These Banh Mi Burgers feature everything you love about the classic banh mi sandwich. Seasoned homemade chicken burgers are topped with spicy mayo, pickled daikon and carrots, jalapeno, cilantro, and cucumber. Every bite is juicy, spicy, and tangy!
Make the pickled daikon and carrots ahead of time.
Preheat a cast iron skillet to medium hgh heat.
In a mixing bowl add ground chicken, cilantro, scallions, garlic, ginger, fish sauce, sesame oil and kosher salt. Mix well to combine. Divide into 4 pieces. Flatten to form into 4 equal patties. Using your thumb, add a indent with it, this helps to prevent your burger from bulging when cooking.
Cook for 4 minutes per side. The internal temperature should be at 165F using a meat thermometer. Let the burgers rest for a few minutes.
Prep the Burger Toppings
Make the sriracha mayonnaise by mixing the mayo with sriracha and green onions. Slice the jalapeño, prep the cilantro by trimming some of the stems. Cut the cucumbers.
Cut the buns in half and toast.
Assemble Burgers
Add sriracha mayonnaise to both sides of the buns. Then add the culantro and cucumbers, patties, top with pickled daikon and carrots, and jalapeños. Enjoy.
Notes
Make the Vietnamese Quick Pickled Carrots and Daikon ahead of time.Make it spicy: Add jalapenos or serrano peppers for a little kick.Vinegars Tip: Don’t swap the vinegars for others, they will change the authentic taste of these.