Crave worthy Chicken Banh Mi Burgers that are made with juicy, tender, perfectly seasoned ground chicken and sandwiched between toasted buns then spread with spicy sriracha mayo and topped with crunchy, tangy, quick pickled cucumber, carrot and jalapeño. Finish with fresh cilantro, if desired. The perfect combination!
When I first made my Chicken Banh Mi Burgers, Nate thought that they both sounded and looked weird. But after he took his first bite, his exact words were, “Damnnnn this is good!”
He isn’t wrong! These Chicken Banh Mi Burgers are damn good! The burgers are tender, juicy and super easy to make with ground chicken. The pickled vegetables add tangy crunch and only take 10 minutes to prepare – but they must sit in the pickling brine for an hour, so plan ahead. The sriracha mayo is the perfect spicy sauce. And if fresh cilantro is your thing, pile it high! Or leave it it off. Either way, the burger will be amazing!
If you’re by chance thinking that pickled vegetables sound weird on a burger, think about it this way… you put dill pickles on your burgers!
This quick pickling method adds a light pickled tang to the vegetables without being over powering, and it allows the vegetables to still remain crunchy. Giving the burger crunch and an extra pop of flavor! I love to pile on the pickled vegetables!
Ground chicken. You can find ground chicken in one pound packages at just about any grocery store. Also, ground pork would work great!
Green onions. I love to add fresh green onions to the sriracha mayo and the ground chicken. If needed, you can substitute 1/2 teaspoon onion powder.
Garlic. I like to use fresh garlic, but you can substitute 1/2 teaspoon of garlic powder.
Fish sauce. This is a salty fermented sauce that has similar properties to soy sauce. So, if needed, you can substitute soy sauce.
Bread crumbs. I like to use plain breadcrumbs. If needed, you can try substituting panko or Italian.
Egg. One egg to add moisture and help hold the burgers together.
Mayonnaise & sriracha. To make the sriracha mayo. This sauce is delicious! Add 1/2 – 1 tablespoon of sriracha (or more), depending on how spicy you want the sauce.
Fresh cilantro. Garnish the burgers with fresh cilantro for extra flavor. If you’re not a cilantro fan, no biggie! The burgers will still taste great.
English cucumber. I like to use an English cucumber because the skin is soft, so you don’t have to peel it. English cucumbers can be found at most grocery stores. They are long and skinny and usually individually plastic wrapped. If the skin on the cucumber you’re using is tough, I recommend peeling it before slicing.
Carrot. I use a julienne peeler to create thin strips of carrot. I highly recommend buying a julienne peeler if you don’t have one. Alternatively, you can buy matchstick carrots or use the large holes on your cheese grater to shred the carrot.
Jalapeño. I like to thinly slice one jalapeño to pickle with the carrot and cucumber. Since the jalapeño is pickled, it’s not as spicy as it would be fresh. But, if spicy isn’t your thing, then I would skip it.
Hot water. Use hot water instead of cold water to mix with the sugar and salt to make the quick pickled vegetables. Hot water will help the sugar and salt dissolve.
Vinegar. Just regular white distilled vinegar. If needed, you can substitute rice vinegar or apple cider vinegar.
Tips & tricks.
Chicken burgers (like any burger) are great grilled! If it’s grilling season, I recommend firing up the grill!
Please keep in mind that the pickled vegetables need an hour or more to pickle. After one hour they are most certainly ready to eat, but if you want to make them even further in advance, then more power to ya! If the pickled vegetables are prepared more than an hour in advance, store them in the brine in the fridge. Same goes for any leftover pickled vegetables.
I like to use an English cucumber because the skin is soft, so you don’t have to peel it. English cucumbers can be found at most grocery stores. They are long and skinny and usually individually plastic wrapped. If the skin on the cucumber you’re using is tough, I recommend peeling it before slicing.
I used a julienne peeler to get long, skinny strips of carrot. A julienne peeler is a great kitchen tool! I recommend buying one if you don’t already own one. I love mine. But, you most certainly don’t need one for this recipe. You can also use the large holes on your box grater to shred the carrot, or you can buy matchstick carrots.
More burger recipes you will love!
Slow Cooker Chili Cheese Sloppy Joes (not exactly a burger, but still good!)
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Chicken Banh Mi Burger with Quick Pickled Vegetables
- 1 pound ground chicken
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons fish sauce (or soy sauce)
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 – 1 tablespoon sriracha
- fresh cilantro
Quick pickled Vegetables
- 1 cup of english cucumber, thinly sliced (about 1/2 cucumber)
- 1 cup of carrots, largely shredded or julienne cut (matchsticks) (about 1 carrot)
- 1 jalapeno, thinly sliced (optional)
- 1/2 cup hot water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
Quick pickled vegetables
- Mix together the hot water, sugar and salt in a small dish until the sugar and salt is dissolved. Mix in the vinegar then add the shredded carrot, sliced cucumber and sliced jalapeno, if using. Let sit for one hour.
- Add the chicken, half of the green onions, garlic, fish sauce, breadcrumbs, egg, salt and pepper to a large bowl and mix together until combined.
- Fire up the grill or heat a large skillet over medium-high heat with a drizzle of olive oil. Patty the chicken into 4 burgers and cook for about 5-6 minutes on each side, or until fully cooked through.
- While the burgers cook, make the sriracha mayo. In a small bowl, mix together the mayo, sriracha and remaining green onions.
- To toast your buns, lightly butter the inside of the burger buns and place them butter side down on the grill or in the skillet or over medium-high heat until lightly toasted.
- To assemble, spread a toasted bottom bun with sriracha mayo, then top with a burger, pickled vegetables, fresh cilantro, and finish with the top toasted bun. Enjoy!