Banh Mi Smash Burgers: Crispy Pork Patties with Spicy Mayo

Get ready for a flavor explosion that fuses classic American smash burgers with the vibrant, tangy, and spicy notes of a Vietnamese Banh Mi sandwich! These

Banh Mi Smash Burgers

feature incredibly crispy pork patties, bright pickled carrots and radishes, and a luscious chile-garlic mayonnaise, all piled onto toasted brioche buns. It’s a unique and utterly delicious twist on burger night that’s guaranteed to impress and tantalize your taste buds!

Why I Love This Recipe

This recipe is a true stroke of culinary genius! What I love most about these Banh Mi Smash Burgers is the incredible contrast of textures and bold flavors. The

thin, crispy pork patties

develop an amazing crust when smashed on the griddle. This savory base is then perfectly complemented by the

tangy, crunchy pickled carrots and radishes

, which cut through the richness beautifully. The

spicy chile-garlic mayonnaise

adds a creamy, zesty kick, and the fresh cilantro and jalapeño provide that essential Banh Mi finish. It’s a creative, exciting, and surprisingly easy way to elevate your burger game, delivering an unforgettable flavor experience that hits all the right notes: sweet, savory, tangy, and spicy!

Ingredients

Here’s what you’ll need to create these incredible Banh Mi Smash Burgers:

For the Pickled Vegetables:

3/4 cup

rice vinegar
1/2 cup

water
3 tablespoons

light brown sugar

, divided
1 tablespoon plus 1 teaspoon

kosher salt

, divided
1 cup

matchstick carrots
1/4 cup thinly sliced

red radishes

or 1/2 cup matchstick

daikon

For the Spicy Mayonnaise:

1/3 cup

Kewpie mayonnaise
2 1/2 tablespoons

chile-garlic sauce

, divided
1 1/2 teaspoons

fish sauce

, divided

For the Pork Patties:

1 1/2 pounds

80% lean ground pork
1 tablespoon

grated fresh ginger

(about a 3-inch piece)
3 tablespoons finely chopped tender

cilantro stems

(plus leaves for topping)

For Assembly:

4

brioche hamburger buns

, split and toasted
1

jalapeño

, thinly sliced
Cilantro leaves

, for topping (from chopped stems above)

Swaps and Notes

Rice Vinegar:

Essential for the tangy pickle brine. Do not substitute with other vinegars.
Matchstick Carrots & Daikon/Radishes:

This classic Banh Mi combination adds essential crunch and tang. You can adjust the ratio or use all carrots if preferred.
Kewpie Mayonnaise:

Known for its rich, umami flavor, Kewpie mayo is highly recommended for the spicy mayonnaise. Regular good-quality mayonnaise can be substituted.
Chile-Garlic Sauce:

Sriracha can be used as an alternative, but chile-garlic sauce (like Huy Fong brand) offers a more complex flavor profile. Adjust to your spice preference.
Fish Sauce:

Adds a crucial depth of savory, umami flavor. Don’t omit it!
80% Lean Ground Pork:

The fat content is important for juicy, flavorful smash burgers.
Fresh Ginger & Cilantro Stems:

These aromatics infuse the pork with authentic Banh Mi flavor. Use fresh for best results. Cilantro stems have a stronger flavor than leaves, making them perfect for the patty.
Brioche Buns:

Soft, slightly sweet brioche buns toast beautifully and complement the rich flavors. Regular hamburger buns work too.
Jalapeño:

Thinly sliced fresh jalapeño adds a burst of heat and freshness. Remove seeds for less spice.

Instructions

Let’s get these incredible Banh Mi Smash Burgers on the grill!

Prepare the Pickled Vegetables:

In a small saucepan, combine 3/4 cup rice vinegar, 1/2 cup water, 2 tablespoons of the light brown sugar, and 1 tablespoon of the kosher salt. Bring the mixture to a boil over medium-high heat, stirring often to ensure the sugar and salt dissolve completely. Remove from heat immediately, and stir in the matchstick carrots and thinly sliced red radishes (or matchstick daikon). Set aside to cool and pickle while you prepare the other components.
Make the Spicy Mayonnaise:

In a small bowl, combine the 1/3 cup of Kewpie mayonnaise, 1 1/2 tablespoons of the chile-garlic sauce, and 1 1/2 teaspoons of the fish sauce. Stir together until well combined. Cover the bowl and chill the spicy mayonnaise in the refrigerator until ready to use. This allows the flavors to meld and develop.
Prepare the Pork Patties:

In a large mixing bowl, combine the 1 1/2 pounds of 80% lean ground pork, 1 tablespoon of grated fresh ginger, 3 tablespoons of finely chopped tender cilantro stems, the remaining 1 tablespoon of brown sugar, the remaining 1 tablespoon of chile-garlic sauce, the remaining 1 teaspoon of fish sauce, and the remaining 1 teaspoon of kosher salt. Use your hands to gently mix until just combined. Be careful not to overmix, as this can lead to tough patties. Divide the pork mixture into 8 (about 3-ounce) portions, and shape each portion into a loose ball. Place the meat balls on a large plate; cover and chill them while you preheat your grill.
Preheat Grill & Griddle:

Preheat your grill to high (450°F to 500°F). Place a griddle or a large cast-iron skillet directly on the preheated grill grates, and let it heat for at least 10 minutes. (Alternatively, if you have a flattop grill, preheat it to medium-high heat.)
Smash & Cook Patties:

Cut a 3-inch square piece of parchment paper. Working in batches if needed to avoid overcrowding the griddle, arrange the loose meat balls on the hot griddle, spacing them at least 2 inches apart. Place the parchment paper square on top of one meat ball, and use a sturdy spatula or a burger press to firmly press and flatten the meat ball, forming a thin, 4-inch-wide patty. Immediately remove the parchment paper. Repeat with the remaining meat balls. Cook the patties, uncovered and undisturbed, until their bottom sides are beautifully browned and crispy, which should take about 2 minutes. Flip the patties; cook until browned on the other side, about 30 seconds to 1 minute. Remove the cooked patties from the grill.
Drain Pickled Veggies:

Drain the pickled carrot mixture, discarding the brine (or saving it if you want to reuse for another batch!).
Assemble & Serve:

Spread a generous amount of the chilled spicy mayonnaise on the cut sides of both the top and bottom halves of the toasted brioche buns. Place 2 crispy pork patties on each bottom bun half. Top evenly with the drained pickled carrot mixture (about 1/4 cup per burger). Top with thinly sliced jalapeño and fresh cilantro leaves to taste. Finish by sandwiching with the top buns. Serve immediately and enjoy!

Tips for Success

Don’t Overmix Pork:

Overmixing the ground pork will make the patties tough. Mix just until combined.
Smash Burgers Technique:

The key to a crispy smash burger is a very hot griddle and firm, quick smashing of the

loose

meatball. Don’t press after the first flip.
Parchment Paper:

Use parchment paper when smashing the patties to prevent the meat from sticking to your spatula or press.
Even Thickness:

Aim for evenly thin patties for consistent cooking and crispiness.
Drain Pickled Veggies:

Ensure the pickled vegetables are well-drained so they don’t make your buns soggy.
Toast Buns:

Toasted buns add essential texture and prevent sogginess.
Fresh Herbs & Jalapeño:

These add a vital burst of freshness and heat that defines the Banh Mi flavor.

Serving Suggestions and Pairings

These Banh Mi Smash Burgers are a complete meal, but they pair well with light sides:

Crispy French Fries or Sweet Potato Fries:

For a classic burger and fries experience.
Light Salad:

A simple green salad with a very light vinaigrette.
Crispy Shrimp Chips:

For an extra Asian-inspired snack.
Cold Beer or Iced Tea:

Refreshing beverages to complement the spicy and savory flavors.
For another fantastic burger creation, check out our
Ranch Cheddar Chicken Burgers
.

Storage and Leftover Tips

Components can be prepped, but assembled burgers are best fresh.

Pickled Vegetables:

Store in an airtight container in the refrigerator for up to 1 week.
Spicy Mayonnaise:

Store in an airtight container in the refrigerator for up to 5 days.
Pork Patties (Uncooked):

Form the balls, cover, and refrigerate for up to 24 hours before smashing and cooking.
Cooked Patties:

Cooked patties can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a hot skillet or air fryer to re-crisp before assembling.
Assembled Burgers:

Best consumed immediately to prevent buns from getting soggy.

More Recipes You Will Love

If you loved the unique, savory, and easy nature of these Banh Mi Smash Burgers, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:

For another flavorful pork dish, try our
Traditional Gyro Meat
for another homemade sandwich experience.
If you’re a fan of interactive and customizable meals for gatherings, our
Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd
is always a hit!
And for a hearty, comforting pasta dish with a kick, check out our
Cowboy Spaghetti
.
Finally, for another homemade sausage specialty, don’t miss our
Jalapeño and Pepper Jack Summer Sausage
!

Final Thoughts

These

Banh Mi Smash Burgers

are a brilliant culinary adventure, fusing familiar comfort with exciting new flavors. They’re crispy, savory, tangy, and spicy – delivering a truly unforgettable burger experience that’s perfect for shaking up your dinner routine. Give them a try and prepare to discover your new favorite way to enjoy a burger!

What’s the most unique burger creation you’ve ever tried or made? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy smashing!