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A close up view of a lemongrass chicken banh mi burger.
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5 from 1 vote

Lemongrass Chicken Banh Mi Burgers

These Lemongrass Chicken Banh Mi Burgers are a little work, for a HUGE flavour payoff. The Vietnamese quick pickled veggies are *chef's kiss*!
Prep Time30 minutes
Cook Time10 minutes
Pickling Time6 hours
Total Time6 hours 40 minutes
Course: main, Main Course
Cuisine: American, Asian, Vietnamese
Diet: Low Lactose
Servings: 4 Burgers
Calories: 372kcal
Author: Marie Porter

Equipment

  • Panini Press / Indoor Grill or outdoor grill

Ingredients

Pickled Vegetables:

  • 1 Large Carrot
  • 1 Small Daikon Radish
  • 1 Jalapeno Pepper
  • 1 Cup Water
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sugar
  • 1 tablespoon Salt

Lemongrass Chicken Burgers:

  • ⅓ Cup Panko Crumbs Gluten-Free if needed. Almond flour works, also!
  • 1 teaspoon Fish Sauce
  • 2 teaspoon Soy Sauce
  • Zest of 1 Lime
  • 1 lb Ground Chicken or Ground Pork
  • 1 tablespoon Lemongrass Paste
  • 1 Green Onion Sliced
  • 3 cloves Garlic pressed or finely minced
  • ½ teaspoon Ground Pepper
  • ½ teaspoon Salt

Assembly:

  • 4 Burger Buns
  • Mayonnaise
  • Sriracha optional
  • Liver Pate
  • Sliced cucumber
  • Jalapeno thinly sliced
  • Cilantro

Instructions

Pickled Veggies:

  • Peel carrot and radish, slice jalapeno in half and remove the seeds (optional). Use a vegetable peeler to create long strips of the carrot.
  • Note: Even the smallest daikon radish is going to make a lot more strips than a large carrot, so I like to peel enough daikon to create about the same volume of strips as the carrot. Feel free to make more or less, depending on your tastes. Slice jalapeno into long, thin strips. Set vegetables aside.
  • In a medium bowl, whisk together water, vinegar, sugar and salt.
  • Add carrot, radish, and jalapeno strips to this mixture, stir well to combine.
  • Cover bowl, refrigerate for at least 6 hours.

Lemongrass Chicken Burgers:

  • Measure bread crumbs into a large mixing bowl.
  • Sprinkle fish sauce, soy sauce, and lime zest over the bread crumbs, toss to coat.
  • Add ground chicken, lemongrass, green onion, garlic, pepper, and salt to the bowl, mix gently until thoroughly combined.
  • Divide mixture into 4 equal portions, shape into burgers.
  • Heat a large skillet, spray or coat with a small amount of olive oil.
  • Cook over medium heat for a few minutes, until it looks to be cooked halfway through. Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through - registering 165 F on an instant read thermometer - and lightly browned.

Assembly:

  • Spread the top half of each bun with some mayonnaise, and a drizzle of sriracha, if using.
  • Spread the bottom half of each bun with some liver pate, top with sliced cucumbers and jalapeno slices.
  • Top with cooked chicken burger, pickled veggies, cilantro leaves, and the top bun.
  • Serve immediately.

Notes

The nutritional information - especially regarding the sodium - is WAY off.
The recipe software reflects the total nutrition for all ingredients used - including all of the pickling liquid.
... and that doesn't all end up consumed!
I mean, unless drinking pickle juice is your thing, anyway. If so, I'm guessing the sodium number won't be an issue for you!

Nutrition

Serving: 1Burger | Calories: 372kcal | Carbohydrates: 41g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 2770mg | Potassium: 758mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2618IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 3mg