Banh Mi Inspired Pork Burgers with Pickled Slaw and Sriracha Mayo

Inspired by the classic Vietnamese sandwich, these pork burgers bring together all the beloved flavors and textures-tender meat, tangy pickled vegetables, creamy mayo and fresh herbs-in a handheld form. Infused with citrusy ponzu and aromatic ginger, the patties are piled onto soft potato buns with a crunchy pickled slaw and a generous swipe of spicy chili mayo.

On the side, crispy garlic potato wedges complete the meal, making this a weeknight dinner that feels like a special treat. Ready in under an hour, these burgers are sure to become a new favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 2 tsp oil, garlic powder, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes.
2. Meanwhile, peel and grate the carrot. Thinly slice the cucumber. Finely chop the cilantro. Peel and mince the ginger. Finely dice the shallot.
3. In a small bowl, combine the carrot, cucumber, 1 tsp sugar and a squeeze of lime juice. Set aside to pickle.
4. In a large bowl, combine ground pork, ponzu sauce, half the minced ginger, half the shallot and a pinch of salt and pepper. Mix gently and form into 2 patties, each about 1/2-inch thick.
5. In a small bowl, mix mayonnaise and sriracha to make the spicy mayo.
6. Heat remaining 2 tsp oil in a skillet over medium-high heat. Cook patties until browned and cooked through, about 4-5 minutes per side.
7. Split potato buns and toast lightly. Spread spicy mayo on both halves. Place a patty on each bottom bun, top with pickled slaw and cilantro. Close with top bun.
8. Serve burgers with garlic potato wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lime juice with a pinch of sugar to mimic ponzu.

Can I make the pickled slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and stored in the fridge.