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5 from 1 vote

Banh Mi Sliders

Course: BBQ, lunch, Snack
Servings: 5
Author: Wanda Baker


  • 1/4 cup sugar
  • 1 cup + 2 tsp rice wine vinegar
  • 1 cup grated or peeled carrot strips
  • 1/2 cup cucumber chopped
  • 2 scallions sliced
  • 2 lbs ground pork
  • 2 tsp sesame oil
  • 1 tbsp grated ginger
  • 1 cloves minced garlic
  • 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
  • buns


  • Quick Pickles: In a bowl or small jar mix together sugar and 1 cup rice wine vinegar, stirring until the sugar is dissolved. Add the carrot strips, cucumbers and scallions. Set aside in refrigerator 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 parts, and form each part into a slider.
  • Grill the burgers until the meat is no longer pink inside about 4-5 minutes per side.
  • Assemble: 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.


To make sriarcha mayo mix together 1/2 cup mayo, 1 thinly sliced scallion, 1-2 tbsp chopped fresh cilantro, 1.5 tsp sriracha (or to taste), pinch of salt, zest and juice of of half a lime. Store in refrigerator until ready to use.