Instructions:
- Make the pickled veggies:
- In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved.
- Add carrot, cucumber, and daikon. Let sit at least 30 minutes (longer = more flavor).
- Prepare the patties:
- In a mixing bowl, combine ground pork, garlic, shallot, ginger, fish sauce, soy sauce, sesame oil, sugar, pepper, chili flakes, and cilantro.
- Mix gently (don’t overwork). Form into 4 patties.
- Cook the patties:
- Heat a grill pan or skillet over medium-high heat.
- Cook burgers for about 4–5 minutes per side until cooked through (pork should reach 160°F / 71°C).
- Assemble the burgers:
- Spread mayo (or sriracha mayo) on the toasted buns.
- Place pork patty on the bottom bun.
- Top with pickled veggies, cilantro leaves, and jalapeños if using.
- Close with the top bun and serve warm.
✨ These burgers taste like a banh mi in burger form — juicy pork, tangy pickles, and fresh herbs!
Would you like me to also give you a lighter lettuce-wrap version (no buns, more like a street-style Vietnamese snack)?
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