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.
Serves 5
In a bowl, gently combine ground pork, lemongrass, garlic, fish sauce, sugar, and black pepper. Mix just until incorporated.
Divide into 4 portions and shape into patties about 3/4 inch thick.
Whisk mayonnaise and liver pate together until smooth, if using; otherwise use plain mayonnaise.
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.
Lightly toast the cut sides of the buns in the same pan for the last minute.
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.
Close with the top bun and serve right away while everything is fresh and crisp.
Mix the ground pork gently and briefly — overworking it makes the patty dense rather than juicy.
Make the do chua at least an hour ahead if starting from scratch, since it needs time to pickle properly.
Cook the pork patties to 160°F (71°C) internal temperature since this is ground pork, which needs to be fully cooked through.
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.
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.
Banh mi developed in Vietnam during French colonial rule, combining the French baguette with Vietnamese fillings like pate, pickled vegetables, and fresh herbs, and it remains one of Vietnam's most recognized culinary exports worldwide.
Vietnamese and other Asian grocery stores typically carry pork liver pate in cans; it's optional, so the burger works well without it too.
Yes, it keeps well refrigerated for over a week and actually improves in flavor after the first day.
The mixture may need a light hand when shaping, or make sure it's cold before cooking — chilling the patties for 15 minutes before cooking helps them hold together.
Per serving (340g / 12.0 oz) · 5 servings total
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