Keyword banh mi pork recipe, pork hamburger recipe, recipe for pork burgers, vietnamese burger, vietnamese pork burger

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