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Bahn Mi Burger

Travel Channel's Adam Richman gives the Vietnamese classic the grill treatment
30 Ratings
100% would make again

Five-spice powder is the key to this flavor-packed pork burger. A combination of star anise, cloves, cinnamon, fennel and Sichuan pepper, this rub is at once spicy, warm, sweet and (pleasingly) bitter, and has the power to put a tasty Asian spin on whatever you're cooking. Pair it with Mike's Hard Watermelon Lemonade.

Watch Backyard Battles and check out Fired Up for even more grilling recipes.

Banh Mi Burger

Recipe adapted from 'Straight Up Tasty,' by Adam Richman (Clarkson Potter) for Mike's Hard Lemonade

Yield: 4 servings

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes


½ cup mayonnaise

1 tablespoon Sriracha

½ pound ground pork

1 tablespoon five-spice powder

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

2 small baguettes, split lengthwise and toasted

4 slices canadian bacon, cooked

10 ounces pork pâté, halved lengthwise

½ cup shredded carrots

½ cup shredded daikon

½ cup cilantro leaves

4 romaine lettuce leaves


1. In a small bowl, mix together the mayonnaise and Sriracha until smooth, then set aside.

2. In a large bowl, season the ground pork with the five-spice powder, salt and pepper. Shape the seasoned meat into 2 rectangular patties and brush with the olive oil.

3. Light a grill, or alternatively heat a cast-iron skillet over medium-high heat. Add the patties and sear until golden brown and cooked through, 3 to 4 minutes per side. Transfer the patties to a plate and let rest for 3 minutes, then halve each crosswise.

4. On a cutting board, lay out the bottom of both baguettes. Slather each with some of the Sriracha mayo and top each with 2 halves of the burgers. Divide the Canadian bacon, pâté, carrots, daikon, cilantro and lettuce leaves between each burger. Place the tops of the baguette over top and cut each sandwich in half crosswise, then serve.

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