There’s something oddly satisfying about biting into a juicy burger that’s had a little trip to Vietnam. This pork banh mi burger is exactly that kind of experience—where comfort food meets a hit of heat, crunch, and tang. We’ve taken classic pork recipes and spun them into something new and wildly flavorful. Ground pork gets a fragrant makeover with garlic, ginger, and a dash of fish sauce. A quick pickled carrot and daikon situation adds brightness, while a slather of creamy sriracha mayo ties it all together like a warm hug with a spicy kick. If you’ve got pork sausage recipes and pork belly recipes saved for cooler months, this one’s your answer to pork recipes for dinner when you want big flavor with less fuss. Whether you’re dipping your toes into Asian pork recipes or you’ve had a long-standing crush on pork dishes, this burger’s for you. It hits every note—savory, tangy, slightly sweet—and it’s ready faster than your favorite takeout.

1) Key Takeaways
2) Easy Pork Banh Mi Burger Recipe
3) Ingredients for Pork Banh Mi Burger
4) How to Make Pork Banh Mi Burger
5) Tips for Making Pork Banh Mi Burger
6) Making Pork Banh Mi Burger Ahead of Time
7) Storing Leftover Pork Banh Mi Burger
8) Try these Main Course recipes next!
9) Pork Banh Mi Burger Recipe
10) Nutrition

1) Key Takeaways

This pork banh mi burger recipe mixes classic flavors with Vietnamese-style crunch and spice.
The pork patties are easy to season and cook, and the toppings are fresh and full of texture.
You can make this pork recipe ahead of time or store leftovers with minimal fuss.
It’s a flexible, crowd-pleasing dinner idea made from simple ingredients and bold flavors.

2) Easy Pork Banh Mi Burger Recipe

Here’s the thing with burgers. You think you’ve seen them all, then something like this pork banh mi burger shows up and flips the table. I made these on a Thursday night, fully intending to have leftovers, and not a single one survived. When a pork recipe this simple can bring that kind of energy, you hang on to it.

This one’s about balance. You’ve got the warmth from the juicy pork patties, the crunch from tangy pickled veggies, and a creamy sriracha mayo that holds it all together. It’s not just dinner—it’s dinner with a twist. I love pork dishes like this where every element earns its spot.

I call this a weeknight win and a weekend hero. Whether you’re new to Asian pork recipes or just looking for solid pork recipes for dinner, this one’s worth bookmarking. The flavors stay sharp, the prep is no-fuss, and it makes plain ground pork feel like the main event.

3) Ingredients for Pork Banh Mi Burger

Ground Pork: Use one pound of ground pork for the patties. It’s tender, flavorful, and a great base for soaking up all that seasoning. This makes it perfect for pork sausage recipes and adaptable for other pork recipes too.

Garlic: Fresh, minced garlic adds bold depth to the pork patties. Just two cloves do the trick but make a big difference in the final flavor.

Fish Sauce: It may smell intense, but trust me, fish sauce adds the kind of umami that turns good into great. It gives the pork that savory edge.

Ginger: Freshly grated ginger brings a warm spice and gentle heat that works beautifully with the pork. Don’t skip this one.

Sugar, Salt, Pepper: Just a touch of sugar balances out the saltiness of the fish sauce. Salt and pepper round everything out.

Mayonnaise: Creamy mayo is the base for the sriracha sauce. It’s smooth, cool, and helps tone down the spice if needed.

Sriracha: This brings the heat. Mix it with mayo and you’ve got a spicy sauce that’s perfect for burgers.

Carrot and Daikon: Shred and pickle them to add crunch and a burst of sweet-tangy flavor. They’re what give this burger its banh mi soul.

Rice Vinegar, Sugar, Salt: These pickle the vegetables quickly while keeping them crisp and bright.

Brioche Buns: Toasted and slightly sweet, these buns are soft but hold up to the juicy pork and toppings.

Fresh Cilantro, Cucumber, Jalapeño: These are the final flavor boosters. They add freshness, texture, and spice.

4) How to Make Pork Banh Mi Burger

Step 1. Start by pickling your veggies. Toss the shredded carrot and daikon in a bowl with rice vinegar, sugar, and salt. Let them sit while you prep the patties. They’ll get tangier as they rest.

Step 2. Mix the ground pork, garlic, fish sauce, ginger, sugar, salt, and pepper in a bowl. Use your hands to combine everything. Shape into four equal patties, just like you’d do for any great pork belly recipes turned burger.

Step 3. Heat a skillet over medium heat. Cook the pork patties for 4 to 5 minutes per side, until golden and cooked through. You want a nice crust on the outside.

Step 4. Stir together the mayo and sriracha in a small bowl. You can make it spicier or milder depending on who’s coming to dinner.

Step 5. Toast your buns. This part is small, but it really matters. A toasty bun keeps everything from going soggy.

Step 6. Build the burgers: spread sriracha mayo on both buns, stack the patty, pickled veggies, cucumber, jalapeño, and fresh cilantro. Top it off and press gently to hold everything together.

5) Tips for Making Pork Banh Mi Burger

Keep the patties slightly thick. Too thin and they’ll dry out before they cook through. Ground pork needs that bit of thickness to stay juicy and tender.

Don’t skip the pickled veggies. They cut the richness of the pork and give every bite a nice crunch. If daikon’s not handy, radish works too. The key is keeping it fresh and light.

Toast those buns. I know, I said it already, but it’s worth repeating. A warm, toasty bun keeps the texture just right. A little crisp on the edge, soft on the inside. And that sriracha mayo? Make extra. You’ll want it for fries or to dip veggies too.

6) Making Pork Banh Mi Burger Ahead of Time

If you want to get ahead, make the patties and the pickled veggies the day before. Just cover the patties and keep them in the fridge until it’s time to cook. The veggies actually taste better after a few hours of marinating, so go ahead and prep those early.

You can also mix the sriracha mayo in advance and keep it chilled. Just stir it again before using. When it comes to assembly, wait until just before eating to stack everything so the buns stay dry and the textures stay sharp.

These burgers are perfect for casual dinners, meal prep, or even game day. They travel well and taste just as good slightly warm as they do hot off the skillet.

7) Storing Leftover Pork Banh Mi Burger

Store the cooked patties in an airtight container in the fridge. They’ll stay good for three to four days. Reheat gently in a skillet or microwave just until warmed through.

Keep the pickled veggies and sriracha mayo in separate containers. The veggies hold up well for several days and the mayo stays fresh for a week or more. If your buns go a little soft, pop them in the oven for a few minutes to bring them back to life.

Assembled burgers don’t store well, so build them fresh for the best texture. Keep everything separate, and lunch or dinner’s halfway done before you even start.

8) Try these Main Course recipes next!

9) Pork Banh Mi Burger Recipe