The Pork Banh Mi Smash Burgers Recipe is a delightful twist on two favorites: juicy smash burgers and vibrant Vietnamese banh mi flavors. Perfect for those nights when you want something quick yet packed with bold, fresh tastes, this recipe blends savory pork, tangy slaw, and crispy, caramelized edges that practically sing. Once you give these a try, I promise they’ll become a regular in your meal rotation!
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Why You’ll Love This Pork Banh Mi Smash Burgers Recipe
This recipe nails the perfect blend of crunchy, tangy, and rich in a way that’s fresh yet comforting. The pork burgers are juicy with that irresistible crispy crust, while the quick banh mi slaw adds zing and texture without any fuss. It’s simple enough for busy weeknights but impressive enough to share with friends or family.
- Texture you want: Crispy, caramelized patties balanced with crunchy, pickled slaw ribbons.
- Flavor that pops: Garlicky pork meets fresh coriander and spicy sriracha for a lively bite.
- Everyday ingredients: Uses pantry staples plus easy-to-find fresh veggies and basics like Kewpie mayo.
- Works for any night: Quick prep and cooking make it perfect for casual dinners or weekend treats.
Ingredient Spotlight
Key to this Pork Banh Mi Smash Burgers Recipe is keeping your ingredients straightforward yet thoughtfully chosen. The pork mince carries the savory heart, while Kewpie mayo brings a smooth, tangy richness that’s hard to replicate. Fresh daikon and carrot in the slaw brighten every bite, making this more than just your average burger.
- Pork mince: Look for about 20% fat content—this keeps the patties juicy and flavorful without drying out.
- Kewpie mayonnaise: Its slight sweetness and umami depth make a huge difference compared to regular mayo.
- Daikon radish and carrot: These fresh veggies add crunch and tang, so don’t skip the slaw for that classic banh mi feel.
Seasonality & Sourcing
Daikon and carrots are generally available year-round, but they’re sweetest and crispest in cooler months, making fall and winter the perfect time for this Pork Banh Mi Smash Burgers Recipe. If you can find fresh coriander, don’t skip it—it really elevates the slaw. When shopping for pork mince, check your butcher or quality supermarket for freshly ground options; fresher mince always makes for better flavor and texture. If your market lacks Kewpie mayo, a Japanese or Asian grocery store usually stocks it, but a well-made regular mayo mixed with a dash of rice vinegar can work in a pinch.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by making the slaw. Peel the carrot and daikon, then use a peeler to slice them into thin ribbons. Shredding these into narrow strips gives you that perfect crisp texture and bite. Toss with rice wine vinegar, a pinch of salt, and a touch of sugar—this quick pickle brings that signature banh mi tang. Set the slaw aside so it can marinate while you get the burgers going. Meanwhile, preheat a large non-stick frying pan over medium-high heat. Getting the pan hot enough upfront ensures you’ll get that toasty, golden crust on your smash burgers. A common mistake is not heating the pan enough, which can lead to soggy, steamed patties instead of that crave-worthy sear.
Step 2 — Cook & Build Flavor
Peel and mince the garlic, then finely chop the shallot into short quarter slices so they won’t burn or become stringy bits on the patty edges. Mix these with the pork mince, freshly grated ginger, salt, toasted sesame oil, and Kewpie mayo to bind everything together. Divide the mixture into two equal balls. Add a drizzle of neutral oil to your preheated pan, then place the pork balls inside. Use the back of a spatula to smash each into a flat patty—this maximizes contact with the hot pan and builds that addictive crust. Cook, undisturbed, until the edges look golden and caramelized, about 3 to 4 minutes, then flip. After flipping, press down again gently for that classic smash texture and cook for another 3 minutes. Check that the patties are cooked through but not overdone; if you do slightly undercook, cover the pan loosely for a minute to finish gently. Overcook and the pork can dry out, so keep an eye!
Step 3 — Finish & Rest
While the burgers cook, squeeze any excess moisture from the slaw over the sink—the last thing you want is a soggy bun. Toss the slaw with fresh coriander for that bright herbal note to finish it off. Once off the heat, spread a generous layer of Kewpie mayonnaise on each toasted brioche bun base—this not only adds flavor but also helps protect the bun from getting soggy. Layer the juicy pork smash patty, then pile on the refreshed slaw, and drizzle with sriracha to taste. Top with the bun lid and serve immediately. Letting the burgers rest in the pan can help keep flavors married but avoid letting them sit too long or they’ll lose that signature crispness you worked hard for.
Troubleshooting Pork Banh Mi Smash Burgers Recipe
If your burgers turn out dry, it’s usually due to overcooking or lean pork. Next time, look for pork with a bit more fat or avoid pressing too hard while cooking. If the slaw tastes bland, double-check you’ve added enough rice wine vinegar and sugar for balance—sometimes a quick splash more brightens it right up. Soggy buns? Make sure you toast them well and keep the slaw’s liquid squeezed out. If spice isn’t your thing, omit the sriracha or swap for a mild sauce. These adjustments make the Pork Banh Mi Smash Burgers Recipe super flexible and forgiving.
Pro Tips
I’ve found a handful of hints that reliably boost your Pork Banh Mi Smash Burgers Recipe: controlling heat to get caramelization without burning, prepping your slaw early to marry flavors, and using Kewpie mayo for that umami kick. Also, trust your spatula when smashing—that satisfying sizzle means you’re doing it right!
- Heat control: Ensure your pan is well-heated before cooking, then maintain medium-high—not scorching—to get a golden crust without burning.
- Timing window: Don’t flip too soon—wait for nice browning edges before turning to avoid sticking and tearing.
- Make-ahead move: The slaw can be made a few hours ahead; just keep it chilled and drain excess liquid before serving.
- Avoid this pitfall: Avoid packing the pork mixture tightly—looser patties cook more evenly and stay juicy.
Variations & Substitutions
You can easily adjust this Pork Banh Mi Smash Burgers Recipe to fit different diets or flavor moods. Swap pork for ground chicken or turkey for a lighter option, though fat content affects juiciness so add a bit of oil or mayo to compensate. For a vegetarian take, try smashed crispy tofu patties with the same slaw and toppings. If fresh daikon isn’t available, extra carrot or even thinly sliced cucumber add a refreshing snap. For heat lovers, swap sriracha for homemade chili garlic sauce or add pickled jalapeños to the slaw.
Great Debates
One lively discussion around this Pork Banh Mi Smash Burgers Recipe is whether to use butter or oil to cook the patties. Butter adds rich flavor but burns easily at high heat, while oil tolerates heat better and promotes a crisp crust without the risk of bitterness. I prefer a neutral oil like vegetable or grapeseed for the perfect sear, then maybe finishing with a touch of butter for flavor if I have a minute. Another fun debate is smash versus formed patties—in this recipe, smashing is key to that crispy edge and quick cooking, so don’t skip it!
Make-Ahead, Storage & Freezing
You can prepare the banh mi slaw up to 2 days in advance—just keep it well covered in the fridge and drain it well before serving to keep buns crisp. Cooked pork patties are best eaten fresh but can be stored in an airtight container for up to 2 days. To freeze cooked burgers, wrap each patty tightly and use within one month. Thaw in the fridge overnight and refresh in a hot pan to regain some crispness before assembling. Toast buns and assemble just before serving for peak texture and flavor.
Yield & Conversions
This recipe yields two delicious pork smash burgers—ideal for a satisfying meal for two. Want to double it? Simply double all ingredients and cook in batches for consistent results. For a smaller portion, halve everything and make one burger. The pork mince measurement is about 200–250 grams (7-8 ounces). If you prefer imperial, keep that range, and feel free to scale depending on hunger levels or gathering size.
Serving Ideas & Pairings
To round out your Pork Banh Mi Smash Burgers Recipe, I love pairing it with light, fresh sides that complement the bold flavors. Try simple cucumber slices with a dash of chili salt, or oven-roasted sweet potato fries for sweetness contrast. A cold Asian slaw or pickled veggies work well if you want extra crunch. In terms of drinks, a crisp lager or sparkling iced tea brightens the palate, while a drizzle of extra sriracha on the side lets each eater adjust heat to taste.
FAQs
Yes, ground beef with around 20% fat works well, but the flavor will be richer and less aromatic than pork with ginger and sesame oil. Adjust seasoning accordingly.
Toast your buns lightly and spread mayonnaise on the cut sides to create a moisture barrier. Also, make sure to drain the slaw well before piling it on.
While Kewpie adds a unique umami creaminess, you can substitute regular mayonnaise mixed with a little rice vinegar and a pinch of sugar to approximate the flavor.
You can prepare the slaw up to two days ahead and store it in the refrigerator. The patties are best cooked fresh for optimal juiciness and texture, but you can store cooked patties in the fridge for a couple of days.
Notes, Tools & Special Equipment
A large non-stick frying pan is your best friend here—it helps get that crisp crust without stubborn sticking. A flexible metal spatula is essential for smashing the burgers evenly and flipping without breaking the patty apart. A small grater for fresh ginger and garlic makes prep tidy, and a vegetable peeler works wonders for turning carrot and daikon into those beautiful, skinny ribbons. If you have a digital thermometer, aim for an internal temperature of 160°F (71°C) for safe and juicy pork patties.
PrintPrintable Recipe 📖
Pork Banh Mi Smash Burgers Recipe
These Pork Banh Mi Smash Burgers combine juicy, flavorful pork patties with a tangy Vietnamese-inspired slaw, all served on toasted brioche buns with creamy Kewpie mayonnaise and a spicy sriracha kick. Perfect for a quick and satisfying 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
- 200–250 g pork mince (7-8 oz, half a pack)
- 1 large garlic clove
- 1 small banana shallot
- 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
- 1 small piece daikon radish
- 2 teaspoon rice wine vinegar
- pinch salt
- pinch sugar
- small handful fresh coriander
Instructions
- Prepare the slaw: Peel the carrot and daikon radish. Use a peeler to create ribbons, then shred these ribbons into thin strips to achieve roughly equal parts carrot and daikon. Toss them in a small bowl with rice wine vinegar, a pinch of salt, and a pinch of sugar. Set aside to marinate.
- Prepare the pork mixture: Peel and mince the garlic clove. Peel the shallot, slice it lengthwise down the middle, then slice each half into quartered slices stopping just at the root to keep pieces manageable. Combine the minced garlic, quartered shallot, Kewpie mayonnaise, freshly grated ginger, salt, toasted sesame oil, and pork mince in a bowl. Mix thoroughly to combine.
- Cook the 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 to the pan or spray with olive oil. Place the pork balls into the hot pan and immediately flatten each ball with the back of a spatula. Cook until the bottoms are golden and caramelized, then flip the patties, pressing down again to smash them further. Cook until the other side is cooked through and caramelized.
- Finish the slaw: After flipping the burgers, squeeze any excess liquid from the slaw over the sink, return the slaw to the bowl and stir in roughly chopped fresh coriander.
- Assemble the burgers: Spread a generous amount of Kewpie mayonnaise on the bottom halves of the toasted brioche buns. Place a cooked pork smash burger on each bun, top with the banh mi slaw, drizzle with sriracha, then add the top halves of the buns. Serve immediately.
Notes
- Use light oil such as vegetable or canola oil for frying to avoid overpowering flavors.
- Adjust the sriracha quantity according to your preferred spice level.
- Ensure the shallot slices are quartered as described to prevent burning edges during cooking.
- If you can't find daikon, substitute with turnip or omit for a simpler slaw.
- Use Kewpie mayonnaise for authentic flavor, but regular mayonnaise can be used if unavailable.
- Press the burgers firmly when smashing to get a nice caramelized crust.
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