Asian Pork Burgers With Spicy Mayo & Pickled Veggies

Looking for a fun new recipe for your next cookout? Try my banh mi-inspired Asian Pork Burgers! Tender, perfectly grilled ground pork patties are stuffed between soft sesame-toasted burger buns, slathered with sriracha mayo, and topped with spicy pickled veggies for a delicious fusion of Vietnamese and American cuisine.

I don't know about you, but I love a good fusion burger. Remember my Greek lamb burgers? There are SO many yummy things to put on a burger bun—chili cheese-topped beef patties, grilled portobello mushrooms with melty Swiss, Hawaiian pork chops and grilled pineapple, Santa Fe chicken with roasted chiles…the list goes on and on. This Vietnamese-inspired recipe for ground pork burgers is no exception.

When the idea for a banh mi burger struck, I searched Google and found The Modern Proper had already beaten me to the punch. Y'all, I wasn't mad about it. Holly and Natalie are brilliant. I followed their recipe nearly to a T, changing only how I pickled my veggies and swapping in regular radishes over harder-to-source daikon. 

This Asian-style burger recipe features delicious banh mi flavors like crunchy pickled carrots, cilantro, spicy sriracha aioli, green onions and even a dash of fish sauce, packaged up in a shiny, soft burger bun*. I'd argue that this easily makes the top 5 list for best-ever burgers, and might even be a top 3 burger recipe. What I’m trying to say is, it’s legit.

*NOTE: I originally envisioned a French bread style roll in true banh mi fashion, but I'm glad Natalie & Holly at TMP convinced me to try a soft brioche bun instead—it was easier to eat and felt more like a real burger instead of a sandwich.

Jump to:

• Why You’ll Love This Asian Pork Burger Recipe
• Ingredients & Substitutions
• How To Make Asian-Style Pork Burgers
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Storage and Reheating Instructions
• FAQs
• More Burgers & Sandwiches For Grilling Season
• Banh Mi-Inspired Asian Pork Burgers
• 💬 Reviews

Why You’ll Love This Asian Pork Burger Recipe

• Out of the Ordinary - Don’t get me wrong—I love a good, basic cheeseburger. But sometimes, I’m more in the mood for something different than the basics. This yummy pork banh mi-meets-burger recipe is perfect for those days.
• Quick & Easy - Despite a somewhat long list of ingredients, this Asian ground pork recipe comes together with just a few minutes of prep. 
• Deliciously Balanced - Prepare yourself: these easy pork burgers are textural marvels packed with yummy Asian flavors. The crispy, sesame-toasted edges of the bun contrast with the tender internal crumb; the creamy spiciness of the sriracha mayo is tamed by the cool crunch of cucumbers; the savory pork is punctuated by funky fish sauce and a touch of sugar; and the pickled radishes and carrots are crunchy-tangy-spicy-sweet. 😋

Ingredients & Substitutions

Before you go getting scared off by a laundry list of ingredients, note that they’re all easy to find and many are likely to be in your pantry already. Here’s what to grab:

• Ground Pork - I love the richness of ground pork, but feel free to swap in ground turkey or ground chicken instead. 
• Fresh Thai Basil - I always plant at least a few Thai basil plants come summer. If you can’t find it at the store, regular basil or fresh mint can be used instead.
• Fresh Garlic - In our house, there’s no such thing as too much garlic; feel free to cut down if you prefer. You can also swap in ¼ teaspoon of garlic powder for each clove of fresh. Can’t do garlic? Swap in a few pinches of asafoetida instead.
• Green Onions - We’ll add these green beauties to both the Asian burger patties and the spicy mayo. I recommend using both the pale and dark green parts to get the most from your groceries. 
• Sugar - A touch of sugar helps balance out the yummy funk of fish sauce, plus helps the meat to caramelize beautifully. Feel free to swap in brown sugar, jaggery, or agave instead. 
• Cornstarch - For binding the grilled pork burgers together and giving them a tender consistency. Can’t do corn? Use an equal amount of potato starch instead.
• Fish Sauce - This potent-smelling condiment might not seem appealing at first whiff, but it adds tons of depth of flavor. Try and opt for brands that use minimal ingredients—I like Red Boat, which uses just anchovies and salt. Feel free to swap in soy sauce.

Spicy Mayo & Pickled Veggies

• Mayonnaise - Use any high-quality mayo you like. I prefer Kewpie for most Asian-inspired recipes, but Hellman's/Best Foods or Duke's are both excellent as well. 
• Sriracha - This spicy-sweet hot sauce has the viscosity of ketchup, making it ideal for whipping up an Asian-inspired “special sauce.” Feel free to swap in Korean gochujang for a slightly sweeter, saltier, more umami take. 
• Carrots & Radishes - This is the classic pickled veggie duo for banh mi. Daikon radish is the most authentic choice, but regular ol’ pink radishes are easier to find and offer the same peppery bite. Feel free to swap in turnips instead!
• Rice Vinegar - Since Joe and I are trying to cut down on added sugars, I opted for rice wine vinegar which is naturally sweeter than the white vinegar TMP's recipe called for. 
• Agave - This liquid sweetener has a lower glycemic index than sugar, plus it dissolves into the pickling liquid like a dream. I used just ½ as much agave as the original TMP recipe had called for sugar. Feel free to swap in regular sugar or another liquid sweetener like maple syrup or honey.
• Ground Pepper & Kosher Salt - The basics, for seasoning. Make sure to use freshly ground black pepper for the most piquant flavor. 

To Assemble

• Sesame or Brioche Hamburger Buns - Soft sesame seed buns are a departure from true banh mi, but remember: this is a banh mi-style pork burger. The softer buns and slight sweetness from brioche are great additions to the overall experience. 
• Toasted Sesame Oil - Regular sesame oil will work too; I just love the extra toasty flavor.
• Cucumber - Rather than pickling our cukes with the carrots and radishes, keeping them separate adds a layer of cool freshness that’s 🤌so good.
• Jalapeños - Optional, but excellent for a little extra heat. 
• Cilantro - The stems of cilantro are packed with flavor and are usually pretty tender. Just cut off any woody ends before using. Not a fan of cilantro? Swap in more Thai basil, regular basil, or mint. 

How To Make Asian-Style Pork Burgers

Step 1: Make Pickled Vegetables at least a day ahead for maximum flavor. Put julienned carrots and sliced radishes in mason jar or small bowl with a tight-fitting lid. Sprinkle with salt, shaking to coat. Let rest 10 minutes, then add remaining ingredients. Shake again, cover, and refrigerate for up to a month.

Step 2: Make Spicy Mayo. Combine all ingredients for sriracha aioli in a small bowl and set aside. Can be made up to a week in advance.

Step 3: Make Asian Pork Burger Mix. Combine all ingredients for burger patties in a large bowl. Using a muffin-sized disher, separate into 10 evenly sized patties, smooshing them slightly. You want nice, thick patties.

Step 4: Grill burgers over medium-hot coals (or high-medium heat on a gas grill) for about 5-6 minutes per side, or until the inside reaches 160ºF with an instant-read thermometer. Feel free to brush the grates with a little extra neutral oil to prevent sticking. Remove from heat and cover with tin foil. The residual heat should help them continue to cook to 165ºF. 

Step 5: Toast Buns. While patties are cooking, lightly brush inside of brioche buns with sesame oil. When burgers are almost finished, grill buns oil side down until toasted and golden brown.

Step 6: Assemble the banh mi burgers, spreading sriracha aioli on the bun, topping with cucumbers, burger patty, cilantro and mostly drained pickled veggies as your Asian slaw. Enjoy!

Optional Variations & Dietary Adaptations

This Asian burger recipe is delightful as is, but there are plenty of ways for you to make it your own. Here are a few ideas to get your creative juices flowing:

• Pork-Free - Make Asian chicken burgers or turkey burgers instead! Just don’t opt for super-lean ground chicken breast or extra-lean ground turkey or they’ll be too dry. 
• Gluten-Free - Treat this as an Asian pork meatballs recipe, shaping the ground pork mixture into balls and either using a regular pan, grill pan, or grilling basket to cook them. Serve over a bed of rice vermicelli noodles with all the fixin’s, using a little of the pickling liquid like a nuoc cham-style sauce. 
• Go Mini - Make Asian pork Hawaiian roll sliders, trading out the brioche buns for sweet Hawaiian rolls. 
• Dress Em Up - Feel free to add any of your favorite toppings like hoisin sauce, sweet chili sauce, teriyaki sauce, sambal oelek (spicy garlic chili paste), or pickled red onion slices. 

Expert Tips

• Beat grocery inflation by starting a small windowsill garden using your scraps. Save your radish roots and green onion butts to grow another bunch. Save a few large sprigs of basil to propagate new plants. 
• The pickled veggies should be made at least a day in advance. This will give them time to soak up all the yummy flavor of the pickling liquid. 
• The burger mix has some dry ingredients, including corn starch. Be sure to sprinkle the cornstarch on the mix last so it doesn’t get gummy sitting atop the pork, then immediately begin to mash up all the ingredients together. That said…
• Don’t overmix the meat mixture, or it’ll turn out tough. Mix just until the ingredients are well dispersed. 
• Invest in a good instant-read meat thermometer to prevent overcooking.
• Be sure to toast those buns! The sesame oil imparts a ton of flavor, and the crunch factor of the bread is greatly improved.

Serving Suggestions

These veggie-packed Asian pork burgers are perfectly satisfying all on their own. If you want to round out your meal with a side, try pairing them with:

• Spicy maple harissa sweet potatoes. Feel free to cut them into fries instead of layering like a tian, then air fry or bake to crispy perfection. Regular sweet potato fries with a side of spicy cilantro lime garlic sauce would also be delightful. 
• While they’re not from the same cuisine, kung pao style brussels sprouts are sticky, spicy, sweet perfection. 
• Make my kimchi fried rice, but omit the pork since you’re already getting plenty in the burgers.
• Serve with a side of spicy watermelon pineapple jalapeño salad for the ultimate al fresco meal.

Storage and Reheating Instructions

• The sriracha mayonnaise can be made up to a week ahead.
• Pickled veggies will keep for up to a month, so don’t be shy about getting a headstart. 
• Burger patties can be made up to a day ahead, then placed in an airtight container with no air touching the meat to prevent oxidation. You can also prep and freeze them, using patty paper and plastic wrap to wrap the patties, then placing them in a freezer-safe zip-top bag with all the air pressed out. They’ll keep for up to 2 months in the freezer. Defrost overnight in the fridge, then grill till the burgers reach an internal temperature of 165ºF. 
• Cooked burgers will keep well in an airtight container in the fridge for up to 5 days, or frozen for up to a month. Make sure to wrap them well with plastic wrap and use a freezer-safe bag with all the air pressed out to avoid freezer burn. 
• If possible, store the cooked burgers separate from the buns, sauce, and veggies to prevent the buns from getting soggy and stale. (Bread doesn’t do well in the fridge.)
• To serve leftover Asian burgers, allow to defrost overnight in the fridge, then reheat in the microwave, in a pan on the stove, or in the toaster oven until the internal temp hits 165ºF.

FAQs

More Burgers & Sandwiches For Grilling Season

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