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Banh Mi Smash Burger

A burger version of one of my favorite sandwiches.
Prep Time30 minutes
Cook Time10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Vietnamese
Keyword: banh mi, banh mi burger, burger, smash burger, street food, vietnamese
Servings: 4 people

Equipment

  • A flat top cooking surface (cast iron skillet, griddle, etc)
  • Flat bottom spatula

Ingredients

Pickled Vegetables

  • ½ red onion julienned
  • 1 carrot shredded or cut into thin matchsticks
  • ½ cup red wine vinegar
  • ½ cup water
  • 3 tablespoons sugar
  • ½ tablespoon kosher salt

For the burger

  • 20 ounces ground pork 1 ¼ pounds
  • 3 tablespoons of a natural oil (canola, vegetable, etc)
  • 4 burger buns
  • 1 cucumber cut into thin rounds or ribbons with a peeler
  • 1 bunch cilantro
  • ¼ cup mayonnaise
  • sriracha (to taste)
  • kosher salt

Instructions

For the pickled vegetables (this step can be performed days ahead and kept in the fridge)

  • To make the pickling liquid, combine vinegar, water, sugar and salt in small pot. Bring to boil over medium heat.
  • Simmer for 2 minutes then remove from heat to cool slightly
  • Julienne the red onion and shred the carrot. Place in a heat resistance container.
  • Pour pickling liquid over the top of the vegetables. Let cool to room temperature.

For the burgers

  • Heat cooking surface (flat top griddle or cast iron skillet) over high heat. Preheat for 5 minutes. I highly recommend doing this outside as it's going to splatter.
  • Form 5 ounces balls from the ground pork
  • After the cooking surface has come to temperature and preheated for a few minutes. Add the oil and ground pork balls. Don't touch just let them cook. You may need to do this step in batches depending on the size of your cooking surface.
  • After the balls have cooked for about 60 seconds, smash down with the backside of a spatula to form a thin patty. Sprinkle each patty with kosher salt and cook for another 2 minutes.
  • Flip the patties, sprinkle with kosher salt again and cook for another 2 minutes.
  • Remove from cooktop to a wire rack or plate

Assemble the burger

  • In a small bowl, combine mayonnaise and sriracha and mix together.
  • Coat bottom and top bun insides with sriracha mayo.
  • Place a layer of cucumbers followed by a pork patty (or two if you want a double) on the bottom bun
  • Layer on some of the pickled vegetables with a good amount of cilantro leaves
  • Place the top bun half on top and enjoy