Pork Banh Mi Smash Burgers (Print-Friendly Version)
Savory pork patties, pickle-laced slaw, sriracha, and creamy Kewpie mayo come together in toasted brioche buns.
# Ingredients You’ll Need:
→ For the Pork Smash Burgers
01 -
200–250g pork mince
02 -
1 large garlic clove, peeled and minced
03 -
1 small banana shallot, quartered and thinly sliced
04 -
1/2 tbsp Kewpie mayonnaise, plus extra for serving
05 -
1 tsp freshly grated ginger
06 -
1/2 tsp salt
07 -
1/2 tsp toasted sesame oil
08 -
Light oil, for cooking
09 -
2 toasted brioche buns
10 -
Sriracha, for serving
→ For the Banh Mi Slaw
11 -
1 small carrot, peeled and sliced into ribbons
12 -
1 small piece daikon radish, peeled and sliced into ribbons
13 -
2 tsp rice wine vinegar
14 -
Pinch of salt
15 -
Pinch of sugar
16 -
Small handful of fresh coriander, roughly chopped
# How to Make It:
01 -
Peel the carrot and daikon. Use a peeler to create ribbons, then shred the ribbons into thin strips with a knife. Combine with rice wine vinegar, a pinch of salt, and sugar in a small bowl. Set aside.
02 -
Combine garlic, shallot, Kewpie mayonnaise, grated ginger, salt, sesame oil, and pork mince in a bowl. Mix well to evenly distribute the ingredients.
03 -
Heat a large non-stick frying pan over medium-high heat. Divide the pork mixture into two portions and roll into balls. Add oil to the pan, place the burger balls, then flatten them with a spatula. Cook until golden and caramelized on one side, flip, press down again, and cook the other side.
04 -
Squeeze any excess liquid from the slaw. Stir in chopped coriander. Spread Kewpie mayonnaise on the bottom of each toasted bun. Place the cooked smash burger on the bun, top with slaw, drizzle with Sriracha, and finish with the bun top. Serve immediately.
# Extra Suggestions:
01 -
Ensure the shallots are finely quartered for even cooking and to prevent burning.
02 -
Flatten the burgers well for proper caramelization and even cooking.