Pork Banh Mi Burgers with Pickled Veggies

• 1 lb ground pork
• 2 tbsp fish sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 4 burger buns
• 1 cup pickled carrot and daikon
• 1/4 cup cilantro, chopped
• 1 jalapeño, thinly sliced
• Mayonnaise
• Cooking oil

Steps

1. 1 In a bowl, mix ground pork with fish sauce, hoisin sauce, rice vinegar, sugar, garlic, and black pepper. Form into 4 patties.
2. 2 Heat oil in a skillet over medium-high heat. Cook patties for 5-6 minutes per side, until cooked through.
3. 3 Slice open buns and lightly toast if desired.
4. 4 Spread mayonnaise on the bottom half of each bun.
5. 5 Layer each bun with pickled veggies, cilantro, and jalapeño slices.
6. 6 Place a cooked patty on each bun and top with the bun lid.
7. 7 Serve immediately.

Equipment

• Skillet
• Spatula

Variations

• Substitute pork with ground chicken for a lighter version.

Substitutions

• Use soy sauce if fish sauce is unavailable.
• Substitute mayonnaise with sriracha mayo for extra heat.

Pairings

• Perfect with a cold beer or a refreshing Vietnamese iced coffee.

Nutrition

Tips

• For extra flavor, marinate the pork mixture in the fridge for at least 30 minutes before cooking.
• Toast the buns for a crispier texture.

Storage

Store assembled burgers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Freeze uncooked patties in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge before cooking.

Serving Suggestions

• Serve with a side of fresh spring rolls or a simple cucumber salad.

FAQ