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This hearty pork banh mi smash burger recipe combines the flavor explosion of traditional Vietnamese banh mi with the satisfaction of a juicy smash burger. The seasoned pork patty gets crispy edges while staying tender inside, complemented perfectly by the tangy quick-pickle slaw.
I first created these when craving both a burger and Vietnamese food on a rainy Saturday. Now they've become our favorite weekend indulgence whenever we want something special without the fuss of complicated cooking.
Ingredients
- Ground pork: choose 80/20 fat content for juiciest results without being greasy
- Fresh ginger: provides zippy warmth that pairs perfectly with pork
- Kewpie mayonnaise: Japanese mayo with richer egg flavor than American varieties
- Toasted sesame oil: just a touch delivers earthy nuttiness throughout the meat
- Daikon radish: essential for authentic banh mi crunch and peppery bite
- Fresh carrot: provides sweetness to balance the tangy pickle flavors
- Fresh coriander: brightens everything with herbaceous notes
- Brioche buns: the soft buttery texture stands up beautifully to juicy patties
Step-by-Step Instructions
- Prepare the Slaw:
- Ribbon the vegetables by peeling them into thin strips. The delicate texture allows for quick pickling in just minutes rather than hours. Toss with rice wine vinegar, salt and sugar to create that signature tangy Vietnamese pickle flavor that cuts through the richness of the meat.
- Season the Pork:
- Mix ground pork with finely minced garlic, shallot, fresh ginger, Kewpie mayo, salt and toasted sesame oil. The Kewpie mayo does double duty here, adding flavor while helping bind the patties and keeping them juicy. Work everything together thoroughly but gently to avoid tough burgers.
- Smash and Sear:
- Form pork mixture into loose balls. Heat your pan until properly hot, add a light coating of oil, then add the meat balls. Press firmly with a spatula to create thin patties that develop incredible caramelization and crispy edges. The patties should sizzle immediately when hitting the pan.
- Build Your Burgers:
- Drain excess liquid from the slaw and fold in fresh coriander. Spread generous Kewpie mayo on toasted brioche buns, place the sizzling burger on top, heap with crunchy slaw, and finish with a squirt of sriracha for heat. The contrast of cool slaw with hot burger creates magic in every bite.
My absolute favorite part of this recipe is that perfect first bite where you get the crunch of the pickled vegetables against the caramelized meat. It reminds me of the first time I had authentic banh mi from a tiny street vendor in Vietnam, where the balance of textures was absolutely perfect.
Make-Ahead Options
You can prepare the seasoned pork mixture up to 24 hours in advance and keep refrigerated. This actually improves the flavor as the aromatics have time to permeate the meat. The slaw can also be made several hours ahead but add the coriander just before serving to maintain its vibrant color and flavor.
Customization Ideas
While traditional Vietnamese banh mi includes pâté, you can spread a thin layer on your bun for extra richness. For spice lovers, consider adding thinly sliced jalapeños or Thai bird chilies to the slaw. Vegetarians can substitute a plant-based ground meat alternative seasoned the same way, though cooking time may vary slightly.
Perfect Pairings
These vibrant burgers pair wonderfully with cold Asian beers like Singha or Tiger. For non-alcoholic options, try Vietnamese iced coffee or a cucumber-mint limeade. On the side, serve simple salted cucumber spears or crispy sweet potato fries tossed with five-spice powder to continue the flavor theme.
Common Questions About This Recipe
- → What type of pork works best for the patties?
Choose ground pork with a moderate fat content so the patties stay juicy and flavorful when cooked.
- → Can I make the quick pickle slaw ahead of time?
Yes, you can prepare the carrot and daikon slaw a few hours in advance and keep it chilled for extra flavor.
- → What can I use if I can’t find Kewpie mayonnaise?
Regular mayonnaise can be used, but Kewpie mayo offers a richer, tangier taste that suits the dish well.
- → Is sriracha required for serving?
Sriracha adds a spicy kick, but you can skip it or replace with another preferred chili sauce if desired.
- → How do I keep the patties from falling apart?
Mix the pork mixture just until combined and handle gently when flattening to ensure the patties hold together.
- → What buns work best?
Toasted brioche buns give a soft, slightly sweet base, lightening the spicy, tangy flavors inside.