Pork Banh Mi Smash Burgers

Pork banh mi smash burgers are a quick and satisfying twist on the classic Vietnamese sandwich, blending the juicy flavor of pork burgers with bright, tangy pickled veggies and creamy mayo in a toasted brioche bun. Whether you are craving something special for a weekend lunch or need a crowd-pleaser for game day, this recipe delivers big flavor with simple steps and everyday ingredients.

I first made this when I wanted something fun but easy for a backyard cookout. The zingy slaw won over everyone and now it is a staple when friends visit.

Gather Your Ingredients

• Pork mince: In the seven to eight ounce range delivers juicy patties and is economical. Go for a blend with a little fat to avoid dryness
• Large garlic clove: Gives the burgers a savory base. Fresh bulbs are best since they are juicier
• Small banana shallot: Adds natural sweetness and color. Pick firm unblemished bulbs
• Freshly grated ginger: Brightens everything. Use firm ginger with a thin taut skin
• Salt: Not only seasons but also pulls out moisture for better browning. Use fine sea salt for even distribution
• Toasted sesame oil: Enhances the meaty depth. Look for a reputable brand that smells nutty but not burnt
• Neutral light oil: Ensures crisping without added flavor. Sunflower or vegetable oil both work
• Toasted brioche buns: Add a pillowy slightly sweet base. Choose buns that feel soft but sturdy
• Small carrot and daikon radish: Bring crunch and a touch of sweetness. Pick ones that feel heavy for their size with smooth skins
• Rice wine vinegar: Quick-pickles the veg for that classic banh mi taste. Choose an unseasoned variety for control over flavor
• Pinch salt and sugar: Balance out the vinaigrette. Use fine crystals so they dissolve quickly
• Kewpie mayonnaise: For creamy richness. Japanese mayonnaise is richer but you can use classic if preferred
• Fresh coriander: Brings herbal notes. Look for fragrant leaves without wilting
• Sriracha: Offers subtle heat. Squeeze bottle brands are easiest for drizzling

How to Make It

Make the Slaw:

Use a sharp vegetable peeler to create thin ribbons from the peeled carrot and daikon then use a knife to finely shred the ribbons. Toss the shredded strips in a bowl with rice wine vinegar a pinch of salt and a pinch of sugar. Let this mixture rest to gently pickle and soften while you prepare everything else.

Prep the Garlic and Shallot:

Finely mince the peeled garlic clove. The shallot should be peeled sliced in half lengthwise then each half quartered before thin slicing. This keeps the pieces short so they will not burn when you cook the burger patties.

Mix the Burger Patties:

In a mixing bowl combine pork mince minced garlic chopped shallot freshly grated ginger salt and toasted sesame oil. Mix thoroughly with your hands until the ingredients are just combined and try not to overwork. Divide into two equal balls for patties.

Cook the Burger Patties:

Heat a large nonstick frying pan over medium high. Add a splash of light oil or use a spray for the barest coating. Place the pork balls in the pan. Flatten each firmly with a spatula to form a thin patty. Let cook without moving for several minutes so a golden crust forms. Flip with a sturdy spatula press down again and cook until done through and caramelized on both sides.

Prepare the Slaw Topping:

While the burgers finish squeeze the pickled slaw over the sink to remove as much liquid as possible. Return the drained slaw to its bowl and stir in roughly chopped fresh coriander for a burst of color and flavor.

Assemble the Burgers:

Spread a generous coating of Kewpie mayonnaise on the bottoms of toasted brioche buns. Place a hot smash burger on each bun. Divide the vibrant slaw atop the burgers. Drizzle with sriracha. Finish with the top half of each brioche bun and serve right away.

The Kewpie mayonnaise brings a creamy tang I have loved since trying real banh mi sandwiches in Saigon. It is always the first ingredient my friends ask about and no one misses out on adding a little extra.

Flavor Boosters

Storage Tips: Burgers store well in the fridge for up to two days, just cool fully before wrapping tightly. To reheat, simply warm in a skillet over low heat or in a preheated oven at three hundred degrees until hot. The pickled slaw keeps separately in its own airtight container for up to three days; assembled burgers are best enjoyed fresh.

Serving Suggestions

Serve these burgers with sweet potato fries, sesame noodles, or a crunchy cucumber salad. For a lower carb option use lettuce wraps instead of buns and pile on the slaw. Extra sriracha or hoisin sauce can be set out for those who love more heat.

Creative Twists

Ingredient substitutions: you can try ground turkey or chicken for a lighter take—just remember they may cook a bit faster and can dry out so check often. For the slaw, regular radish can swap in for daikon in a pinch. Swiss rolls or potato buns work if you cannot find brioche. For the vinegar, any mild clear vinegar such as apple cider will work.

A squeeze of lime brightens the whole dish and cuts the richness. These burgers are sure to become a new favorite for any burger night.

Common Questions About This Recipe

→ Can I use a different type of meat?

Yes, you can substitute pork mince with ground chicken, beef, or turkey for similar results. Adjust seasoning to complement the chosen meat.

→ What kind of buns work best?

Toasted brioche buns add a rich flavor and soft texture, but you can use crusty baguettes or soft sandwich rolls as alternatives.

→ How should I prepare the carrot and daikon slaw?

Use a peeler to create ribbons, then shred into thin strips. Toss with rice wine vinegar, salt, and a pinch of sugar for a tangy, crunchy topping.

→ Can I make the smash burgers ahead of time?

You can form the patties and prepare the slaw in advance. Cook the burgers just before serving to keep them juicy and flavorful.

→ Is Kewpie mayonnaise necessary?

Kewpie is recommended for its rich, creamy taste, but you can use regular mayonnaise if preferred. Add a splash of rice vinegar to mimic the flavor.

→ How spicy is the burger?

The sriracha drizzle adds a gentle heat. Adjust the amount or omit it based on your spice preference.