This post is sponsored by the Missouri Pork Association. However, as always, all opinions are our own.

Ground pork is the perfect choice for juicy burgers that are full of flavor. In this recipe, we paired the flavors of a banh mi sandwich with a spicy chili garlic mayo. When you bite into this burger, it immediately offers contrasting textures, sweet heat, and acidity that balances it all out. 

Start by combining garlic, ginger, and soy with ground pork.

Divide the mixture into four equal parts and form burger patties. Season both sides with salt and place in the fridge until it’s time to grill. 

Meanwhile, prepare the toppings. Combine carrots and cucumber with rice wine vinegar and brown sugar.  Let the vegetables pickle in the refrigerator for one hour prior to serving. 

For the sauce, combine mayo and chili sauce and place in the fridge until ready to serve.

Chop fresh cilantro and set aside. 

Then it’s time to grill! We like using a grill pan for this one. Cook the patties flipping once until the internal temperature reaches 145 degrees. 

Let the patties rest off the heat for 5 minutes. These burgers are incredibly juicy and ready for their toppings after resting a bit!

To assemble the burgers layer from the bottom bun up, chili garlic mayo, pork patty, pickled vegetables, cilantro, and the top of the bun.

Serve immediately and enjoy!

Banh Mi Burgers

Makes 4 burgers

Ingredients:

1 lb ground pork

1 tablespoon soy sauce

1 tablespoon grated ginger

1 tablespoon grated garlic

Kosher salt

1 cup carrot, cut into matchsticks

1 cup cucumber, cut into matchsticks

1/2 cup rice wine vinegar

1 teaspoon dark brown sugar

1/4 cup chili garlic sauce

1/4 cup mayonnaise 

4 sesame seed burger buns

1 cup cilantro, roughly chopped

Preparation:

Combine ground pork, soy sauce, ginger and garlic and mix together. Divide into four equal parts and form burger patties. Season both sides with salt and place in the refrigerator until it’s time to grill. 

Combine the carrots, cucumber, rice wine vinegar and brown sugar in a bowl and stir to combine. Let the vegetables pickle in the refrigerator for one hour prior to serving. Stir the vegetables around occasionally while they marinate.

For the sauce, combine 1/4 cup of mayo and 1/4 cup chili garlic sauce and stir together. 

Place your charcoal in a chimney starter and light the coals. When the coals are ready, empty them onto one side of your grill and preheat the grill with the lid on for 5 minutes. Place pork patties directly over the coals. To prevent flare ups, a grill pan is recommended. Cook patties flipping once until internal temperature reaches 145 degrees Fahrenheit. Remove the patties and place on a clean sheet tray. Let them rest for 5 minutes before assembling the burgers. 

For assembly layer from the bottom up, chili garlic mayo, pork patty, pickled vegetables, a three finger pinch of cilantro and place the lid on top. Serve immediately.