Loaded up with the flavors of the classic Vietnamese sandwich, these pork Banh Mi Burgers is just what your summer burger menu called for.
Food cravings. We all get them, and what that craving is for is totally different for each and every person. Some people crave sweet (me), others savory and some vegetables (who are you people?!!).
I kid, sometimes after a few days eating out or not so great eating, I need that salad too.
I’m like an open book though on any given day the need comes for a little bit of chocolate or something a little more decadent in the sweet department. I hardly ever turn down dessert, I am without a doubt one of those people that have the dessert stomach. Now savory foods are a different story, I don’t crave it like the need for chocolate hits but every once in a while I need a specific food and I need it now!
Usually it’s one of two items, Vietnamese food or hamburgers. I couldn’t tell you why it’s those two, it just is.
However summer is almost here and my desire to eat a piping bowl of pho goes down each and every day. The need for a burger? Well. . . who doesn’t want one when you catch the smell of someone grilling in their backyard?
Whether I’m satisfying that burger craving out or at home, one thing needs to stay consistent my burger must be hearty and loaded up. All those thin patty burgers are like a snack to me, when I want a burger I want a burger!
Bring on the toppings, the cheese and let us not forget about the bread. There is nothing worse than a burger that doesn’t fit on the bun or won’t hold up. Which is why I’m all about the Pepperidge Farm® Farmhouse Hearty Buns. These guys are large enough to hold a 6 or 8 ounce burger, plus sauce, plus toppings without breaking down on you. Let’s face it, a burger really isn’t complete without the perfect vehicle to hold it, am I right?
Now let’s circle back to those Vietnamese and hamburger cravings. I figure, let’s kill two birds with one stone and just combine it all together.
This Banh Mi Burger is loaded up with all the flavors you love from Vietnamese cuisine. I’ve swapped out a beef or pork and flavored it up with fish sauce, garlic, sesame oil, lime juice and sriracha. The burger itself is topped with quick pickled carrots and cucumbers for crunch and a spicy sriracha mayo to finish everything off.
This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. As always all opinions are my own and thanks for supporting brands that I work with.
- 1½lbs ground pork
- 2 garlic cloves, minced
- 2 teaspoons fish sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- kosher salt and black pepper
- 1 English cucumber
- 1 large or 2 medium carrots
- ½ cup white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon cane sugar
- ½ cup mayonnaise
- 3 teaspoons sriracha
- 1 teaspoon lime juice
- 4 Farmhouse Hearty Buns
- Cilantro to top
- sliced jalapenos to top (optional)
- In a small bowl, whisk together the white wine vinegar, salt and sugar until it starts to dissolve.
- Peel the carrots and cucumber and using a mandoline or sharp knife cut the vegetables in very thin strips. Add the cut vegetables to the liquid and pickle at room temperature for about an hour.
- In a medium bowl combine the pork, garlic, fish sauce, sriracha, sesame oil, and lime juice.
- Form into four 6 ounce patties and season the outside with kosher salt and black pepper. Let sit for about 5 minutes.
- If grilling, grill the burgers about 5-6 minutes per side until they reach 160 degrees in the center.
- If pan frying, heat a cast iron skillet over medium-high heat and drizzle 1 tablespoon of avocado oil until it begins to shimmer. Add the burgers and cook 6-7 minutes per side or until the internal temperature reaches 160 degrees.
- Let the burgers rest for 5 minutes, tented with foil before serving.
- While the burgers are cooking, in a small bowl combine the mayo, sriracha and lime juice.
- To build the burgers: Light toast the Farmhouse Hearty Buns and generously spread the spicy may on the top and bottom of the buns. Place a burger on the bottom of each bun, top with pickled vegetables, fresh cilantro and if using sliced jalapenos. Finish with the top bun and serve immediately.