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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!

Chicken Banh Mi Burger with Quick Pickled Vegetables

Rachel Riesgraf
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!
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Prep Time 20 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 1 hr
Course Dinner
Servings 4 burgers

Ingredients
  

  • 1 pound ground chicken
  • 4 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons fish sauce (or soy sauce)
  • ½ cup breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ - 1 tablespoon sriracha
  • fresh cilantro

Quick pickled Vegetables

  • 1 cup of english cucumber, thinly sliced (about ½ cucumber)
  • 1 cup of carrots, largely shredded or julienne cut (matchsticks) (about 1 carrot)
  • 1 jalapeno, thinly sliced (optional)
  • ½ cup hot water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup white vinegar

Instructions
 

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.

Burgers

  • 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!
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