Banh Mi Burger Recipe

Ground pork: The base for the burger patties, providing a rich and juicy flavor.

Garlic: Adds a pungent and aromatic flavor to the patties.

Fish sauce: A salty and savory condiment that enhances the umami taste.

Sugar: Balances the flavors and adds a hint of sweetness.

Black pepper: Adds a mild heat and depth of flavor.

Carrots: Provides a crunchy texture and a slight sweetness to the pickled vegetables.

Daikon radish: Adds a mild, crisp texture to the pickled vegetables.

Rice vinegar: Used for pickling the vegetables, adding a tangy flavor.

Water: Dilutes the vinegar for the pickling solution.

Salt: Enhances the overall flavor of the pickled vegetables.

Burger buns: The base for assembling the burger, holding all the ingredients together.

Cilantro: Adds a fresh, herbal note to the burger.

Mayonnaise: Creates a creamy base for the spicy mayo.

Sriracha: Adds a spicy kick to the mayo.

When preparing the pickled vegetables, make sure to slice the carrots and daikon radish as thinly and uniformly as possible. This ensures they absorb the pickling liquid evenly and quickly, giving you a consistent crunch and flavor throughout your banh mi burger.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack some of the fresh, pungent flavor.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones of fish sauce.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in Asian cuisine.

• carrots - Substitute with cucumber: Cucumber provides a fresh crunch and can be julienned similarly to carrots.

• daikon radish - Substitute with regular radish: Regular radish can provide a similar crunch and peppery flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in pickling.

• water - Substitute with vegetable broth: Vegetable broth can add additional flavor to the pickling liquid.

• sugar - Substitute with agave syrup: Agave syrup provides a similar sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• burger buns - Substitute with baguette slices: Baguette slices can provide a more traditional banh mi experience.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor if cilantro is not available.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture with a tangy flavor.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce can provide a similar heat and flavor profile.

• To store your banh mi burgers, first allow the pork patties to cool completely. Place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For the pickled vegetables, transfer the carrots and daikon radish along with their pickling liquid into a glass jar or airtight container. These can be refrigerated for up to 2 weeks, allowing the flavors to develop even more over time.

• The spicy mayo can be stored in a small airtight container in the refrigerator for up to a week. Stir well before each use to ensure the sriracha is evenly distributed.

• If you wish to freeze the pork patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the patties to a freezer-safe bag or container, separating each with parchment paper. They can be frozen for up to 3 months.

• When ready to use frozen pork patties, thaw them in the refrigerator overnight. Reheat on a grill or in a skillet over medium heat until warmed through.

• To maintain the freshness of your burger buns, store them in a bread box or a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze the buns in a freezer-safe bag for up to 2 months. Thaw at room temperature before using.

• To reassemble your banh mi burgers, follow the original recipe instructions, ensuring all components are at the appropriate temperature for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the burger patties on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the burger patties on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even reheating.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can lightly toast them in a skillet over medium heat for 1-2 minutes per side.

• The pickled vegetables can be served cold, but if you prefer them warm, briefly sauté them in a skillet over medium heat for 1-2 minutes, just until they are slightly warmed.

• For the spicy mayo, simply bring it to room temperature by leaving it out for about 10-15 minutes before assembling your banh mi burger.

• If you have an air fryer, preheat it to 350°F (175°C) and place the burger patties inside for 3-5 minutes, checking halfway through to ensure they are evenly heated.

• To reassemble, spread the spicy mayo on the reheated burger buns, place the warmed burger patty on the bottom bun, top with the pickled vegetables, and garnish with fresh cilantro.

• Mixing bowl: A large bowl used to combine the ground pork, minced garlic, fish sauce, sugar, and black pepper.

• Grill: Used to cook the pork patties over medium heat until they are fully cooked.

• Tongs: Handy for flipping the patties on the grill.

• Knife: Essential for mincing the garlic and julienning the carrots and daikon radish.

• Cutting board: Provides a stable surface for cutting the vegetables and garlic.

• Small bowl: Used to mix the mayonnaise and sriracha to make the spicy mayo.

• Whisk: Helps to thoroughly mix the mayonnaise and sriracha.

• Measuring spoons: Ensures accurate measurement of ingredients like fish sauce, sugar, black pepper, and sriracha.

• Measuring cup: Used to measure the rice vinegar and water for the pickling solution.

• Spoon: Useful for stirring the pickling solution and mixing the pork mixture.

• Plate: A place to rest the patties once they are cooked.

• Basting brush: Optional, but can be used to spread the spicy mayo on the buns.

• Serving platter: To assemble and serve the banh mi burgers.

Prepare ingredients in advance: Chop and julienne carrots and daikon radish the night before to save time on the day of cooking.

Use pre-made pickles: If you're in a rush, use store-bought pickled vegetables instead of making your own.

Batch cook patties: Make extra pork patties and freeze them. This way, you can quickly reheat them for future meals.

Mix sauces ahead: Prepare the spicy mayo in advance and store it in the fridge. This will save you a step when assembling the burgers.

Preheat grill: Preheat your grill while you form the patties to ensure it’s ready when you are.