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Pork Banh Mi Smash Burgers Recipe

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4.8 from 20 reviews

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.

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
  • 1/2 tbsp Kewpie mayonnaise, plus extra for serving
  • 1 tsp freshly grated ginger
  • 1/2 tsp salt
  • 1/2 tsp 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 tsp rice wine vinegar
  • pinch of salt
  • pinch of sugar
  • small handful fresh coriander, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://sweetworldtastes.com/pork-banh-mi-smash-burgers-recipe/