Banh Mi Burgers

Satisfy a craving for a Vietnamese banh mi sandwich with this creative twist. This banh mi burger recipe, shared by Taste of Home reader Jessica Thompson of Manor, Texas, brings bold Asian-inspired flavors to burger night. A savory mix of ground beef and pork is seasoned with green onions and a splash of fish sauce, then pan-seared until perfectly browned on the outside and juicy on the inside.

The finished burgers are all about fresh contrast. They’re topped with crunchy pickled vegetables, crisp cucumber, fresh cilantro, jalapeno slices and a swipe of creamy Sriracha mayonnaise on the soft buns. Every bite hits salty, tangy, bright and spicy all at once, giving you all the banh mi vibes in burger form.

Ingredients for Banh Mi Burgers

• Pickled vegetables: A mixture of boiling water, white vinegar, sugar and salt transforms carrots and daikon (a type of radish common in Asian cuisine) into a tangy, crunchy pickled topping that makes the burgers pop. Can’t find daikon? Try thinly sliced red radishes, cucumber, red onion or shredded cabbage, or use store-bought pickled veggies in a pinch.
• Ground meat: A mix of ground beef and ground pork creates banh mi burgers with rich, savory flavor and a subtle sweetness. For the best texture, use blends with a little fat, like 85/15, to keep the burgers tender and prevent them from drying out as they cook.
• Green onions: These alliums add a mild, fresh onion flavor to the meat mixture without overpowering the burgers. Slice both the green and white parts for the best flavor.
• Fish sauce: A staple in Southeast Asian cooking, fish sauce is a salty, savory liquid made from fermented fish. Just a splash adds deep umami flavor to the burgers, similar to Worcestershire sauce in a classic cheeseburger.
• Hamburger buns: Soft hamburger buns are classic, but you can swap in lettuce wraps for a lighter, low-carb option.
• Sriracha mayonnaise: Creamy with a little heat, this condiment ties the savory burgers and fresh toppings together. If you have both mayonnaise and Sriracha in the fridge, no need to buy a special jar. Simply stir them together to taste.
• Fresh toppings: These are what make these burgers taste like a classic banh mi. Layer on sliced cucumber, cilantro and jalapenos for a mix of cool crunch, brightness and a touch of heat.

Directions

Step 1: Make the pickled vegetable topping

Combine the water, vinegar, sugar and 1/2 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar is fully dissolved. Remove from heat, then add the julienned carrots and radish. Let stand at room temperature until the burgers are ready to serve.

Editor’s Tip: You can make the pickled vegetables up to two days ahead. Just cover and refrigerate them until ready to serve, then drain before topping your burger.

Step 2: Mix and shape the burgers

In a large bowl, mix the ground beef, ground pork, green onions and fish sauce until evenly combined. Divide the mixture into four equal amounts and shape each into a 3/4-inch-thick patty. Sprinkle both sides of the patties with pepper and the remaining 1/2 teaspoon salt.

Editor’s Tip: For juicy, tender burgers, use a light hand when mixing everything together. Overworking the meat can make the patties dense and tough.

Step 3: Pan-sear the patties

Heat a 12-inch cast-iron skillet or other heavy skillet over medium heat. Add the burgers and cook for 8 to 10 minutes per side or until a meat thermometer inserted into the center reads 160°F.

Transfer the burgers to a clean plate and cover loosely with foil to keep warm while you toast the buns.

Editor’s Tip: No need to oil the skillet first. The meat will release enough fat as it cooks, preventing sticking and helping with browning.

Step 4: Toast the hamburger buns

Wipe the skillet clean, then add the hamburger buns, cut side down. Toast over medium heat for 30 to 60 seconds or until lightly golden.

Step 5: Assemble and serve

Spread Sriracha mayonnaise on the cut sides of each bun, then drain the pickled vegetables well. Place the burgers on the bottom halves of the rolls and top with the pickled vegetables. Add a few cilantro leaves, cucumber and, if desired, jalapeno before adding the top bun.

Recipe Variations

• Switch up the meat: Use all beef for a more traditional burger flavor or all pork for something closer to classic banh mi sandwiches. You could also try ground pork mixed with ground chicken or turkey for a lighter take.
• Make them lighter: Skip the bun and serve the burgers in lettuce wraps or over a salad for a lower-carb, veggie-packed meal.
• Change up the pickles: Try pickling thinly sliced cucumbers, bell peppers, radishes, jalapenos, red onions or shredded cabbage instead of carrots and daikon. You can also add a flavor boost to the brine by adding a pinch of crushed pepper flakes for heat or minced garlic for aromatic depth.
• Try a different sauce: Swap in hoisin mayo or garlic aioli for the Sriracha mayonnaise for a slightly sweeter, more mellow flavor.
• Turn them into sliders: Make party-ready sliders by shaping the meat mixture into smaller patties and using smaller buns. The burgers will cook a little faster, so check them for doneness sooner.

How to Store Banh Mi Burgers

Banh mi burgers are best enjoyed fresh off the skillet, but leftover patties can still be stored in an airtight container in the refrigerator for up to three days.

For the best texture, keep the buns, pickled veggies, fresh toppings and Sriracha mayo stored separately. Reheat the patties in a skillet over medium heat until warmed through, then assemble your burger just before serving.

Can you make banh mi burgers ahead of time?

Yes! You can prep parts of this banh mi burger recipe ahead of time to make dinner come together faster. The pickled vegetables can be made a day in advance and stored in their pickling liquid, covered, in the refrigerator. The burger patties can also be shaped ahead and refrigerated on a covered plate until you’re ready to cook.

When it’s time to serve, just pan-sear the patties and assemble the burgers fresh.

Banh Mi Burger Tips

What kind of meat is best for banh mi burgers?

A mix of ground beef and ground pork is a great place to start for banh mi burgers. This combination gives you a juicy texture and the rich, savory flavor you want in a burger.

If you prefer something a little lighter or more traditional, you can use all pork for a milder, slightly sweet burger. Or, try mixing ground chicken or turkey with pork for a lighter and leaner option.

Can you grill banh mi burgers?

You can absolutely grill the banh mi burgers instead of cooking them on the stovetop. Preheat your grill to medium heat and make sure the grates are well-oiled so the patties don’t stick. Grill the burgers, covered, flipping halfway through, until they reach an internal temperature of 160° on a meat thermometer.

What kind of bun should you use for banh mi burgers?

The soft, pillowy texture of traditional hamburger buns pairs nicely with the juicy patties and crisp toppings in these banh mi burgers. For a more authentic banh mi feel, you could also use crusty sandwich rolls or ciabatta-style buns for a chewier, heartier texture.

What can you serve with banh mi burgers?

Try pairing banh mi burgers with baked sweet potato fries, chips or a chilled pasta salad. Light, crisp sides like coleslaw or cucumber salad also work well to balance the rich, savory flavors. Round out the meal with a refreshing sip, like iced tea, a crisp beer or a sparkling citrus seltzer.