{Recipe} Vietnamese Style Mini Pork Burgers

A couple of things I must always have at a cookout are cheeseburgers and spicy BBQ ribs, they’re quintessential to any backyard grilling event.Β  The only issue I have is that the burgers are usually so big you barely have room for anything else. I’m going to fix that from now on and will be making these mini burgers! They’re the perfect size for cookouts especially when there’s so much more food to try.


For me, the burger is usually the appetizer or the first thing I grab at any cookout, then it’s just a waiting game until I’m hungry enough for those ribs! So why not just fore-go all that bread and meat and make a snack size version of a favorite? Sometimes all you need are a couple of satisfying bites to hold you over and these little Vietnamese style mini porkΒ  burgers will do just that! They’re tasty, moist and satisfying!


I grilled these using my trusty George Foreman grill, not exactly my idea of grilling but the weather has been a bit dreary here in the past week.


These Vietnamese style mini pork burgers were inspired by one of my favorite Vietnamese sandwiches, the Banh Mi. Banh mi just means baguette in Vietnam or Saigon, where the Banh Mi hails from, and they come stuffed with seasoned meat, pickled veggies and a spicy sauce. Check out the sandwich version I made some time ago!


These pork mini burgers are spiced with Asian flavors and jalapenos and served on a mini roll. So easy to make and a nice unexpected twist to your standard cheeseburger! Surely your guests will be surprised!



Vietnamese Style Mini Pork Burgers

Cuisine: Sandwiches
Servings: 8 -10
Author: Maria


  • 1 lb ground pork
  • 2 tbsp fine breadcrumbs
  • 2 stalks scallions chopped
  • 1 jalapeno chopped
  • 1 garlic clove minced
  • 1 tbsp rice wine vinegar
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 cup pickled veggies
  • Sliced provolone cheese cut to size
  • 1/2 cup mayonnaise
  • 1/8 cup Asian hot sauce I used Kim's Korean Hot Sauce
  • Cilantro for topping
  • Mini rolls


  • Add the pork to a bowl and mix in the next 7 ingredients and stir well until all are evenly distributed.Refrigerate for about an hour
  • Turn on the grill and while that's heating up divide meat into 4 parts and start shaping the patties into balls a little bigger than a golf ball. This makes about 20 meatballs.
  • Flatten each ball with the palm of your hand and grill on each side for 5 minutes. Since I used the Foreman grill, the meat cooks on both sides at once so only cooked for about 6 minutes.
  • When burger is done melt cheese on top and grill the mini rolls.
  • Transfer the burgers onto your rolls, top with pickled veggies and cilantro.
  • Make the spicy mayo by mixing the mayo and hot sauce in a separate bowl. Spread the spicy mayo on top side of bread and enjoy.

Here’s a quick recipe for the pickled veggies. Also, if you don’t want to use all the meat for burgers, save some of the seasoned meat for dumplings!



Spicy Asian Chicken Skewers

I made these for dinner the other night and really had to stop myself from eating all of it! These Asian inspired skewers are spicy, flavorful, and trust me, you will be licking your fingers.

These are perfect for a week night dinner since it only takes as long as you need to marinate, fire up the grill and cook. You can also save some time by marinating the night before. When I get home late from work I just want something quick, light and satisfying so I don’t feel so weighted down afterwards. Pairing these spicy Asian chicken skewers with a chilled Gruner Veltliner is perfect and one of my go-to wines for spicy foods since it’s fruity and refreshing but not sweet. This really hit the spot!

What spicy dish do you like to make when time is not on your hands?

Spicy Asian Chicken Skewers
yields about 8-10 skewers

1 lb chicken breast or chicken tenders
1/4 cup light soy sauce
1/4 cup rice vinegar
1 tbsp chili garlic sauce
1 tbsp sesame oil
2 tsp Sriracha hot sauce
1 tbsp scallions, chopped

1. Mix all ingredients, except for the chicken, in a bowl and stir well.

2. Cut the chicken breasts into strips or use pre-cut chicken tender and place in a bowl. Add the liquid mixture to chicken and marinate in refrigerator for at least 30 minutes.

3. Skewer the chicken and grill for about 15 minutes.

I made these in an indoor grill and was able to use some of the drippings to keep the skewers moist. You can reserve some of the liquid also and cook on stove top quickly since its had raw chicken in it and pour the reduced sauce over skewers. Enjoy!

Also, if you want a heavier meal just make a side of white rice or grill some of your favorite veggies.Β  A side of grilled Chinese broccoli would go well with these. Just be sure to grill them separately since meats and vegetables have different cook times.