Pork Bánh Mì Burger With Honey Sriracha Mayo

5 Burgers
38 min

If you’re looking to make an impression, this Pork Bánh Mì Burger is going to do the job. The sandwich consists of hoisin flavored ground pork patty on a brioche bun with Sriracha mayo. Topped with pickled carrots and daikon, fresh cucumber, watercress, and cilantro, this bánh mì is full of flavor and texture.

This sandwich has the full spectrum of flavors: savory, sweet, tangy, salty, spicy. They’re all in there. And that’s not to mention the umami from hoisin and sriracha. As for texture: the pillowy brioche bun, the tender pork patties, the fresh crunch of bean sprouts and cucumber, and tender greens provide great mouthfeel.

True Vietnamese bánh mì sandwiches are served on baguettes, but this brioche twist is just as delicious! If you have never had bánh mì, this one is sure to make you fall in love.

More information and additional images can be found at In Good Flavor.

Pork Bánh Mì Burger With Honey Sriracha Mayo
Recipe details
  • 5  Burgers
  • Prep time: 30 Minutes Cook time: 8 Minutes Total time: 38 min
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For the Pork Patties:
  • 1 1/2 pounds ground pork
  • 1/3 cup chopped scallion (green tops)
  • 1/2 cup finely chopped onion
  • 3 ounces bean sprouts, chopped (about 3/4 cup chopped)
  • 1 heaping teaspoon minced ginger
  • 1 heaping teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil
For the Sriracha Mayo:
  • 3/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 1/2 teaspoon Sriracha Hot Chili Sauce
For the Toppings:
  • baby watercress
  • cilantro
  • pickled carrots and daikon (recipe link: https://ingoodflavor.com/2014/08/01/pickled-carrots-and-daikon/)
  • thinly sliced cucumbers
  • bean sprouts
  • 5 brioche buns

In a large bowl, add pork, scallion, chopped onion, bean sprouts, minced ginger, minced ginger, hoisin sauce, soy sauce, and seasonings for pork patties. 
Combine until well blended without overworking the meat.
Divide into 5 equal parts.
Roll each into a ball and flatten 4.5-inch wide patties. Patties will be sticky.
Place on parchment lined tray for easy transfer to the skillet.
Preheat a large skillet between med/medium-high heat. Add oil. Cooking in batches, brown patties for 3-4 minutes on each side or until when meat is cooked through.
Transfer to a tray.
Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
Assemble burgers: Place patty on brioche bun. Slather a generous amount of sauce, add a 3 to 4 slices of cucumber, and a healthy pich of the remaining toppings. Cover with the top half of the brioche.
  • The cooked patties are 4-inch wide and over 3/4-inch thick, perfect for 5 brioche buns. Six slightly smaller and thinner patties can be made, perfect for regular hamburger size buns. Reduce cooking time slightly for 6 patties.
  • Adding Sriracha mayo to both halves of the brioche and on top of the patty helps keep the burger and toppings in place.
  • If you like spice, add fresh chili peppers to the topping.
  • Toasting buns is optional but very delicious.
In Good Flavor
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