' Pork Banh Mi Burger paired with Gyotaku White Blend - Vino Mas

Pork Banh Mi Burger paired with Gyotaku White Blend


Pork Burger Patty

  • 1 lb ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp Sriracha
  • 1 tbsp sugar
  • 2 tsp cornstarch
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • Sriracha Mayo
  • 1 cup mayonnaise
  • 3 green onions, finely chopped
  • 2 tbsp Sriracha

Banh Mi Burger
  • 4 brioche buns
  • sesame oil
  • sriracha Mayo
  • quick pickled veggies
  • chopped cilantro
  • Thinly sliced cucumbers
  • jalapeños (optional)

  1. In a large bowl combine all ingredients for pork meat patties until fully combined and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick.
  2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. NOTE: Can be made ahead and stored for up to a week.
  3. Preheat grill to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every minutes until cooked to avoid burning.
  4. To prepare the burgers: toast the brioche buns on the grill or under a low broil in the oven.
  5. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.
*The recipe for the the pork meat patties comes form Bon Appétit.

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