Pork Bahn Mi Burgers

Vietnamese bahn mi sandwiches are meccas of unique flavor and texture and are a source of inspiration for these delicious ground Pork Bahn Mi Burgers! Buckle in your tastebuds for a tangy, savory, spicy, chewy ride to flavor town!

If you’ve ever tried a bahn mi sandwich, you can probably instantly re-taste the chewy baguette, savory pork, pickled veggies and creamy spicy heat that come from this Vietnamese and French-influenced sandwich! It’s truly one of a kind.

I tried to channel that very first mind-blowing tasting experience into these weeknight friendly Pork Bahn Mi Burgers! These have so many of the same textures and flavors as traditional bahn mi sandwiches yet are super approachable and easy to whip up.

We love making burgers because they cook quickly and you can pack a ton of flavors into every bite so I’m always on the hunt for new flavor combinations to stack in between two buns 😉 Ty and I are always drawn to Asian flavors and these burgers have all the savory, spicy, crave-worthy flavor that you’d expect!

Let’s start with a breakdown of a traditional Pork Bahn Mi Burgers…

Bahn mi’s have been loved for hundreds of years – ever since French colonists introduced Vietnamese to baguettes and paté in the 1860s! According to Wikipedia, “A typical Vietnamese roll or sandwich is a fusion of meats and vegetables from native Vietnamese cuisine.” We love a fusion moment around TSS!

Nearly all Bahn Mi Sandwiches are composed of:

• A crunchy, fluffy French baguette split in half lengthwise
• Vietnamese seasoned protein like pork or chicken
• Herbs like cilantro and/or basil
• Pickled veggies like cucumbers, carrots and diakon
• French condiments like butter, mayonnaise or paté
• Sriracha or chili paste for heat

Though they’re one of my favorite sandwiches, it’s not one I have ever recreated to an exact T at home I’ve always left it to the professionals! Our burger version of the adored Sammy uses familiar ingredients and easy techniques, making them super weeknight friendly.

Now here’s what to expect in our Pork Bahn Mi Burgers…

The full Pork Bahn Mi Burgers recipe is below, but here’s what you need to make these burgers:

• ground pork
• yellow onion
• minced garlic
• fresh basil
• fresh cilantro
• chopped green onions
• Worcestershire sauce (or fish sauce)
• toasted brioche buns

Then for the Toppings!

• quick pickled cucumbers and carrots: chopped veggies will sit in vinegar while you cook the burgers, giving them a tangy zip and crunch
• fresh jalapeños: all about that heat! skip if you’re sensitive
• fresh cilantro: adds extra herby freshness to the burger and pulls in some of that traditional bahn mi flavor
• greek yogurt + sriracha sauce: spicy and cooling, the sauce ties the burgers altogether

Here’s how you’ll make these Pork Bahn Mi Burgers:

1. Chop carrots and cucumbers for pickling.
2. Place veggies into a bowl, season with S+P then cover with vinegar (I used a combo of apple cider + red wine vinegars)
3. Combine all flavorings for burgers first, then add in ground pork. Mix gently.
4. Divide burger mix into four equal sections, then form patties. Place into refrigerator for 10 minutes (this will prevent crumbling!)
5. Heat a grill pan over medium high heat.
6. Spray pan with cooking spray, then place all four patties on. Don’t budge for 4-5 minutes.
7. Carefully flip burgers and cook for another 4-5 minutes. Remove from pan.
8. Spray halved burger buns with cooking spray, then with heat on medium, toast buns.
9. Mix together Greek yogurt and sriracha, seasoning to taste.
10. Assemble burgers by spreading sauce on both sides of bun, topping with pickled veggies, fresh jalapeños, cilantro leaves and burger patty!

Tips for Perfectly Cooked Pork Patty

The key to a delicious burger is a perfectly cooked patty. Here are a few tips to ensure your pork patties come out juicy and flavorful:

• Don’t Overmix the Meat:  When mixing your ingredients, use a gentle hand. Overmixing can lead to tough, dry burgers.
• Forming the Patties: Once you’ve mixed your ingredients, form them into equal-sized patties that are slightly larger than your burger buns. This allows them to shrink a bit during cooking. Make a small indentation in the center of each patty to prevent them from puffing up in the pan.
• The Chill Factor: After forming your patties, place them on a baking sheet and refrigerate them for at least 10 minutes. This helps the meat firm up and prevents them from crumbling when cooked.
• Searing for Flavor: When cooking your burgers, let them sear undisturbed for a few minutes on each side. This creates a beautiful golden brown crust that locks in the juices.

FAQ Section

Can I Use Substitutions?

Absolutely! The beauty of this recipe is its flexibility. Here are a few substitutions you can make to fit your preferences or dietary needs:

• Ground Meat: While ground pork is traditional, you can also use ground chicken or turkey to lighten things up. Just be sure to adjust the cooking time based on the type of meat you choose.
• Fish Sauce: Fish sauce adds a deep savory flavor to the pork, but if you don’t have any on hand, you can substitute an equal amount of soy sauce or Worcestershire sauce.
• Brioche Buns: These soft, buttery buns are perfect for soaking up all the delicious juices from the burger. However, you can also use hamburger buns, pretzel buns, or even lettuce wraps for a low-carb option.
• Sriracha Mayo: If you don’t like things too spicy, you can use regular mayonnaise or mix in a milder hot sauce like sriracha mayo. For a tangy twist, try using Kewpie mayo (a Japanese mayonnaise) instead.
• Pickled Vegetables: Don’t have time to pickle your own vegetables? No problem! You can use store-bought pickled vegetables or kimchi instead.

Can I use ground chicken instead of pork?

Absolutely! This recipe is flexible. For a lighter option, feel free to substitute ground chicken or turkey for the pork. Just be sure to adjust the cooking time slightly depending on the type of meat you choose.

How do I know when my Pork Bahn Mi Burgers patties are cooked through?

The best way to ensure your burgers are cooked through is to use a meat thermometer. The internal temperature for safe consumption of ground pork is 160°F (71°C).

I don’t have a grill.  Can I still cook these burgers?

Absolutely! These Pork Bahn Mi Burgers cook up beautifully in a large skillet or cast iron pan over medium heat.

What substitutions can I make for the brioche buns?

Brioche buns are fantastic for their soft, buttery texture, but feel free to use what you have on hand!  Hamburger buns, pretzel buns, or even lettuce wraps all work well with these burgers.

What are some topping recommendations for these burgers?

The beauty of these Banh Mi Burgers is their versatility! Here are a few ideas to take your burger to the next level:

• Fresh herbs: Cilantro sprigs, mint leaves, green onions, or even a sprinkle of chopped Thai basil add a refreshing touch.
• Quick pickled vegetables: Thinly sliced red onion or julienned jicama add a nice crunch and tangy flavor.
• Fresh chiles: For those who love heat, add a few slices of jalapeño or serrano pepper for a kick.
• A squeeze of lime: A drizzle of fresh lime juice adds a touch of acidity and brightness to the burger.

These burgers are the ultimate fusion of flavors and textures! I hope I’ve done my part to convince you to dive in 🙂 A big thank you to The Modern Proper for the inspiration for this recipe!

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