Banh Mi Burgers Recipe - Honeysuckle

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Added by Serg

I’ve always wondered, if two of my favorite foods - a hamburger and a banh mi sandwich had a baby, what would it look like? Well after some experimentation I’m proud to say I have the answer to that: a banh mi burger - using a combination of pork and beef mixed with lemongrass and other spices, topped with pickled daikon and carrots and other classic fixings. And since it’s a baby, I’ll be making sliders. It’s perfect for the big game party.

Furikake Truffle Curly Fries:

Banh Mi Burger Recipe (Serves 4-6):


Pickled Carrot & Daikon:

  • - 1 Carrot
  • - 1 Daikon
  • - 1 tsp Sugar
  • - 1 tsp Salt
  • - ¼ cup Sugar
  • - ½ cup distilled White Vinegar
  • - ½ cup warm Water

Burger Patties:

  • - ½ pound Ground Beef (15% fat)
  • - ½ pound Ground Pork
  • - 2 tablespoons finely minced Shallots
  • - 2 tbsp finely minced Lemongrass
  • - 2 tbsp Fish Sauce
  • - 1 tbsp thick Soy Sauce
  • - ½ tsp Sesame oil
  • - 1 tsp Sugar

Putting it together:

  • - Brioche Buns
  • - Pate
  • - Kewpie Mayonnaise
  • - Jalapeno slices
  • - Cilantro
  • - Sriracha


  1. To start I’ll work on my pickled Daikon and Carrot.
  2. I’ll peel a carrot and daikon and cut them into thin slices. Next, I’ll cut them into thin small strips. I’m cutting about ½ a cup of each. I’ll put them in a bowl then add 1 tsp of sugar and 1 tsp of salt, then let them sit for 15 minutes. The salt will help extract all the water out of the veggies, leaving it limp and lifeless - like this! This will help with the pickling process. While it’s sitting I’m going to work on my pickling juice.
  3. In another bowl, I’ll add in ¼ cup of granulated sugar, ½ cup distilled vinegar, and ½ cup warm water. I’ll mix everything together until the sugar dissolves. Once my carrots and daikons are ready, I’ll give it a good rinse, then add my vinegar mixture to the bowl. I’ll let it sit for about 20 minutes while I work on my burger.
  4. I’ll use ½ pound ground beef that has 15% fat. Don’t worry too much about the fat content because the fat is what will make the burger really juicy. ½ pound ground pork, 2 tablespoons of finely minced shallots, 2 tbsp finely minced lemongrass, 2 tbsp fish sauce, 1 tbsp thick soy sauce. You can find this at any asian market and this is the secret ingredient to this burger. It will add this nice, smoky flavor. I’ll also add ½ tsp sesame oil and 1 tsp sugar, to balance out the saltiness.
  5. I’ll give it a good mix then form the meat into little patties. I’m digging my thumb into the middle so that the meat has room to expand and doesn’t have that thick bulge in the middle. So now, i’m ready to cook and head on over to the stove! I have this grilling pan that I love for making sliders. On high heat, I’ll heat the pan until it is super hot. Then i’ll add my burgers, sprinkle a little bit of pepper on top, and cook them for about 4 minutes on each side, until it reaches 160 degrees. Since it has pork in it, I need to make sure that the meat is fully cooked.
  6. Once it’s done, I’ll let it sit for a few minutes while I work on my fixings. On this delicious brioche bun, i'll add my pate that I got at the local vietnamese deli. You can find pate near the specialty cheese aisle at the supermarket. Next, I’ll squirt a little bit of Kewpie mayo, then top it with my burger patty. Finally, I’ll add a few slices of jalapenos, the pickled daikon and carrots, and a little bit of cilantro. If you like to add some more spicy kick I highly recommend sriracha! It’s so good. And there we have it - a Banh Mi Slider. It’s so delicious and it’s even better with furikake my truffle fries which I’ll show you how to make in my next video.

What are two favorite foods that you would mash together? Comment below and don’t forget to subscribe. Have a happy Game day and I’ll see you next time! Bye!


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