Vietnamese Banh Mi Burger

About This Recipe

This burger reimagines banh mi, Vietnam's iconic baguette sandwich, in patty form. Banh mi itself is a product of French colonial influence meeting Vietnamese flavor and technique — a crusty baguette filled with pork, pate, pickled vegetables, and fresh herbs — and this version keeps that same combination while swapping the baguette structure for a burger bun and grilled patty. Ground pork seasoned with lemongrass, garlic, and fish sauce forms the base, echoing the flavor of Vietnamese cha lua or grilled pork used in traditional banh mi fillings. The toppings are non-negotiable for authenticity: do chua (pickled carrot and daikon), fresh cilantro, cucumber, and sliced jalapeño, all built for the same bright, crunchy contrast against the rich pork that defines a proper banh mi. A pate-spiked mayo, blending the traditional pate spread with mayonnaise for easier application, ties the whole burger back to its French-Vietnamese roots.

Ingredients

Serves 5

• 700 gground pork
• 2 stalkslemongrass(finely minced)
• 3 clovesgarlic(minced)
• 2 tbspfish sauce
• 1 tbspsugar
• 1 tspblack pepper
• 2 tbspvegetable oil
• 0.33 cupmayonnaise
• 2 tbspliver pate(optional)
• 4burger buns
• 1 cuppickled carrot and daikon (do chua)
• 1cucumber(thinly sliced)
• 1jalapeño(thinly sliced)
• 0.5 cupfresh cilantro(leaves)

Instructions

1. 1

   Season the pork

   In a bowl, gently combine ground pork, lemongrass, garlic, fish sauce, sugar, and black pepper. Mix just until incorporated.

2. 2

   Shape the patties

   Divide into 4 portions and shape into patties about 3/4 inch thick.

3. 3

   Make the pate mayo

   Whisk mayonnaise and liver pate together until smooth, if using; otherwise use plain mayonnaise.

4. 4

   Cook the patties

   Heat oil in a skillet over medium heat. Cook patties 5-6 minutes per side until well-browned and cooked through to 160°F (71°C) internal temperature.

5. 5

   Toast the buns

   Lightly toast the cut sides of the buns in the same pan for the last minute.

6. 6

   Assemble

   Spread the pate mayo on both bun halves. Add the patty, then top with pickled carrot and daikon, cucumber, jalapeño, and a generous handful of cilantro.

7. 7

   Serve immediately

   Close with the top bun and serve right away while everything is fresh and crisp.

Variations

• •

  Use ground chicken instead of pork for a lighter version, adjusting seasoning slightly.

• •

  Skip the pate for a simpler, more accessible version if it's hard to find.

• •

  Add a fried egg on top for a heartier banh mi-inspired burger.

Storage

Refrigerate cooked patties up to 3 days in an airtight container. Do chua keeps well refrigerated for over a week. Assemble the burger fresh rather than storing it built.

Frequently Asked Questions