Pork bánh mì burgers from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 134) by Ashley Rodriguez

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Accompaniments: Sriracha mayonnaise; Cucumber and carrot quick pickles; Cucumber and melon salad

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Notes about this recipe

  • averythingcooks on July 28, 2025

    I easily scaled this back to 1/4 to make 4 x 2 oz sliders. As always, the cilantro was subbed out, this time with a spoonful of Thai basil pesto. We ate these with a home canned tomato-red onion relish on the bottom buns + the sriracha mayo & pickled radish/carrot matchsticks (open canning jar) on top. AND.....we thought these were delicious!

  • hbakke on April 13, 2021

    Delicious burgers. I halved the recipe but used the full amount of basil and cilantro because I wanted a more herby burger. The sriracha mayo and quick pickle were great, flavorful additions. I'm normally a fish sauce hater, but the flavor (and smell) combines with the pork and almost entirely dissipates when cooking. I would make these again. Yum!

  • Rutabaga on April 05, 2020

    These were fantastic burgers. I used half ground turkey and half ground pork, which created a flavorful, moist burger that didn't taste overly fatty. Instead of green onion, I added thinly sliced jalapeño to the lightly pickled veg, and also added sprigs of cilantro and a squeeze of lime to my burger. A good slathering of sriracha mayo added heat, but the overall flavors were really well-balanced. While the kids weren't interested in these extra toppings, they still enjoyed the burger patties on a bun topped with ketchup.

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