Banh Mi Pork Burgers with Pickled Slaw and Sriracha Mayo

Imagine all the vibrant flavors of a classic Vietnamese banh mi sandwich-tangy pickled vegetables, savory meat, fresh herbs and a kick of heat-transformed into a hearty burger. That’s exactly what we’ve done here. These pork burgers are seasoned with zesty ponzu and ginger, then piled onto soft potato buns with a crunchy pickled slaw and a generous swipe of spicy Sriracha mayo.

On the side, crispy garlic potato wedges round out the meal, making every bite a perfect balance of textures and tastes. Whether you’re a banh mi enthusiast or just love a good burger, this recipe is sure to become a new favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice cucumber crosswise into rounds. Trim, peel and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel and thinly slice shallot. Cut potatoes into ½-inch-thick wedges. Peel and mince ginger.
2. In a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar and as much shallot as you like. Season with a big pinch of salt and pepper. Set aside to marinate.
3. Toss potatoes on a baking sheet with half the garlic powder, a large drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
4. While potatoes roast, in a small bowl, combine mayonnaise with Sriracha to taste.
5. In a second medium bowl, combine pork, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar and ¼ tsp salt. Form mixture into two patties (four for 4 servings), each slightly wider than a burger bun. Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.
6. While patties cook, halve and toast buns. Spread Sriracha mayo onto cut sides of top buns. Fill buns with patties and some pickled veggie slaw. Divide burgers between plates; serve with garlic potato wedges and remaining pickled veggie slaw on the side, with any remaining Sriracha mayo as a dipper.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken or turkey would work well as substitutes.

How do I make the pickled slaw ahead of time?

The slaw can be made up to a day in advance and stored in the refrigerator.

Can I skip the potato wedges?

Absolutely, the burgers are delicious on their own or with a side salad.