These Pork Banh Mi Smash Burgers combine flavorful seasoned pork patties with a crisp, tangy Vietnamese-inspired slaw, creamy Kewpie mayonnaise, and a spicy sriracha drizzle, all nestled inside toasted brioche buns for a perfect fusion burger experience.
Total Time:30 minutes
Yield:2 servings
Ingredients
For the Pork Smash Burgers
200–250 g pork mince (7-8 oz, half a pack)
1 large garlic clove
1 small banana shallot
1/2 tbsp Kewpie mayonnaise, plus extra for serving
1 tsp freshly grated ginger
1/2 tsp salt
1/2 tsp toasted sesame oil
Light oil for frying
2 toasted brioche buns
Sriracha, for serving
For the Banh Mi Slaw
1 very small carrot
1 small piece daikon radish
2 tsp rice wine vinegar
Pinch of salt
Pinch of sugar
Small handful fresh coriander
Instructions
Make the slaw: Peel the carrot and daikon radish. Use a peeler to slice them into ribbons, then shred the ribbons into thin strips with a sharp knife to create roughly equal parts carrot and daikon. Toss the strips in a small bowl with rice wine vinegar, a pinch of salt, and a pinch of sugar. Set aside to marinate.
Prepare the burger mixture: Peel and mince the garlic clove. Peel the shallot, slice it down the middle, then slice each half down the middle again stopping at the root to create quartered slices. Combine the minced garlic, quartered shallot, Kewpie mayonnaise, freshly grated ginger, salt, toasted sesame oil, and pork mince in a bowl. Mix well to evenly distribute the ingredients.
Cook the burgers: Heat a large non-stick frying pan over medium-high heat. Divide the pork mixture into two equal portions and roll each into a ball. Add a splash of light oil or spray the pan with olive oil spray. Place the pork balls in the pan and use the back of a spatula to flatten them into patties. Cook until golden and caramelised on the bottom, then flip the patties and press down again. Continue cooking the other side until fully cooked.
Finish the slaw: After flipping the burgers, squeeze out any excess liquid from the slaw over the sink. Return the slaw to the bowl and stir in the roughly chopped fresh coriander.
Assemble the burgers: Spread a generous amount of Kewpie mayonnaise on the bottom halves of the toasted brioche buns. Place a pork smash burger on each bun bottom and top with the prepared slaw. Drizzle sriracha over the slaw, then cover with the top bun halves. Serve immediately.
Notes
For a spicier kick, add extra sriracha to taste or include sliced fresh chili in the slaw.
To keep the pork patties juicy, do not press them too thin when smashing and avoid overcooking.
If you prefer gluten free buns, substitute brioche buns with gluten free alternatives to suit dietary needs.
Prepare the slaw ahead of time to let the flavors meld, but add coriander just before serving for maximum freshness.
Using Kewpie mayonnaise adds a unique umami flavor, but regular mayonnaise can be used as a substitute if unavailable.
