Banh Mi Smash Burgers: Where Comfort Food Meets Fresh Flavor

We love burgers. We love bánh mì. So naturally, we had to bring the two together—and the result might just ruin regular burgers for you forever.

This crave-worthy mashup takes the cheesy, crispy-edged magic of a smash burger and tops it with quick-pickled veggies, a creamy sriracha-lime mayo, and bright, herbaceous garnishes inspired by the classic Vietnamese sandwich. It’s rich, spicy, tangy, and fresh all at once—and surprisingly easy to throw together at home.

Why Your Gut Will Love It, Too

Indulgence and wellness can go hand-in-hand. This recipe isn’t just delicious—it features ingredients with serious functional benefits.

Daikon

Daikon is a hydrating root veggie that supports digestion and helps promote regularity. It may also aid kidney detoxification. If you can’t find it, cucumber is a refreshing stand-in with similar hydrating properties.

Sriracha

The kick in our spicy mayo comes from sriracha, a chili-garlic hot sauce rich in capsaicin, which may help ease pain, reduce inflammation, and even boost metabolism. Plus, garlic may support healthy cholesterol levels.

Red Onion

A standout source of quercetin, a powerful antioxidant linked to immune support and cancer protection. Red onions also have natural anti-inflammatory and antibacterial benefits.

Pro Tips for Smash Burger Bliss

• Pickle first. The veggies get better the longer they sit. Prep them early—at least 20 minutes, or make them a day ahead for maximum tang.
• Balance your sauce. Start with mayo, sriracha, and lime. Adjust for heat and brightness, and don’t be afraid to add a pinch of salt or a little minced garlic or ginger for extra depth.
• Smash with confidence. Don’t overwork the meat. Use a hot pan and firm spatula pressure to get that signature crispy edge.

Banh Mi Smash Burgers

Servings: 4

Quick-Pickled Veggies (do this first!)

• 1 cup shredded carrots
• 1 cup thinly sliced daikon or cucumber
• ½ red onion, thinly sliced
• ½ cup rice vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp salt

Burgers

• 1 lb ground beef (80/20 preferred)
• Salt & pepper
• 4 brioche buns or mini baguettes, toasted
• 4 slices sharp cheddar or provolone (optional but excellent)
• 1 tbsp butter or neutral oil

Sriracha Mayo

• ½ cup mayo
• 1–2 tbsp sriracha (to taste)
• 1 tsp lime juice
• ¾ tsp minced garlic or ginger (optional)
• Pinch of salt

Toppings

• Fresh cilantro leaves
• Thinly sliced jalapeños
• Extra cucumber slices

Instructions

1. Pickle the Veggies
Whisk vinegar, water, sugar, and salt in a bowl. Add carrots, daikon/cucumber, and red onion. Let sit for at least 20 minutes (or up to 24 hours in the fridge).

2. Mix the Mayo
In a small bowl, combine mayo, sriracha, lime juice, and optional garlic or ginger. Season with a pinch of salt and adjust spice to taste.

3. Shape the Patties
Divide beef into 4 loose balls. Do not flatten yet—this helps form a better crust when smashing.

4. Smash & Sear
Heat a cast iron skillet or griddle over medium-high. Add oil. Place beef balls in the pan and smash firmly with a spatula until thin. Season with salt and pepper. Cook 2–3 minutes per side. Add cheese after flipping.

5. Toast the Buns
Butter and toast the buns cut-side down until golden and crisp.

6. Assemble Like a Pro
Spread sriracha mayo on both sides of the bun. Layer on the burger, drained pickled veggies, cilantro, jalapeños, and any extras. Hit it with a squeeze of lime and close it up.

Optional Add-Ins

• A sunny-side-up egg for extra richness
• Ground pork or a plant-based patty for a twist
• A drizzle of hoisin for sweet-savory depth
• Paté (for the full traditional bánh mì experience)

Final Thought:
Your gut—and your taste buds—deserve better than basic. This burger is the kind of indulgence that doesn’t compromise. Pair it with a digestive enzyme or a dose of No Bloat for even more gut-friendly goodness.