Go Back
–+ servings
A banh mi chicken burger with scallion mayo next to a board with fresh veggies.

Banh Mi Chicken Burgers with Scallion Mayonnaise

Linda Feller
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.
Print Recipe Pin Recipe Save
Prep time.15 minutes
Cook time.12 minutes
Custom time.30 minutes
Total time.57 minutes
Course.Sandwich
Cuisine.American, Vietnamese
Number of servings.4 sandwiches
Calories per serving.581 kcal

Ingredients

Pickled Carrots

  • 4 tablespoon warm water
  • 3 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 1 large carrot, sliced into long thin slices or batons

Scallion Mayonnaise

  • 8 tablespoon mayonnaise
  • 3 tablespoon green onions, chopped fine, or more to taste

Burgers

  • 1 pound ground chicken, 92/93% lean
  • 2 stalks lemongrass, outer layers discarded, finely mince the softer white part
  • 1 tablespoon shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1 green onion, sliced thin
  • 1½ tablespoon sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 4 sandwich rolls, toasted (like Kaiser, Vienna, Portuguese)

Garnishes

  • cucumber, cut into long slices
  • jalapenos, or red chiles, sliced thin
  • cilantro
  • nuoc mam (Vietnamese dipping sauce), or sriracha

Instructions

  • 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 over medium to medium-high heat, until the internal temperature is 165°F.
  • 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.

Notes

Make ahead 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.
How to cut lemongrass: view this quick video tutorial.
Storing leftovers: Store cooked burgers in an airtight container in the fridge for up to two days. Place leftover garnishes in a separate container and refrigerate.

Nutrition

Calories: 581kcal | Carbohydrates: 43g | Protein: 26g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 980mg | Potassium: 814mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3102IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 4mg
Keywords.grill, stove top
Did You Make This Recipe?Be sure to share a comment below!