Banh Mi is a Vietnamese sandwich that layers cured meats, sausages, and pickled vegetables in small, soft versions of French baguettes.
I love anything with pickles and fresh cilantro! These burgers take the traditional flavors of a banh mi and "sandwich" them (yep, pun definitely intended!) in a buttery brioche.
The soft, sweet bread together with all the flavors in the burger and then the crunch of the carrots and radish is next level sandwich.
And, if you're like me and love to know exactly how dishes are created and where they started, click HERE to read the incredibly powerful, poignant, heartbreaking but also heart lifting story of how the báhn mì sandwich came to be.
Banh Mi Pork Burgers with Cucumber, Carrots, and CilantroPrint Grocery List Print Recipe
- 1/2 cup julienned peeled carrots (or use a box grater to shred them)
- 1/2 cup julienned peeled daikon radish (you can also use small red radishes)
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
- Kosher salt
- 1 pound ground pork
- 1/4 cup very thinly sliced scallions
- 1 tablespoon freshly grated lime zest
- 1 garlic clove, minced
- 1 teaspoon grated peeled fresh ginger
- Canola oil, for the pan
- Spicy Mayonnaise
- 4 tablespoons mayo (for this I like the richer flavor of the Kewpie brand -- you can find it at most Asian markets)
- 4 tablespoons sriracha
- 4 brioche buns, split and toasted
- 8-10 fresh cilantro sprigs
- Hoisin Ketchup -- equal parts ketchup and hoisin mixed together (soooooo good!!)
In a medium bowl, toss the carrots, daikon, lime juice, sugar, and 1/2 teaspoon salt. Let stand while you make the burgers.
In a large bowl, combine the pork, scallions, lime zest, garlic, ginger, and 1/2 teaspoon salt with your hands until well mixed. Form into four 1/2-inch-thick patties that are slightly larger than your buns.
Heat a large cast-iron skillet over medium heat. Rub it with oil to coat.
If it's large enough for all 4 patties, without overcrowding, then cook all 4 at once. Depending on the size of your pan, you may have to cook 2 at a time.
Cook until well browned, about 6 minutes, then flip and cook until the meat is cooked through, about 6 minutes longer.
Repeat with the remaining patties.
To make the sandwich:
In a small bowl, mix the mayonnaise and sriracha together.
Spread mayonnaise on both sides of the buns.
Place a patty on each bottom bun, and top with the cilantro, carrots, radish and a couple sprigs of cilantro.
Top it with the top bun, and serve immediately.