Pork Banh Mi Burgers with Pickled Veggie Slaw and Sriracha Mayo

Banh mi sandwiches are beloved for their perfect balance of savory meat, tangy pickled vegetables, creamy mayo and fresh herbs. We’ve taken all those incredible flavors and transformed them into a mouthwatering burger experience. These pork patties are infused with citrusy ponzu and aromatic ginger, then piled onto soft potato buns with a crunchy pickled veggie slaw and a generous swipe of spicy chili mayo.

On the side, crispy garlic potato wedges complete the meal, making this a dinner that will satisfy your cravings for something bold and delicious. Perfect for a weeknight dinner or a weekend cookout, these burgers are sure to become a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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. (For 4 servings, use juice from whole lime and 2 tsp sugar.) 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 (you’ll use the rest later), 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. (For 4 servings, use 2 tsp sugar and ½ tsp salt.) Form mixture into two patties (four patties for 4), 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. TIP: For a deeper flavor, toast in pan used for patties over medium heat. Spread as much Sriracha mayo as you like 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 type of meat for the patties?

Yes, ground chicken or turkey can be substituted for pork. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lime juice with a pinch of sugar to mimic ponzu’s citrusy flavor.

Can I make the pickled veggie slaw ahead of time?

Absolutely! The slaw can be made a day in advance and stored in the refrigerator. The flavors will meld and become even better.