Banh Mi Chicken Burgers bring together the juicy, satisfying goodness of a classic burger with the zesty, aromatic flavors of Vietnamese cuisine, creating a truly unique and unforgettable taste experience.
Chicken Banh Mi Burgers
Banh mi chicken burgers are a delicious fusion of two beloved dishes – the classic American burger and the Vietnamese banh mi sandwich. This creation features a juicy chicken patty topped with fresh + pickled veggies, herbs, chilis and a tangy, flavorful sauce!
One bite of this and I’m immediately transported to my mom’s kitchen! The scents and flavors remind me of many of her dishes. Delicious + comforting!
Gather Your Ingredients
This recipe actually takes my Vietnamese Chicken Meatball recipe and gives it a different spin for a hearty and satisfying meal!
- Ground chicken — 92/93% lean
- Aromatics — lemongrass, shallot, garlic, green onions
- Pantry staples — sugar, kosher salt, black pepper, mayonnaise
- Fresh produce — carrot, mini or english cucumber, jalapeno, cilantro
- Asian flavors — fish sauce, sesame oil, rice vinegar
- Sandwich rolls — like Kaiser, Vienna or Portuguese rolls.
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How To Make Banh Mi Burgers
- Pickle the carrots: combine water, rice vinegar, sugar and salt to create the pickling liquid. Pour it over thin slices of carrot and allow it to pickle for at least 30 minutes.
- Make the scallion mayonnaise: combine mayo and finely sliced green onions in a small bowl. Refrigerate until it’s time to assemble the burgers.
- Make the chicken patties: in a large bowl, combine all the ingredients for the burger mix and form into 4 patties. Cook the burgers on an outdoor grill, grill pan or skillet until the internal temperature reaches 165°F.
- Assemble: slather scallion mayonnaise on toasted buns and layer on the chicken burger, pickled carrots, cucumber slices, jalapeno, and fresh cilantro.
Helpful Recipe Tips
The pickled carrots will keep in the fridge for days and keep getting better, so feel free to make these well in advance. Make the scallion mayo in advance and keep it covered in the fridge. The flavor will continue to intensify. Mix the burgers and form into patties. Keep them separated by small sheets of wax paper, cover and refrigerate until you’re ready to cook. Slice the cucumbers and jalapeno and refrigerate until assembly.
The outer leaves and the top half of lemongrass stalks are fibrous + woody. Start by slicing off the bulb end of the stalk, then peel away the outer leaves until you reach the section that is more tender. Cut the tough, top section of the lemongrass off; you can save this for soup stock. Working with the white, soft part, halve the lemongrass lengthwise, then thinly slice it across. You can pop this in a food processor to further mince or continue rocking your knife across to mince it by hand. If you’re a visual learner, view this quick video tutorial!
Store cooked burgers in an airtight container in the fridge for up to two days. Place leftover garnishes in a separate container and refrigerate.
Ingredient Substitutions and Variations
- Lemongrass — use lemongrass paste, lemon zest or lime zest if you can’t find fresh lemongrass.
- Ground chicken — try these burgers with ground pork, turkey or a blend.
- Add some extra kick to your burgers with a drizzle of nuoc mam or sriracha. You can also mix some sriracha into the scallion mayo!
- Use plain white vinegar or white wine vinegar instead of rice vinegar for the pickling liquid.
- Try some other fresh veggies like sliced red onion, red bell pepper.
Check Out These Other Asian-Inspired Recipes!
- Rotisserie Chicken Pho in the Instant Pot
- Easy Chili Crisp Dipping Sauce
- Spicy Whiskey Glazed Chicken Wings
- Green Tea Yuzu Sour Mocktails
- Thai Coconut Curry Grilled Chicken Kebabs
Banh Mi Chicken Burgers with Scallion Mayonnaise
- 4 tbsp warm water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp kosher salt
- 1 large carrot sliced into long thin slices or batons
- 8 tbsp mayonnaise
- 3 tbsp green onions chopped fine, or more to taste
- 1 lb ground chicken 92/93% lean
- 2 stalks lemongrass outer layers discarded, finely mince the softer white part
- 1 tbsp shallot finely minced
- 2 cloves garlic finely minced
- 1 green onion sliced thin
- 1½ tbsp sugar
- 1 tsp fish sauce
- 1 tsp sesame oil
- ½ tsp black pepper
- 4 sandwich rolls toasted (like Kaiser, Vienna, Portuguese)
- cucumber cut into long slices
- jalapenos or red chiles, sliced thin
- nuoc mam (Vietnamese dipping sauce) or sriracha
- Mix warm water, rice vinegar, sugar and salt in a shallow dish until the sugar and salt have dissolved. Place the carrots into the dish so they are covered by the liquid and set aside for at least 30 minutes. Add a bit more water if needed, just to cover.
- Combine the mayonnaise and scallions in a small bowl. Refrigerate for later.
- In a large bowl, combine all the ingredients for the burgers; form into 4 patties. Cook the burgers on a grill, grill pan or nonstick skillet.
- To assemble the sandwiches, spread scallion mayonnaise on the inside surfaces of each roll. Layer on the burger, pickled carrot, cucumber slices, and any additional garnishes you like.
- The pickled carrots will keep in the fridge for days and keep getting better, so feel free to make these well in advance.
- Make the scallion mayo in advance and keep it covered in the fridge. The flavor will continue to intensify.
- Mix the burgers and form into patties. Keep them separated by small sheets of wax paper, cover and refrigerate until you’re ready to cook.
- Slice the cucumbers and jalapeno and refrigerate until assembly.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.