Bánh Mì Chicken Burgers

Bánh Mì Chicken Burgers are a burger take on a classic. A ground chicken patty is packed with all the flavors of a classic Bánh Mì sandwich, topped with sweet and spicy pickled veggies, a zippy sriracha mayo, and sandwiched between a toasted brioche bun.

Course Main Course

Cuisine Asian

Keyword Bánh Mì Chicken Burgers are a burger take on a classic. A ground chicken patty is packed with all the flavors of a classic Bánh Mì, asian sandwich, pickled vegetables, sriracha, chicken patty

Prep Time 20

Cook Time 20

Total Time 40

Servings burgers

Calories 718kcal

Author Nicole

Cost $25

Equipment

Cast iron skillet

Ingredients

1 lb ground chicken breast
1 cup + 2 tbsp julienned carrots, divided (mince 2 tablespoons carrot for burger patties)
1/2 tsp fish sauce
1 tbsp soy sauce
3/4 tsp sesame oil, divided
2 large garlic cloves, grated
1/4 tsp kosher salt
1/4 small onion, grated
1/4 cup panko bread crumbs
1/2 cup julienned diakon radish
1/2 cup rice vinegar
1 tbsp water
2 tsp sugar
1/2 serrano chile, thinly sliced
1 medium sweet potato, sliced thin
1 tsp olive oil
3 tbsp chopped cilantro
3/4 cup low-fat mayo
3 1/2 tsp sriracha
1/2 medium cucumber sliced thin
4 brioche buns

Instructions

Add ground chicken breast, fish sauce, soy sauce, 2 tbsp minced carrot, 1/2 teaspoon sesame oil, garlic, 1/4 teaspoon salt, onion and panko to a large bowl. Mix until combined. Form into four patties. Chill for five minutes.
For the pickled veggies: Bring vinegar, water, sugar, chili and a pinch of salt to a boil in a small saucepan. Add carrots and radishes. Boil 1 minute. Cover and remove from stove, let cool.
Toss sweet potatoes with one teaspoon olive oil. Season with salt and pepper. Cook burgers and sweet potato slices on the grill. The burgers should take about 4-5 minutes per side, along with the sweet potatoes. Alternately, you can cook the burgers and sweet potatoes in a cast-iron skillet on the stove. The same cooking times apply.
While the burgers and the sweet potato cook, mix mayo and sirracha together in a small bowl. Season with salt and pepper. Set aside. Drain veggies from pickling liquid. Add in remaining 1/4 teaspoons sesame oil and cilantro.
Toast buns. Slather sirracha mayo on top and bottom bun. Place burger patty on bun, then top with sweet potato slices, cucumbers slices, pickled vegetables, and more thinly sliced Serrano peppers if desired. Cover with top bun.

Nutrition