There’s something absolutely joyful about the messy, crunchy, and flavour-packed Pork Banh Mi Smash Burgers Recipe that instantly makes any casual lunch feel like a special occasion. When you bite into that golden, caramelised pork patty layered with tangy, fresh slaw and creamy Kewpie mayo on a toasty brioche bun, you’ll notice the perfect balance of textures and Vietnamese-inspired flavors wrapped in a cozy bite. This recipe is a fun pick for weeknight dinners or weekend hangouts when you want a burger with a twist that feels both comforting and exciting.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Pork Banh Mi Smash Burgers Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
I was first inspired to create this Pork Banh Mi Smash Burgers Recipe by my love of smash burgers and the vibrant flavors of classic Vietnamese bánh mì sandwiches. What makes this recipe unique is how it marries the crispy edges and juicy inside of a smashed pork patty with the zingy, pickled slaw that gives each bite a refreshing crunch. That initial sizzle in the pan and the waft of toasted sesame and garlic create a moment you won’t forget. It’s that delightful mix of savory, tangy, and creamy that keeps me coming back to this recipe.
Why You’ll Love This
This Pork Banh Mi Smash Burgers Recipe is your new go-to for easy, flavorful burgers with a fresh twist. The vibrant slaw cuts through the richness perfectly, while the pork's caramelised crust adds an addictive crunch that turns humble pork mince into real magic.
- Texture That Melts: Crispy-edged patties with juicy insides make every bite irresistibly tender.
- Flavor Layers You’ll Crave: Garlic, ginger, sesame oil, and tangy slaw bring complex savory and bright notes that sing together.
- Quick to Master: Smash cooking technique is simple and fast, perfect for busy nights but impressive enough for guests.
- Perfect Anytime Meal: Whether lunch or dinner, casual or a relaxed party, these burgers fit seamlessly.
The Essentials: Ingredients That Do the Work
Choosing the right ingredients for this Pork Banh Mi Smash Burgers Recipe really elevates the final result. You want fresh aromatics and good quality pork mince to build that juicy, flavorful patty, while a crisp carrot and daikon slaw adds freshness that cuts the richness beautifully.
- Pork mince: Look for good quality, ideally with a bit of fat (around 20%) for juicy patties that hold together well when smashed.
- Banana shallot and garlic: These soften into sweet, fragrant bursts of flavor inside the burger – fresh is best.
- Kewpie mayonnaise: This Japanese mayo adds tangy creaminess that’s silkier and less sharp than regular mayo.
- Carrot and daikon radish for slaw: They should be firm and fresh, bringing the perfect crunch and slight sweetness.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Pork Banh Mi Smash Burgers Recipe to Life
Step 1 — Gather, Chop, and Prep
I always start with prepping the slaw because it benefits from a little rest time to develop that perfect pickled edge. Peel the carrot and daikon, then use a vegetable peeler to slice them into ribbons. Next, finely shred the ribbons to make every forkful crisp and light. For the pork, peeling and mincing the garlic and shallot finely ensures an even flavor throughout. When you slice the shallot carefully to quartered layers, you avoid those long edges that might burn and ruin the texture of your burger patties.
Step 2 — Heat, Stir, and Build Flavor
Heat your non-stick pan until it’s just hot enough to sizzle but not smoking—this balance is key. Roll your pork mixture into balls and place them in the pan with a light drizzle of oil. Press down firmly with a spatula for that trademark smash: you’ll hear a satisfying sizzle and see those edges brown and caramelise beautifully. When you flip the burgers, the aroma of garlic and sesame oil will fill your kitchen — a sign you’re on the right track. While cooking the other side, gently squeeze out any juices from the slaw to keep it crisp, then toss in fresh coriander for that signature punch.
Step 3 — Finish and Taste-Test
After your patties are golden and cooked through, it’s time to assemble. Generously spread Kewpie mayo on the bottom bun, nestle that juicy pork smash on top, and crown it with the vibrant slaw. A drizzle of sriracha adds just the right kick if you're feeling adventurous. Take a moment to taste a bite before serving; the warm bun, crunchy slaw, and creamy mayo balance beautifully — but if you want a little more tang or heat, tweak it now! This recipe is forgiving, so don’t be shy with your tweaks.
Pro Moves to Elevate It
To make your Pork Banh Mi Smash Burgers Recipe truly shine, it helps to know a few chef secrets I’ve picked up while testing this out in my kitchen on many cozy evenings.
- Heat Wisdom: Keep your pan hot but not smoking—too hot and the pork can burn before cooking through; too low and you miss that beautiful crust.
- Timing Trick: Smash and flip just once to keep those crispy edges intact and juicy interior locked in.
- Make-Ahead Strategy: Assemble the slaw in advance to let flavors meld; just dress it with coriander right before serving to keep it fresh.
- Common Slip-Up: Don’t skip the squeeze of excess liquid from slaw—it keeps the burger assembly from getting soggy.
Switch It Up: Creative Variations
Even though this Pork Banh Mi Smash Burgers Recipe is fantastic as-is, I love playing around with the basics to keep things exciting. Swap in turkey or chicken mince for a lighter twist, or add finely chopped lemongrass to the pork for an extra fragrant layer. If you adore heat, mix chili flakes right into the pork before cooking or spice up the mayo with some lime juice and extra sriracha. For a different crunch, try pickled cucumbers or fresh jalapenos in the slaw instead of daikon.
When You’re Feeling Bold
Crank up the heat by adding fresh bird’s eye chilies into your mince mix or try topping the burger with a fried egg for that rich, runny yolk contrast. You could even blend in chopped peanuts for texture or swap the brioche buns for fluffy steamed bao buns to bring the sandwich a whole new soft and pillowy experience. These little twists let you make this recipe your unmistakable signature dish.
Storage & Reheating Tips
If you end up with leftovers from your Pork Banh Mi Smash Burgers Recipe (unlikely, but lucky you!), store the patties and slaw separately in airtight containers in the fridge. Patties keep beautifully for up to 3 days; reheat them gently in a skillet over medium heat to keep the crust crisp instead of microwaving. Slaw is best fresh but can last a day or two in the fridge if well covered. For longer storage, freeze the patties wrapped tightly; thaw overnight in the fridge before reheating.
Serving Inspiration
I love pairing these burgers with sweet potato fries or crunchy cucumber salad for a fresh side contrast. For a casual night in, a cold beer or an iced green tea complements the tangy, spicy flavors perfectly. If you’re elevating for guests, serve with a side of lemongrass-infused pickled veggies and a drizzle of peanut sauce to add an extra layer of decadence to the plate. Either way, you’re set for a crowd-pleasing meal that’s vibrant and satisfying.
Frequently Asked Questions
Absolutely! Ground chicken, turkey, or even a mix of beef and pork work wonderfully. Just adjust cooking times slightly for leaner meats to ensure juicy results.
Use a good quality non-stick pan or cast iron skillet and ensure it’s sufficiently heated before adding the pork balls. A light coating of oil also helps create that golden crust without sticking.
Definitely. Making the slaw an hour or two in advance helps the flavors meld nicely. Just add the coriander last minute for freshness and crunch.
I love using toasted brioche buns because they’re slightly sweet and soft yet sturdy enough to hold all the layers without falling apart. You could also try soft bao buns for a fun twist.
Notes & Handy Tools
A sturdy non-stick skillet or cast iron pan is a game-changer for smashing these pork patties perfectly. A sharp knife and a vegetable peeler are essential for creating that delicate slaw texture. I also recommend having a sturdy spatula with a flat edge — it makes those satisfying “smash” moments so much easier. Finally, a small bowl for tossing the slaw keeps everything neat and ready to assemble without fuss.
PrintFull Recipe
Pork Banh Mi Smash Burgers Recipe
Pork Banh Mi Smash Burgers combine the flavors of a traditional Vietnamese banh mi sandwich with juicy smashed pork burgers. These burgers feature seasoned pork mince infused with garlic, shallot, ginger, and sesame oil, topped with a tangy and fresh carrot and daikon slaw, finished with creamy Kewpie mayonnaise and spicy sriracha on toasted brioche buns for a perfect fusion meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese fusion
Ingredients
For the Pork Smash Burgers
- 200–250g pork mince (7-8 oz)
- 1 large garlic clove, peeled and minced
- 1 small banana shallot, quartered and thinly sliced
- ½ tablespoon Kewpie mayonnaise, plus extra for serving
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- ½ teaspoon toasted sesame oil
- light oil for cooking
- 2 toasted brioche buns
- sriracha, for serving
For the Banh Mi Slaw
- 1 very small carrot, peeled
- 1 small piece daikon radish, peeled
- 2 teaspoon rice wine vinegar
- pinch of salt
- pinch of sugar
- small handful fresh coriander, roughly chopped
Instructions
- Prepare the slaw: Peel the carrot and daikon radish. Use a peeler to slice them into ribbons, then finely shred these ribbons into thin strips. Combine roughly equal parts carrot and daikon in a small bowl, toss with rice wine vinegar, a pinch of salt, and a pinch of sugar. Set aside to marinate.
- Mix the burger ingredients: Peel and mince the garlic clove. Peel the shallot, slice it lengthwise, then quarter it to create small quartered slices. Combine the minced garlic, sliced shallot, Kewpie mayonnaise, grated ginger, salt, toasted sesame oil, and pork mince in a bowl. Mix thoroughly to evenly distribute the seasonings.
- Cook the pork smash burgers: Heat a large non-stick frying pan over medium-high heat. Divide the pork mixture into two equal portions and roll each into a ball. Add a splash of light oil or spray the pan with olive oil spray. Place the pork balls in the pan, then flatten each with the back of a spatula to form patties. Cook until the bottom is golden and caramelized, then flip the patties, flatten again, and cook the other side thoroughly.
- Finish the slaw: After flipping the burgers, squeeze any excess liquid from the slaw over the sink to avoid sogginess. Return the slaw to the bowl and stir in the roughly chopped coriander to add freshness and aroma.
- Assemble the burgers: Spread a generous amount of Kewpie mayonnaise on the bottom halves of the toasted brioche buns. Place the cooked pork smash burger on top, then divide the banh mi slaw evenly over each burger. Drizzle with sriracha to add a spicy kick. Top with the remaining bun halves and serve immediately for a flavorful and satisfying meal.
Notes
- For the best texture, make sure to squeeze excess liquid from the slaw to prevent soggy buns.
- The shallot is quartered to avoid long slices that might burn during cooking.
- Use Kewpie mayonnaise as it provides a slightly sweet umami flavor compared to regular mayo.
- To adjust heat level, control the amount of sriracha or serve it on the side.
- Light oil such as vegetable or canola oil works best for frying the patties without overpowering flavors.
- Toast the brioche buns to add crunch and prevent them from soaking up burger juices.
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