Tuesday, June 8, 2021

Chicken Bahn Mi Burgers

On our recent trip to Hawaii, we were very fortunate to stay with some good friends in their Kona home. Ok to be honest we stayed mainly on their lenai and in the pool, but we actually had a room. 

Not only did they have an amazing kitchen, the also had an outdoor flat top range. I think we cooked every dinner out there. We had a great time. 

This night was the last evening another set of good friend were spending with us. They are some great food adventurists as well. (When Phil and I get together, it’s all about great food). So we decided to make Bahn Mi Burgers. 

These flavorful and spicy patties were just the thing to make you sweat after a day of sitting around in 82° weather. I served the Bahn Mi Burgers with some spicy pickled vegetables on locally made egg buns we found at the farmers market, sriracha crema and a SW corn and pepper salad. This ones definitely on repeat. (By the way, the original recipe called for ground pork, but because we had several chicken only eaters, I opted to switch the pork with chicken. You couldn’t even tell a difference!!)

Chicken Banh Mi Burger


Burgers Patty

  • 1 lb Ground chicken
  • 1/4 cup Finely chopped fresh basil
  • 4 Garlic cloves, minced
  • 3 Green onions, finely chopped
  • 1 tbsp Fish sauce
  • 1 tbsp Sriracha
  • 1 tbsp Sugar
  • 2 tsp Cornstarch
  • 1 tsp Freshly ground black pepper
  • 1 tsp Kosher salt

Sriracha Mayo

  • 1 cup Mayonnaise
  • 3 Green onions, finely chopped
  • 2 tbsp Sriracha
  • 4 Brioche buns
  • Sesame oil
  • Sriracha mayo
  • Favorite Vietnamese pickled veggies (recipe below)
  • Cilantro
  • Cucumbers
  • Jalapeños (optional)


  1. In a large bowl combine all ingredients for patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick. (Chill in fridge, until ready to grill)
  2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
  3. Preheat grill to medium/high heat. Add patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every few minutes until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Insert a cooking thermometer to ensure you have cooked to an internal temperature of 165°.
  4. To prepare the burgers toast the brioche buns On the grill. Add sriracha mayo to both sides of the bun and top with the patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.

To make pickled vegetables:

Quick Pickled Vegetables 

  • 1 cup rice wine vinegar
  • 2 Tbsp fish sauce
  • 2 Tbsp soy sauce 
  • 2 Tbsp Sambal Oleck 
  • 1 Tbsp sugar 
  • 1 cucumber, thinly sliced
  • 1-2 radishes, thinly sliced
  • 1/4 lb Dikon radish, thinly sliced
  • 1 carrot, jullianed 
  • 4 thinly sliced red onion 
  • 1 large jalapeño, thinly sliced


  1. Mix together first 5 ingredients. 
  2. Prepare all the vegetables and place in pickling brine. 
  3. Seal container, shake and place in refrigerator for 30 minutes to an hour. 
As with any of my recipes, you can trade up or switch out and ingredients. 
* We ran out of cilantro, but had plenty of Thai basil so we used that. 
* We had left over cilantro crema from Ono tacos the night before, so I added sriracha and made it the “Sriracha Mayo”
* We had a couple of non pork eaters, so I switched out to chicken
* We ran out of carrots, so I just added more cucumber. 

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