Burgers Beyond Beef

Fire up the grill for these juicy chicken, pork, and bison burgers.

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Banh Mi Smash Burgers

ACTIVE 40 MIN; TOTAL 1 HR: SERVES 4

Inspired by the popular Vietnamese sandwich, these crispy smashed pork burgers are topped with quick-pickled carrots and radish. The high fat content of ground pork makes it ideal for smash burgers because the thin patties 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 sticking. Hold the spatula in place for a few seconds to help keep the patties from springing back up.

• ¾ cup rice vinegar

• ½ cup water

• 3 Tbsp. light brown sugar, divided

• 1 Tbsp. plus 1 tsp. kosher salt, divided

• 1 cup matchstick carrots (see Note)

• ¼ cup thinly sliced red radishes or ½ cup matchstick daikon (see Note)

• ⅓ cup Kewpie mayonnaise

• 2½ Tbsp. chile-garlic sauce, divided

• 1½ tsp. fish sauce, divided

• 1½ lb. 80% lean ground pork

• 1 Tbsp. grated fresh ginger (about 1 [3-inch] piece)

• 3 Tbsp. finely chopped tender cilantro stems, plus leaves for topping

• 4 brioche hamburger buns, split and toasted

• 1 jalapeño, thinly sliced

1. Bring vinegar, ½ cup water, 2 tablespoons brown sugar, and 1 tablespoon salt to a boil in a small saucepan over medium-high, stirring often to dissolve sugar. Remove from heat, and stir in carrots and radish. Set aside.

2. Stir together mayonnaise, 1½ tablespoons chile-garlic sauce, and ½ teaspoon fish sauce in a small bowl; cover and chill spicy mayonnaise until ready to use.