Banh Mi Burgers

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
These beef and pork banh mi burgers are what happens when your favorite Vietnamese sandwich meets burger night. Juicy pan-seared patties get piled high with tangy pickled veggies and a swipe of spicy mayo on soft buns.

Ingredients

  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt, divided
  • 1 large carrot, julienned
  • 1/2 medium daikon radish, julienned
  • 1/2 pound ground beef
  • 1/2 pound lean ground pork
  • 1/3 cup finely chopped green onions
  • 1 teaspoon fish sauce
  • 1/8 teaspoon pepper
  • 4 hamburger buns, split
  • 1/2 cup Sriracha mayonnaise
  • 1/2 medium cucumber, thinly sliced
  • 8 sprigs fresh cilantro
  • Sliced jalapeno peppers, optional

Directions

  1. In a small saucepan, combine water, vinegar, sugar and 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Add carrots and radish; let stand until serving.
  2. Lightly mix ground beef, pork, green onions and fish sauce. Shape mixture into four 3/4-in.-thick patties. Sprinkle with pepper and remaining 1/2 teaspoon salt.
  3. In a 12-in. cast-iron or another heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 8-10 minutes on each side. Remove and keep warm. Wipe pan clean. In the same pan, toast rolls over medium heat, cut side down, 30-60 seconds. Spread rolls with mayonnaise. Drain pickled vegetables. Serve burgers on buns with pickled vegetables, cucumber, cilantro and if desired, jalapenos.

Nutrition Facts

1 burger: 531 calories, 34g fat (8g saturated fat), 78mg cholesterol, 849mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 26g protein.

These pork burgers have all the flavors of banh mi sandwiched between two hamburger buns. Thinly sliced cucumbers, pickled carrots and radishes, cilantro and jalapenos are the toppings that take this burger over the top! —Jessica Thompson, Manor, Texas
Recipe Creator

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