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5 from 2 votes

Bahn Mi Burgers with Sriracha Lime Mayo Recipe

With quick pickles and seasoned pork, these banh mi burgers with sriracha lime mayo are as good as authentic banh mi, but come together in an hour! Asian street food meets backyard cookout!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Asian
Keyword: BBQ, burgers, pork
Servings: 4 Servings
Author: Jess Smith via Inquiring Chef
Cost: $9.00

Equipment

  • Mixing Bowls
  • Grill, Grill Pan or Skillet

Ingredients

Quick Carrot Pickles:

  • 3 cups Warm Water
  • 3 Tablespoons Sugar
  • 2 Tablespoons Salt
  • 4 Tablespoons Rice Vinegar
  • 1/4 pound Carrots and/or Daikon Radish, matchsticks (this will work fine with just carrots)

Sriracha Lime Mayo:

  • 1/3 cup Mayonnaise
  • 1/2-3 teaspoons Sriracha Hot Sauce (adjust to taste)
  • 1 teaspoon Lime Juice
  • 1/2 teaspoon Fish Sauce (optional)
  • 1/2 teaspoon Sugar
  • 3 Scallions, green parts only, finely chopped (use green parts below)

Banh Mi Burgers:

  • 1 pound Ground Pork
  • 3 Scallions, white parts only, finely chopped (use green parts below)
  • 2 teaspoons Red Curry Paste
  • 2 teaspoons grated Fresh Ginger
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Lime Zest (from about 1/2 a lime)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Oil, for grilling
  • 4 Hamburger Buns
  • 1/4 cup Cilantro Leaves
  • 1 Cucumber, sliced

Instructions

  • Make the Pickles:
    In a small bowl, whisk together the water, sugar, salt and rice vinegar until the sugar and salt dissolve. Pour liquid over carrots and/or daikon radish to cover. Refrigerate for at least an hour and up to a month.
  • Make the Sriracha Mayo:
    Combine mayonnaise, Sriracha, lime juice, fish sauce, sugar and green parts of scallions. Refrigerate for at least 30 minutes and up to a week.
  • Make the Burgers:
    If using a grill, preheat grill while assembling burgers.
  • Combine ground pork with white parts of scallions, curry paste, ginger, coriander, lime zest, salt and pepper. Divide mixture into four equal parts and form into patties.
  • Brush grill or skillet with oil. Cook burgers on grill over direct heat or in a skillet over medium-high heat, turning halfway through cooking until burgers reach an internal temperature of 160F (71C).
  • Toast hamburger buns.
  • Assemble burgers by topping buns with Sriracha Lime Mayo, burger patties, cucumber slices, pickles (discard liquid) and cilantro. Enjoy!

Nutrition

Serving: 1g | Calories: 617kcal | Carbohydrates: 38g | Protein: 25g | Fat: 40g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 4282mg | Potassium: 651mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5454IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 3mg