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–+ servings

Banh Mi Pork Burgers

Adapted from The Modern Proper
These delicious Pork Burgers have all of the flavors of a Vietnamese banh mi prettily packaged in shiny, soft brioche buns. Pair them with my Spicy Pineapple Watermelon Salad for a perfect grill-out menu.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Pickling Time 1 day
Total Time 1 day 20 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Asian, Barbecue, BBQ, Fusion, Vietnamese
Servings 10 burgers
Calories 383 kcal

Equipment

Ingredients
  

Burger Patties

  • 2 lb Ground Pork
  • 1 bunch Fresh Basil chopped
  • 10 cloves Garlic minced
  • 8 Green Onions chopped
  • 2 tablespoon Sugar
  • 2 tablespoon Corn Starch
  • 2 tablespoon Fish Sauce
  • 1 tablespoon Freshly Ground Pepper
  • 2 ½ teaspoon Kosher Salt

Sriracha Aioli

Pickled Banh Mi Vegetables

To Assemble

  • 10 Brioche Burger Buns
  • ⅓ C Toasted Sesame Oil
  • 1 Cucumber sliced thin
  • 1 bunch Cilantro roughly chopped, tough stems removed
  • 3 Jalapeños sliced thin (optional)

Instructions
 

  • Make pickled vegetables at least a day ahead for maximum flavor. Put julienned carrots and radishes in mason jar or other container 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.
  • Combine all ingredients for sriracha aioli and set aside. Can be made up to a week in advance.
  • Combine all ingredients for burger patties in a large mixing bowl. Using a muffin sized disher, separate into 10 evenly sized patties, smooshing them slightly. Grill on medium-high for about 5 minutes per side, or until the inside reaches 160F.
  • 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.
  • Assemble the banh mi burgers, spreading sriracha aioli on the bun, topping with cucumbers, burger patty, cilantro and mostly drained pickled veggies. Enjoy!

Notes

  • Pickle vegetables at least one day in advance. They will keep in the refrigerator for up to a month.
  • Sriracha aioli can be made up to a week ahead and refrigerated.
  • 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.

Nutrition

Calories: 383kcalCarbohydrates: 11gProtein: 17gFat: 30gSaturated Fat: 9gCholesterol: 68mgSodium: 1126mgPotassium: 458mgFiber: 1gSugar: 5gVitamin A: 3382IUVitamin C: 14mgCalcium: 45mgIron: 1mg
Keyword Cheap, Easy, Fast, Grilled, Grilling, Healthy, Pork, Summer
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