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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 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 comes 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 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 — 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-worthiness that you’d expect!

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

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 Bahn Mi Burgers…

The full 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!

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!

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!

Pork Bahn Mi Burgers

Vietnamese bahn mi sandwiches are meccas of unique flavor and texture and are a source of inspiration for these weeknight ready ground pork burgers!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American, Asian
Servings 4 burgers

Ingredients
  

  • 1 lb. ground pork
  • ½ yellow onion minced
  • 1 tbsp. minced garlic about 2 cloves
  • 2 green onions chopped finely
  • 6 fresh basil leaves chopped finely
  • 1 small handful fresh cilantro chopped finely
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 1 tbsp. Worcestershire sauce or fish sauce

toppings/for assembly

  • 2 peeled carrots cut into thin strips
  • 1/2 English cucumber sliced
  • 1 cup vinegar I used 1/2 apple cider vinegar, 1/2 red wine vinegar
  • 1 small jalapeño sliced thinly
  • ¾ cup greek yogurt I used 2% milkfat
  • 4 brioche burger buns

Instructions
 

  • Chop carrots and cucumbers for pickling. Place into a small bowl, season with salt and pepper, then cover with vinegar. Set aside.
  • In a mixing bowl, combine all ingredients for burgers sans meat first, then add in ground pork. Mix gently (don't overmix!).
  • Divide burger mix into four equal sections, then form patties. Place onto a sheet pan and into refrigerator for 10 minutes (this will prevent crumbling!).
  • Heat a grill pan over medium high heat. When warm, spray well with cooking spray, then place on all four patties. Don't budge for 4-5 minutes.
  • Carefully flip burgers and cook for another 4-5 minutes. Remove from pan.
  • Spray halved burger buns with cooking spray, then with grill pan heat on medium, toast buns for 1-2 mins.
  • Mix together greek yogurt and sriracha, seasoning to taste.
  • Assemble burgers by spreading sauce on both sides of bun, topping with pickled veggies, fresh jalapeños, cilantro leaves and burger patty!
Keyword bahn mi, burger, carrots, cucumbers, french, grilled, ground pork, pickled, sandwich, sriracha, vietnamese
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