Small and flavourful, these Banh Mi Sliders are a fun twist on a classic Vietnamese street food!
Banh Mi Sliders
Ground Pork Banh Mi Sliders are small and mighty. We serve this flavourful burger patty on soft buns with a sriracha mayo and pickled vegetables.
Allowing the pork mixture or formed patties to marinate for 30 minutes up to an hour, covered in the refrigerator, will provide even more flavour out of these burgers.
Quick pickles essentially are refrigerator pickles available in a variety of options. Vegetables are sliced thin or cut smallish and left to sit in a solution of water, vinegar, salt or sugar with optional spices.
It’s important to note these are not fermented pickles, therefore will not taste like a pickle that’s been jarred for awhile. We see chefs on food shows making quick pickles in 30 minutes or less and this can be done as there are a few ways to make a quick pickle. Once made they can sit in a sealed container in your refrigerator until ready to use.
Vietnamese food is a simple food that can be relatively easy to make as long as you have the ingredients on hand and the patience needed to make some of the dishes.
Ingredients can include:
- sesame oil (stir-fries, marinades, dressings)
- rice wine vinegar (marinades, dressings)
- fish sauce (stir-fries, dips, soups)
- Fresh ingredients including tamarind, lime, chili’s, green mango, garlic, ginger, scallions, lotus stems and pungent herbs. Using fresh herbs (cilantro) in this recipe is key to making this a flavour packed meal. If you don’t care for cilantro, use a Thai basil, or Italian parsley instead.
We have been fortunate to have Vietnamese students living with us throughout the school year allowing us to ask a lot of questions and learn about the food and culture.
- Make the patties bigger if you prefer manly sized burgers vs sliders. You should get 6-8 burgers vs 10 sliders, out of this recipe.
- If you are short on time, don’t worry about pickling the vegetables for this burger. Fresh sliced cucumbers and peeled carrots work just fine.
- Sriracha mayo is spicy. Cut back on the sriracha if you don’t like the heat. Or add more if you like it spicy.
- Skip the bun and use a lettuce leaf as a cup.
- Remember burgers and sliders can shrink slightly so making them a little bigger is a good thing.
- If you do not eat pork try substituting lamb or beef.
The flavours in the burger stand out so much I had to convince my 8 year old to not add any ketchup to the burger. He did add a little plain mayo and after a few bites he agreed. Then he proceeded to eat 3 sliders for dinner.
Check out these other Asian inspired recipes:
- Vietnamese Pork Meatball Banh Mi
- Thai Salad with Jalapeno & Mint
- Crunch Asian Chicken Salad
- Sticky Thai Chicken Meatballs
- Thai Salad with Jalapeno and Mint
- Kung Pao Chicken
- Thai Inspired Quinoa Salad
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup carrot strips, peeled and cut into spears or peels
- 1/2 cup cucumber, thinly sliced
- 2 scallions or red onion sliced
- 2 tbsp sugar
- 1 cup rice wine vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 lbs ground pork
- 2 tsp sesame oil
- 1 tbsp grated ginger
- 1 cloves minced garlic
- 2 tsp rice wine vinegar
- 2 tsp fish sauce
- 1 tsp brown sugar
- salt and pepper
- 1/2 cup fresh jalapeno peppers thinly sliced
- sprigs of fresh cilantro
- lettuce leaves
- 1/2 cup mayo
- 1 green onion, thinly sliced
- 1-2 tbsp cilantro, chopped
- 1.5 tsp sriracha, to taste
- 1/2 lime, zest and juice
- pinch salt
- Add carrots, cucuumber and onion to a bowl. Set aside.
- In a small sauce pan mix together sugar, vinegar, water and salt. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat. Pour mixture over carrot, cucumber and onion. Let sit until ready to use.
- Preheat grill to medium high.
- Place the pork in a mixing bowl and add in sesame oil, ginger, garlic, 2 tsp rice wine vinegar, fish sauce, brown sugar and a pinch of salt and pepper. Divide the meat into 10 equal balls and form each into a slider.
- Grill the sliders until the meat is no longer pink inside about 4-5 minutes per side.
- Mix together all ingredients until combined. Store in refrigerator until ready to use.
- On a bun slather on some sriracha mayo if using, add your burger, a piece of lettuce and about 1/4 cup of the drained pickle mixture onto the burger. Sprinkle with fresh cilantro and thinly sliced jalapeno peppers.