A Banh mi is a popular Vietnamese sandwich that has inspired many creations and has become familiar in most parts of the world. It’s a crusty French roll filled often filled with pork, chicken, fresh crunchy vegetables, herbs and a little spice. Basically a massive amount of flavour packed into an amazing sandwich and if you try one you immediately understand why so many people love them.
I thought the idea would translate into an amazing burger and these have quickly become a favourite in my house. The flavours all combine so wonderfully; crunchy pickled vegetables on top of a soy, ginger and garlic flavoured patty then a spicy mayo to tie it all together.
I have made these for friends and family and each person has declared it one of their favourite burgers ever. In fact, if I ever have my dream come true and own a little restaurant/shack this will most definitely be on the menu
This post has been updated with new photos and some editing to my initial writing (I spelled Sriracha wrong…). The recipe has not changed 🙂
350 grams ground pork (1 package)
350 grams ground chicken thigh (1 package)
1/8 cup finely sliced green onion
2 cloves crushed garlic
1 thumb of ginger finely diced
2 tbsp soya sauce
1/2 cup panko bread crumbs
salt and pepper
In a large bowl combine all of the ingredients, folding them together by hand, then form into patties. In a non stick pan over medium low heat brown one side about 5 minutes. Flip the burger and cover the pan with a lid. Continue to cook another 5-7 minutes or until the burger is cooked through.
1 cup water
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 cup thinly sliced carrots
1 cup thinly sliced radishes
1 cup thinly sliced cucumber
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped basil (I like mint in here too)
Heat the water, vinegar, sugar and salt in a small saucepan until the the sugar and salt dissolve. Pour over the cucumber, carrots and radishes and allow them to sit for at least an hour before using. Just prior to serving pour off the pickling liquid and mix the pickled vegetables with the cilantro and mint.
2 tbs mayo
2Tbsp plain yogurt
a healthy squeeze of sriracha
1/4 tsp salt
Mix all three ingredients together in a small bowl. I have used Sambal because it’s what I had in my fridge but it’s pretty potent so it needs to be used fairly sparingly
Smear the bun with the spicy mayo, then top the burger with the pickles and enjoy!!
I’d love to hear your thoughts on this or any of my other posts. Also come and check out my Facebook page MyWeeklyDish for nightly meal inspiration
I hope you love this inspired burger as much as I do 🙂