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Vietnamese Pork Burger
with carrot slaw

Active: 40 min Total: 1 hr

We were loosely inspired by the Vietnamese sandwich - banh mi - when we dreamed up this burger, which is topped with spicy Sriracha mayo and tangy homemade pickles.
Smarts: Any ground meat will work here, so feel free to swap in ground beef. Ground chicken or ground turkey would be great for a lighter option.

Tags

Ingredients

Servings:
4
Metric
Vietnamese Pork Burger:
  • Jalapenos - 1/2, diced (seeded if you want less heat)
  • Shallots - 2 cloves, diced
  • Pork, ground - 1 lb (sub any ground meat)
  • Coriander, ground - 1 tsp
  • Fish sauce - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Hamburger buns - 4
  • Mint - 12 leaves
Pickled Cucumbers:
  • Cucumbers - 6 oz, sliced
  • Vinegar, rice - 1/3 cup
  • Sugar - 1 tsp
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1/2 tsp (more or less to taste)
Carrot Slaw:
  • Carrots - 12 oz, shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work)
  • Mint - 10 leaves, chiffonade
  • Lime juice - 2 Tbsp
  • Sugar - 1/2 tsp
  • Fish sauce - 1/2 tsp (sub soy sauce)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pickle cucumbers - (If prepping right before cooking and using grill, get grill heating before continuing with prep.) Slice cucumbers. Combine with vinegar and sugar (portion for cucumbers). Leave pickles for at least 20 minutes and up to 5 days. (The longer you leave the pickles the more ‘pickled’ they will become. 20 minutes will give them flavor, but several days will turn them into more traditional pickles.) (Can be done up to 5 days ahead)
  2. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make Sriracha mayo - Whisk together mayonnaise, lime juice (portion for Sriracha mayo), and Sriracha. (Can be done up to 5 days ahead)
  4. Make burgers - Combine pork with jalapenos, shallots, ground coriander, fish sauce (portion for burgers), salt, and black pepper. Form into 1" / 2.5 cm thick patties and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). (Can be done 1 day ahead)
  5. Carrots / Mint (portion for slaw) - Prep as directed. (Can be done 1 day ahead)
  6. Make slaw - Combine carrots and mint with lime juice, sugar, and fish sauce (all portions for slaw).

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Make

  1. If cooking on a grill: Heat grill to 450F / 232C. Clean grates and brush with oil.
  2. {grill:} Place burger patties on heated grill and cook on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked through, ~5 to 6 minutes more (internal temperature should be 145F / 63C). Toast hamburger buns.
  3. If cooking on the stovetop: Heat a grill pan or skillet over medium heat. Brush with oil. Add burger patties to heated pan and sear on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked through, ~5 to 6 minutes more (internal temperature should be 145F / 63C). Toast hamburger buns.
  4. Drain liquid off pickles.
  5. Give carrot slaw a stir and season with some salt and pepper.
  6. Assemble burgers by filling buns with Sriracha mayo, burger patties, pickled cucumbers, and mint leaves (portion for burgers).
  7. Enjoy burgers with carrot slaw on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (48)
Gluten-free (1)
Paleo (8)
Vegetarian (10)

40 reviews

I thought my burger needed some more seasoning, and I was hungry not long after this meal, but I did enjoy it all. And I made a ton of extra pickles, so I'm still enjoying those too!

By: Jenna
Posted: Jul 21, 2020
Diet: Original
0 Helpful

Every bite was so good! Kids and mom thoroughly enjoyed it!

By: Felice
Posted: Jun 27, 2020
Diet: Original
0 Helpful

Burger was delicious, slaw was not. My husband will eat just about anything I make him, and he spat out the slaw and said it was disgusting, at least on it's own. I personally enjoyed it, but not alone, I put it on the burger. Definitely needs a different side if this recipe is released again!

By: Jennifer
Posted: Jun 24, 2020
Diet: Original
0 Helpful

So good!!

By: Julie
Posted: Jun 22, 2020
Diet: Original
0 Helpful

This recipe is one of new favorites!! It packed so much flavor and the salty profile was killer! We will definitely make these burgers again. The carrot slaw was ok, but if you don’t like the idea of just chomping on straight carrots, you might want to change it up or make a smaller batch. It was bad, I just like raw carrots in moderation.

By: Anna
Posted: Jun 21, 2020
Diet: Original
0 Helpful

This was absolutely delicious. The jalapeños and shallots made the burgers really tasty. I added extra jalapeños because I'm me. The burgers were cooked over a mesquite charcoal fire for good measure as well! I'll definitely be making this meal again.

By: Sarah
Posted: Jun 19, 2020
Diet: Original
0 Helpful