FlamingFoodies recipe
Vietnamese Lemongrass Pork Banh Mi Burgers
Ground pork patties infused with lemongrass and fish sauce, topped with pickled vegetables and sriracha mayo on crusty rolls
Juicy lemongrass pork patties with pickled vegetables, fresh herbs, and sriracha mayo on crusty rolls deliver banh mi flavors in burger form
Ingredients
Pork Patties
- 1.5 lbsground pork, 80/20 fat ratio preferred
- 2 stalkslemongrass, tender white parts only, minced fine
- 3 clovesgarlic, minced
- 1 wholebird's eye chili, minced with seeds
- 2 tbspfish sauce
- 1 tbspbrown sugar
- 2 green onionsscallions, white and green parts, minced
- 1/2 tspblack pepper, freshly ground
Quick Pickles
- 1 cupdaikon radish, julienned
- 1 cupcarrots, julienned
- 1/3 cuprice vinegar
- 2 tbspsugar
- 1 tspkosher salt
Sriracha Mayo
- 1/2 cupmayonnaise
- 2 tbspsriracha, adjust to taste
- 1 tsplime juice, fresh
Assembly
- 4 wholecrusty rolls, split and toasted
- 1/2 cupcilantro leaves, fresh
- 1 wholecucumber, sliced thin
- 4 sprigsmint leaves, fresh
Method
1. Make the Quick Pickles Whisk rice vinegar, sugar, and salt in a bowl until everything dissolves, then toss in the julienned daikon and carrots. These need some time to work their magic, so let them sit while you prep the rest.
Watch for: vegetables should soften slightly and liquid should turn pink from the carrots
Tip: Use a mandoline or sharp knife to get thin, even julienne cuts
2. Form and Season the Patties In a large bowl, gently mix the ground pork with all the aromatic goodness—lemongrass, garlic, chili, fish sauce, brown sugar, scallions, and pepper. Use your hands but don't go crazy with the mixing. Shape into 4 patties slightly bigger than your rolls and press a little dimple in the center of each one.
Watch for: mixture should smell fragrant and aromatic from the lemongrass and garlic
Tip: Don't overwork the meat or the patties will be dense
3. Grill the Patties Heat your grill or grill pan to medium-high and oil those grates well. Lay the patties down and resist the urge to poke at them—let them cook undisturbed for 4-5 minutes to get a proper crust. Flip once and cook another 3-4 minutes until they reach 160°F inside.
Watch for: juices will run clear and patties will spring back when lightly pressed
Tip: Pork should develop a nice crust before flipping
4. Assemble the Burgers Stir together mayonnaise, sriracha, and lime juice for your spicy spread. Give the roll halves a quick toast, then build your burgers with sriracha mayo on both sides, cucumber slices, the hot pork patty, those beautiful pickled vegetables (drain them first!), and a generous handful of cilantro and mint.
Watch for: burgers should be colorful with visible herbs and pickled vegetables
Tip: Drain pickles well to prevent soggy buns
Equipment
- grill or grill pan
- mixing bowls
- measuring cups
- sharp knife
Make ahead
- Shape those patties up to a day ahead and keep them covered in the fridge. The pickles are actually better made a few days early—they just get more delicious.
Storage
- Leftover cooked patties will keep for 3 days in the fridge. Store those pickles in their liquid for up to a week.
Reheat
- Warm leftover patties in a skillet over medium heat for 2-3 minutes per side, or give them 30-60 seconds in the microwave.
Top tips
- Give those lemongrass stalks a good whack with the flat side of your knife before mincing—it releases so much more flavor
- Make a double batch of those pickles while you're at it. They'll keep for a week and make everything from salads to rice bowls more interesting
Substitutions
- No bird's eye chili? Use 1/4 teaspoon red pepper flakes for a gentler heat
- Regular radishes work fine if you can't track down daikon
- In a pinch, green leaf lettuce can stand in for the fresh herbs
Serve with
- These are perfect with sweet potato fries or a crisp Vietnamese-style slaw on the side
- Pour yourself a cold Vietnamese iced coffee or an ice-cold Asian beer to complete the picture
Find another recipe
Open archive →Vietnamese Lemongrass Pork Banh Mi Burgers
Ground pork patties infused with lemongrass and fish sauce, topped with pickled vegetables and sriracha mayo on crusty rolls
Prep
30 min
Cook
15 min
Active
20 min
Total
45 min
Yield
4 servings
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Why this recipe works
Editorial notes before you cook
This banh mi burger brings the bright, punchy flavors of Vietnamese street food to your dinner table. The pork patties get their soul from minced lemongrass, garlic, and a hit of bird's eye chili, while quick-pickled daikon and carrots add that essential tangy crunch. It's the kind of fusion that actually makes sense—all the herbaceous, sweet-sour-salty notes you love about banh mi, just in a form that's perfect for sharing around the table.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Make the Quick Pickles
Whisk rice vinegar, sugar, and salt in a bowl until everything dissolves, then toss in the julienned daikon and carrots. These need some time to work their magic, so let them sit while you prep the rest.
- 2
Step 2 of 4
Form and Season the Patties
In a large bowl, gently mix the ground pork with all the aromatic goodness—lemongrass, garlic, chili, fish sauce, brown sugar, scallions, and pepper. Use your hands but don't go crazy with the mixing. Shape into 4 patties slightly bigger than your rolls and press a little dimple in the center of each one.
- 3
Step 3 of 4
Grill the Patties
Heat your grill or grill pan to medium-high and oil those grates well. Lay the patties down and resist the urge to poke at them—let them cook undisturbed for 4-5 minutes to get a proper crust. Flip once and cook another 3-4 minutes until they reach 160°F inside.
- 4
Step 4 of 4
Assemble the Burgers
Stir together mayonnaise, sriracha, and lime juice for your spicy spread. Give the roll halves a quick toast, then build your burgers with sriracha mayo on both sides, cucumber slices, the hot pork patty, those beautiful pickled vegetables (drain them first!), and a generous handful of cilantro and mint.
Troubleshooting
Tips that matter
- Give those lemongrass stalks a good whack with the flat side of your knife before mincing—it releases so much more flavor
- Make a double batch of those pickles while you're at it. They'll keep for a week and make everything from salads to rice bowls more interesting
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
Shape those patties up to a day ahead and keep them covered in the fridge. The pickles are actually better made a few days early—they just get more delicious.
Storage
Leftover cooked patties will keep for 3 days in the fridge. Store those pickles in their liquid for up to a week.
Reheat
Warm leftover patties in a skillet over medium heat for 2-3 minutes per side, or give them 30-60 seconds in the microwave.
Serve it like you mean it
Finish, pair, and plate
- These are perfect with sweet potato fries or a crisp Vietnamese-style slaw on the side
- Pour yourself a cold Vietnamese iced coffee or an ice-cold Asian beer to complete the picture
FAQ
The repeat questions
Can I make this without a grill?
Of course! A cast iron or heavy skillet over medium-high heat works perfectly. Same timing, great results—you'll still get that nice browning and all the flavor.
How spicy is this really?
One bird's eye chili spread across four burgers gives you more of a warm tingle than serious heat. The sriracha mayo adds a bit more kick, but most people find it very manageable.
What if I can't find lemongrass?
Fresh lemongrass really makes this dish sing, but if you're stuck, try 1 tablespoon lemon zest plus 1 teaspoon ground ginger. Not quite the same, but it'll get you in the ballpark.
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Huy Fong Sambal Oelek
Clean chile hit
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Staples for this flavor lane
Clean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonTexture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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Nando's Medium Peri-Peri Sauce
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Chipotle Peppers in Adobo
The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead. Best for burger sauce, chili, and taco fillings.
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