Chicken Banh Mi Burgers With Quick Pickled Vegetables Recipe

This epic burger recipe combines all my favorite flavors in one delicious bite—it’s like having a Vietnamese banh mi and a burger at the same time. The balance of spicy, tangy, and savory elements keeps things exciting, and the pickled veggies add that perfect crunch!

Creating a blend of flavors in my kitchen is one of my chief pleasures. These Chicken Banh Mi Burgers with Quick Pickled Vegetables are a perfect example.

Ground chicken takes on the umami-packed flavor profile of the traditional Vietnamese sandwich thanks to the soy and fish sauces, garlic, and ginger mixed into the meat. The pickled daikon and carrot add the necessary tang, while a sriracha mayonnaise brings the heat.

When it comes to balanced flavor, these burgers are hard to beat.

Ingredients

Ground Chicken:
Low-fat, versatile, and a great source of protein, this ingredient can be used in many different types of dishes.

Soy Sauce:
Imparts umami taste, offers sodium, intensifies savoriness.

Fish Sauce:
Gives profundity, something that has undergone fermentation, that is very rich in umami.

Garlic:
Fragrant, enhances taste, possible antioxidant qualities.

Sriracha:
Piquant, sharp, lends warmth and intricacy.

Daikon Radish:
They are nutritious, low-calorie snacks.

They have a satisfying crunch.

You can eat a lot of them without worrying about your waistline.

They pack a wallop of vitamin C.

Carrot:
Sugary, offers roughage, high in provitamin A.

Rice Vinegar:
Slightly acidic, vital for balance, and enhances pickling.

Cilantro:
A rich and aromatic freshness, packed with vitamins—an herbaceous delight.

Ingredient Quantities

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• 1 lb ground chicken
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sriracha
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 4 burger buns
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon hoisin sauce
• 1 small daikon radish, julienned
• 1 carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 jalapeño, thinly sliced
• Fresh cilantro, for serving

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Instructions

1. In a bowl, combine ground chicken, soy sauce, fish sauce, minced garlic, grated ginger, sriracha, and 1 tablespoon of sugar. Mix until well combined.

2. Mold the chicken mixture into 4 equal patties and set aside.

3. In a medium bowl, combine the daikon radish, carrot, rice vinegar, 2 tablespoons of sugar, and salt. Toss to coat, cover, and let sit for at least 15 minutes to pickle.

4. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken patties, and cook until browned and fully cooked, about 5-6 minutes per side.

5. Prepare the sauce while the patties are cooking by mixing together the mayonnaise, lime juice, and hoisin sauce in a small bowl.

6. If desired, toast the buns for the burgers.

7. Distribuir la mezcla de mayonesa de hoisin en ambos lados de cada bollo.

8. Set a chicken patty in the lower half of each bun. Add a couple of tablespoons of the pickled vegetables to the top of each chicken patty.

9. Add slices of cucumber and jalapeño to each burger as you see fit.

10. Include fresh cilantro and close the buns. Serve immediately and enjoy!

Equipment Needed

1. Mixing bowl (large)
2. Mixing bowl (medium)
3. Mixing bowl (small)
4. Cutting board
5. Chef’s knife
6. Grater
7. Measuring spoons
8. Measuring cups
9. Skillet (large)
10. Spatula
11. Tongs (optional for flipping)
12. Plate (for setting aside patties)
13. Spoon (for mixing sauce)

FAQ

• Q:Is it possible to use another kind of meat in place of ground chicken? A: Ground turkey or pork can be used instead of ground chicken. If you use either of these, you might want to taste the mixture before rolling the meatballs to be sure the seasoning is to your liking.
• Q:How long should I let the vegetables pickle?
  To make a fast pickle, let the vegetables soak in the pickling solution for a minimum of 30 minutes. For a more pronounced taste, store in the refrigerator for as long as 2 hours.
• Q:Can these burgers be made spicier? A: You can up the ante on sriracha in the burger mix or put in more jalapeño slices when you’re serving the burgers.
• Q:Is it possible to prepare the burger patties in advance? A: Yes. You can make the patties and keep them in the refrigerator for up to 24 hours before you cook them.
• Q:What can I use as a substitute for daikon radish? A: You can use common radishes or even leave them out if you don’t have them.
• Q:Is it permissible to use a different kind of bun? A: Yes, you can use any kind of bun you like, from whole wheat to brioche.

Substitutions and Variations

1 lb ground turkey rather than 1 lb ground chicken
Use 1 teaspoon of chili-garlic sauce if you don’t have sriracha sauce. If you don’t have sriracha sauce or you don’t want to use it, use 1 teaspoon of chili-garlic sauce instead.
Honey can be used in place of sugar when a sweetener is needed. To use it to substitute for white or brown sugar, choose half the amount of honey for every full cup of sugar called for in the recipe.
2 tablespoons olive oil instead of 2 tablespoons of vegetable oil
1 tablespoon white vinegar; use in place of 1/4 cup rice vinegar

Pro Tips

1. Optimize Flavor Let the ground chicken mixture rest for about 15-20 minutes after combining all ingredients. This allows the flavors to meld, enhancing the taste of the patties.

2. Maximize Pickling For a deeper pickled flavor, consider preparing the pickle mix the night before and letting it sit in the refrigerator overnight. This will intensify the tanginess of the daikon and carrot.

3. Perfect Patty Shape Before shaping the patties, chill the chicken mixture in the fridge for about 10 minutes. This firms up the mixture, making it easier to shape the patties evenly.

4. Texture Magic Lightly press the center of each patty with your thumb before cooking. This prevents them from puffing up and ensures they cook evenly.

5. Cilantro Freshness To keep the cilantro vibrant and flavorful, rinse it in cold water and pat it dry with a paper towel right before serving. This preserves its crispness and enhances its refreshing taste in the burger.