Traditional recipes

Banh mi pork burgers recipe

Banh mi pork burgers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Pork mince

A marinated cucumber and carrot pickle is piled on top of Asian-inspired pork burgers. The pickle can be made ahead of time and marinated for several hours.

1 person made this

IngredientsServes: 6

  • 75g chopped cucumber, seeded if large
  • 25g thinly sliced spring onions
  • 30g chopped carrot
  • 120ml rice vinegar
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 teaspoon sugar
  • 900g pork mince
  • 2 tablespoons tamari sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon mirin (Japanese rice wine)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chilli-garlic sauce
  • 1 teaspoon fish sauce
  • 6 sesame seed burger baps or rolls
  • 1 teaspoon chopped fresh basil (optional)
  • 1 teaspoon chopped fresh mint (optional)

MethodPrep:30min ›Cook:10min ›Extra time:3hr chilling › Ready in:3hr40min

  1. In a bowl, mix together the cucumber, spring onion, carrot, rice vinegar, 2 tablespoons of mirin and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
  2. Place the pork in a mixing bowl; add tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chilli-garlic sauce and fish sauce. Mix well to combine, then divide the mixture into 6 equal measures; shape each measure into a burger. Refrigerate for 1 hour.
  3. Preheat an outdoor barbecue for medium-high heat, and lightly oil the grilling grate.
  4. Cook the burgers until the pork is cooked through and the outside is crispy, about 5 minutes per side. To assemble, place a burger on a bap and pile some of the pickle mixture on top of the burger. Add a bit of freshly chopped basil and mint, if desired.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (21)

by wisweetp

I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned.-04 Jan 2011

by Alyssa Zukowski

By far the best burger I've ever made. I substituted a lot of ingredients for this. I couldn't find mirin so I used Sherry with an equal part of sugar dissolved in it. for the tamari, I used soy sauce. I thought I had ginger at home, turns out I didn't so I used pickled ginger and for the sesame oil which I also thought I had I substituted chili oil. I was surprised how amazing this burger turned out considering I didn't have half of the ingredients but my god was it amazing!! I definitely plan on making this again!-17 Aug 2011

by Timmons Family

These got rave reviews from everyone! I did as another reviewer has suggested and used all the marinade but only 1 pound of the ground pork. The pickle was just right. I had been looking for a recipe forever for it. This would also taste great on something like a Vietnamese vermicelli bowl or just just over rice without the bun. I'm also thinking of turning the burger part into meatballs for bento lunches.-11 May 2012


Vietnamese Burger Banh Mi Style

A Vietnamese twist on a regular burger, our Banh-Mi inspired Pork Burger is a great way to spice things up! A lean pork patty spiced with chilli, garlic, basil and soy sauce makes a wonderful burger, especially when topped with pickled sweet & sour Vietnamese vegetables and served in a soft and fluffy burger bun!

Whilst we love a good old fashioned burger, sometimes a burger can be so much more than just a burger. Burgers are a summer BBQ staple! But let’s be honest, by the end of summer, a burger doesn’t sound as appealing as it did at the beginning of it! This is not the case though if you have a good stock of recipes for Burgers with all the different meats, fish, tofu, chickpeas… not forgetting a variety of extra toppings you can add to them. What makes a burger even more exciting, is seasoning it with all the different flavours of the world!

My relationship with Vietnamese food is a long-standing affair, but I truly fell in love with it a few years ago in a small Vietnamese restaurant in Singapore. When visiting the country we were recommended to go to PHO 99, and we were blown away by the flavours! The place was jam-packed with people, the waitress was walking and talking at 100 miles per hour and all the businessmen in fancy suits were skillfully finishing their noodles using chopsticks without even stopping to breathe within minutes! It was truly a fast-food environment in the best, most exhilarating way possible! And we mimicked the environment by finishing our meals without saying a word to each other within 5 minutes ourselves.

When we walked out, we looked at each other and unanimously agreed that this was one of the best meals we’ve ever had! It would be foolish not to try and incorporate some of those flavours into our everyday cooking at home, here in North Wales! Today we are sharing a Vietnamese Banh Mi Burger recipe. You may have heard of a Banh Mi Sandwich, which is one of the most well-known foods of Vietnam here in the Western World.


Pork Banh Mi Burgers

Pork is one of the tastiest meats known to man. It’s also healthier than you thought. Protein-packed pork contains choline, a nutrient that can boost your energy and stamina in the gym.

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  • For the burgers:
  • 1 1/2 lbs ground pork
  • 2 Tbsp fresh ginger, grated with a zester
  • 2 garlic cloves, minced
  • 2 Tbsp sesame seeds
  • 1 green onion, minced
  • 1 Tbsp Chinese five spice
  • 1/2 Tbsp tamari
  • 1/4 tsp freshly ground black pepper
  • For the fixings:
  • 2 cups shredded cabbage and carrots
  • 1 Tbsp rice vinegar
  • 2 tsp tamari
  • 1 tsp sesame oil
  • 1/2 cucumber, cut into spears
  • 4 Kaiser rolls or a baguette (any crunchy bread or roll will do)

In a large bowl, mix all of the burger ingredients together. Divide into 4 and shape your burgers, making them about 1/2” thick.

Set your grill to medium-high. Grill your burgers for about 4 minutes per side.

For the “fixings”, get a medium-sized bowl and add the shredded cabbage and carrots, rice vinegar, tamari and sesame oil. Stir to combine.

Layer your bread with a burger, the cabbage/carrot mixture and the cucumbers. Serve.


Recipe Summary

  • 2 carrots, coarsely shredded
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons Tabasco
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, softened
  • One 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs

Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes drain.

In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.

Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.

Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.


Recipe Summary

  • 1/4 cup Asian fish sauce
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground pepper
  • 6 scallions, white and tender green parts only, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 1/2 pounds pork tenderloin, thinly sliced
  • Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
  • Hoisin sauce and Sriracha chile sauce
  • Vegetable oil, for grilling
  • 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
  • 1 1/2 loosely packed cups cilantro sprigs

In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.

Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.


Recipe Instructions

Combine the carrots, radishes, and jalapeño in a mixing bowl and toss with the rice wine vinegar and sugar. Set aside.

In a medium bowl, combine the mayonnaise, garlic, Sriracha, and lime juice. Season with salt and pepper and set that aside as well.

Divide the beef into 4 equal portions about 6 ounces each. Form each portion into a ¾ inch thick burger, making a depression in the center with your hand. Season with salt and pepper, and brush the burgers lightly with oil.

Heat grill over high heat.

Grill the burgers for 3 minutes on the first side, until slightly charred and golden. Flip the burgers and cook on the other side for another 3 minutes.

Top with the cheese and cook for another minute (for medium rare. You can adjust the cooking times according to your desired doneness).

Meanwhile, place the Cobblestone Bread Co.™ Kaiser Rolls on the grill cut-side down and lightly toast for a couple minutes.

By now, your burgers should be done. Remove from the grill or pan and tent with foil to allow them to rest for a minute. Spread the spicy mayo onto each roll, and top with the burgers. Then top with your pickled vegetable mix and the mint, Thai basil, and cilantro.

Serve this Vietnamese Style Banh Mi Burger at your next barbecue!

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Pork Banh Mi

Are you a professional chef? Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Ingredients:

  • 1 tbsp granulated white sugar
  • 2 tbsp white vinegar
  • 1/8 tsp kosher salt
  • 1 cup shredded raw carrots
  • 12.00 oz Hungry Planet Pork
  • 5 tsp lemongrass paste
  • 1 tbsp soy sauce, low sodium
  • 1 tbsp Fresh, minced ginger
  • 1 tsp Garlic clove, finely minced
  • 5 tsp Oil, canola
  • 4 Sesame seed buns
  • 8 tbsp Vegan Mayonnaise

Instructions:

Step 1.

Combine the sugar, white vinegar, and kosher salt. Add carrots, cover and refrigerate for 12 hours.

Step 2.

Combine Hungry Planet Pork, lemongrass paste, soy sauce, minced ginger, minced garlic, and canola oil. Form into 3 3/4 oz patties.

Step 3.

Brush burgers with canola oil and grill at high temperature for 3-4 minutes per side. OR, Saute in canola oil over medium-high heat for 3-4 minutes per side.

Step 4.

Toast sesame buns. Spread mayo on bun tops and bottoms. Arrange thinly sliced cucumbers on bun, then jalapeno.

Step 5.

Top cucumber-jalapeno with cooked Lemongrass Pork Burger. Top burger with pickled carrots and cilantro sprigs.


Burgers

When we were shooting the photos for my last book, Dorie’s Cookies, lunch was a highlight of the day, as each of us took turns cooking. One morning, Claudia Ficca, the food stylist, announced that she’d bought some salmon and had an idea for lunch: salmon burgers. Like everything Claudia does, these are special. They get a supersized helping of zip from lemons, capers, two kinds of mustard, scallions, lots of dill and Greek yogurt, which adds tang and, most important, moisture.

Lamb Burger with Mint Yoghurt and Pickled Cucumber

A Greek-style burger packed full of flavour. You’ll need to make the minted yoghurt and super-simple cucumber pickle a day ahead, but they’re worth it for this delicious lamb burger.

Shrimp Burgers on Zucchini

I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.

Half-Veggie Burgers

When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?

American French Fries

Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer's instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential. It ensures that the oil is at the proper temperature for deep-frying and lets you check that the oil isn't overheating, a potentially dangerous situation. A mandoline is a very useful slicing tool for cutting the potatoes (and other vegetables) quickly and to a uniform size. Both the deep-fat thermometer (also called a candy thermometer) and the mandoline are available at most cookware stores. The third essential is a pot that is large and tall enough to contain the oil without overflowing when the potatoes are slipped in.

Almond Flaxseed Burger

Throw one of these tasty burgers on a sprouted Ezekiel bun with lettuce, tomato, sprouts, avocado, and eggless mayo for an easy dinner after you get home from the gym.

Banh Mi Pork Burgers with Cucumber, Carrots, and Cilantro

Being a Top Chef contestant can be grueling and exhausting and crazy fun. When we're all wiped out from nonstop competition, we do what we do best: eat good food. Some of my most memorable meals with those talented chefs involved banh mi, traditional Vietnamese sandwiches that layer cured meats, sausages, and pickled vegetables in small, soft versions of French baguettes. I love anything with pickles and fresh cilantro! I've put those flavors in a burger patty here and sandwiched them in my favorite French roll: buttery brioche. The rich bread makes all the difference, as does high-quality pork.

Italian Herb Burgers on Focaccia

Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.

The New Summer Burger

Here’s our new summer burger, packed with a ton of flavor and so juicy you could skip the ketchup.

Veggie Burgers

Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.


Banh Mi Burger

In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.

Preheat grill to medium/high heat. Add burger patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If you don’t have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Cook without moving until edges begin to crisp. About 5 minutes. Flip and repeat with the other side. If the patties aren’t cooked through flip every few minutes until done to avoid burning. Continue with the remaining patties and set aside.

To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.


How to Make It

Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Stir together mayonnaise, Sriracha, and lime juice set aside.

Preheat grill to medium-high (about 450°F). Combine beef, oil, garlic, ginger, and black pepper in a bowl gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.


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