Print

Pork Banh Mi Smash Burgers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

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.

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
  • 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
  • 1 small piece daikon radish
  • 2 tsp rice wine vinegar
  • pinch salt
  • pinch sugar
  • small handful fresh coriander

Instructions

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

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