Description
Discover the vibrant flavors of a Juicy Pork Banh Mi Burger, combining savory ground pork patties infused with fresh herbs and spices, topped with crisp vegetables and a creamy, spicy mayo on soft brioche buns. This recipe offers a delightful twist on the classic Vietnamese sandwich, perfect for a quick, flavorful meal.
Ingredients
Scale
For the Pork Patties
- 1 lb Ground Pork (Substitution: Ground turkey for a leaner option)
- 1/4 cup Fresh Basil (Substitution: Thai basil can enhance authenticity)
- 3 cloves Garlic (Minced for maximum flavor release)
- 2 each Green Onions (Use both white and green parts for best taste)
- 1 tbsp Fish Sauce (Substitution: Soy sauce for a vegetarian option)
- 1 tbsp Sriracha (Adjust quantity for your spice preference)
- 1 tbsp Sugar (Balances all flavors)
- 2 tbsp Cornstarch (Binds the mixture to create cohesive patties)
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
For the Sauce and Toppings
- 1/2 cup Mayonnaise
- 1 tbsp Toasted Sesame Oil (Optional but adds a delightful nutty aroma)
- 4 each Brioche Buns
- 1/4 cup Cilantro
- 1 each Jalapeño (Optional; adds heat and crunch)
- 1 cup Cucumbers (Persian cucumbers are ideal for texture)
Instructions
- Prepare the Pork Mixture: In a large mixing bowl, combine the ground pork, chopped fresh basil, minced garlic, sliced green onions, fish sauce, sriracha, sugar, cornstarch, black pepper, and kosher salt. Mix everything thoroughly to ensure the flavors are evenly distributed and the mixture is cohesive enough to form patties.
- Form Patties: Divide the pork mixture into four equal portions and gently shape each into a burger patty, about the size of your brioche buns. Avoid compacting too tightly to keep the patties juicy.
- Cook the Patties: Heat a skillet or grill pan over medium-high heat. Once hot, add the pork patties and cook for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) and the patties are thoroughly cooked with a nicely browned exterior.
- Prepare the Sauce: While cooking the patties, mix the mayonnaise with toasted sesame oil in a small bowl. This adds a subtle nutty flavor to the creamy sauce that complements the pork patties perfectly.
- Assemble the Burgers: Toast the brioche buns lightly on the skillet or in a toaster. Spread the prepared mayo on both the top and bottom buns. Place a cooked pork patty on each bottom bun, then top with fresh cilantro leaves, thinly sliced cucumbers, and jalapeño slices if using. Cap each burger with the top bun.
- Serve: Serve your Juicy Pork Banh Mi Burgers immediately to enjoy the perfect combination of juicy, savory pork, fresh crunch, and spicy, creamy sauce.
Notes
- Ground turkey can be used as a leaner alternative to pork, though the flavor profile will be slightly different.
- Thai basil enhances the authenticity of the dish but regular fresh basil works well too.
- Adjust the amount of sriracha based on your heat preference; omit if you prefer a milder flavor.
- Using cornstarch helps the patties hold together without making them dense.
- For extra crunch, consider adding pickled carrots and daikon, traditional in a classic Banh Mi.
- Always cook pork patties to a safe internal temperature of 160°F (71°C) to ensure food safety.
