Banh Mi Smash Burgers

Inspired by the popular Vietnamese sandwich, these crispy smashed pork burgers are topped with quick-pickled carrots and daikon. The high fat content of ground pork makes it ideal for smash burgers because the thin patties crisp and caramelize around the edges without drying out. Place a small square of parchment paper on the meat ball before pressing with a firm, heavy spatula to prevent the meat from sticking.

What is daikon?

Daikon, also known as Chinese or Japanese radish, is a large white radish with a carrotlike shape. Daikon has a crunchy texture and mild peppery bite with a faint sweetness. Find daikon at most Asian grocery stores or online at melissas.com.

How do you cut vegetable matchsticks?

Peel the root vegetable and cut into 3-inch-long segments. Cut each segment lengthwise into 1/8- to 1/4- inch-thick planks. Stack about three planks on top of each other, and cut stacks lengthwise into 1/8- to 1/4-inch-thick matchsticks.

Notes from the Food & Wine Test Kitchen

Use a heavy, firm metal spatula, such as the Männkitchen Best Smashburger Spatula, for smashing the burgers. The large surface area and weight of the spatula will ensure you get evenly pressed patties every time. 

Suggested pairing

Pair these burger-fied bahn mis with a lightly funky natural red, like Domaine Rimbert Le Mas au Schiste Saint-Chinian.

Make ahead

The pickled carrot mixture can be stored in an airtight container in the refrigerator for up to three days.