Chicken Banh Mi Burger with Quick Pickled Vegetables
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!
1cupof english cucumber, thinly sliced(about ½ cucumber)
1cupof carrots, largely shredded or julienne cut (matchsticks)(about 1 carrot)
1jalapeno, thinly sliced(optional)
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!
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