Banh Mi Chicken Burgers with Quick Pickled Carrot, Daikon and Sriracha Mayo

Name: Banh Mi Chicken Burgers with Quick Pickled Carrot, Daikon and Sriracha Mayo
Prep time: 27 min
Cook time: 14 min
Total time: 41 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium (about 3½ oz) (100 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long; 5 oz (150 g) daikon radish, peeled and cut into thin matchsticks about 2 inches (5 cm) long; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water, warm from the tap; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) kosher salt; 6 tbsp (85 g) mayonnaise; 1 tbsp (15 ml) sriracha; 1 tsp (5 ml) fresh lime juice; 1½ lb (680 g) ground chicken, preferably thigh, cold, from the fridge; 2 cloves (8 g) garlic, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 whole (30 g) scallions, white and green parts thinly sliced; 2 tbsp (8 g) cilantro stems and leaves, finely chopped; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) soy sauce; 1 tsp (4 g) light brown sugar; 3 tbsp (20 g) panko breadcrumbs; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil such as canola or avocado; 4 whole (280 g) brioche burger buns, split in half; 1 tbsp (14 g) unsalted butter, softened; ½ small (about 3½ oz) (100 g) small cucumber, sliced into thin rounds or ribbons; 1 medium (25 g) jalapeño, cut into thin rounds, seeds removed for milder heat; ½ cup (loosely packed) (10 g) fresh cilantro sprigs, tender leaves and sprigs

From the MyKitchenBank Kitchen

Juicy pan-seared chicken patties seasoned with ginger, garlic, scallion and fish sauce, stacked on toasted brioche with crunchy quick-pickled carrot and daikon, cool cucumber, fresh jalapeño, cilantro and a creamy sriracha mayo. All the flavors of a Vietnamese banh mi in burger form.

Prep: 27 min
Cook: 14 min
Wait: 40 min
Total: 1 hr 21 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickles
1 medium (about 3½ oz) (100 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long
5 oz (150 g) daikon radish, peeled and cut into thin matchsticks about 2 inches (5 cm) long
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water, warm from the tap
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
For the sriracha mayo
6 tbsp (85 g) mayonnaise
1 tbsp (15 ml) sriracha
1 tsp (5 ml) fresh lime juice
For the patties
1½ lb (680 g) ground chicken, preferably thigh, cold, from the fridge
2 cloves (8 g) garlic, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 whole (30 g) scallions, white and green parts thinly sliced
2 tbsp (8 g) cilantro stems and leaves, finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (4 g) light brown sugar
3 tbsp (20 g) panko breadcrumbs
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil such as canola or avocado
To assemble
4 whole (280 g) brioche burger buns, split in half
1 tbsp (14 g) unsalted butter, softened
½ small (about 3½ oz) (100 g) small cucumber, sliced into thin rounds or ribbons
1 medium (25 g) jalapeño, cut into thin rounds, seeds removed for milder heat
½ cup (loosely packed) (10 g) fresh cilantro sprigs, tender leaves and sprigs

Equipment (8)

12-inch (30 cm) heavy skillet or cast-iron pan
Medium heatproof bowl or 1-quart (1 L) jar for pickles
Large mixing bowl
Small bowl for sriracha mayo
Box grater or sharp knife for julienning
Instant-read thermometer
Wide spatula
Plate or sheet pan lined with parchment

Steps

Before you start

Start the pickles first: they need at least 30 minutes, and the patties can be mixed, shaped and chilled while they sit.
Use ground chicken thigh (or ground chicken labeled 90% lean or less) for juicy patties; very lean breast meat turns dry.
Have a instant-read thermometer ready: chicken patties are done at 165°F (74°C), not by color alone.
Wash your hands and surfaces well after handling raw chicken.

1
Make pickle brine
- In a medium heatproof bowl or 1-quart (1 L) jar, combine the rice vinegar, warm water, granulated sugar and kosher salt.
- Stir for about 1 minute until the sugar and salt fully dissolve and the liquid looks clear with no grains at the bottom.
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Ready when: Brine is clear with no visible sugar or salt crystals.
Tip: Warm tap water is enough; boiling water would partly cook the vegetables and make them soft.
2
Pickle the vegetables
- Add the carrot and daikon matchsticks to the brine, pressing them down so they are fully submerged.
- Let them sit at room temperature for at least 30 minutes while you prepare everything else.
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Ready when: Vegetables taste pleasantly sweet-sour and bend slightly but still snap when bitten.
Tip: Daikon has a strong smell as it pickles; that is normal and mellows quickly.
3
Stir sriracha mayo
- In a small bowl, stir together the mayonnaise, sriracha and lime juice until evenly pink-orange and smooth.
- Taste and add a little more sriracha if you want more heat.
- Cover and refrigerate until serving.
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Ready when: Sauce is a uniform color with no white streaks.
4
Prep fresh toppings
- Slice the cucumber into thin rounds or ribbons, cut the jalapeño into thin rounds, and pick the cilantro sprigs.
- Keep them on a plate in the fridge so they stay crisp until assembly.
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Tip: Scrape out the jalapeño seeds and white ribs for milder heat; wash hands well after handling.
5
Mix patty mixture
- In a large bowl, combine the cold ground chicken, garlic, ginger, scallions, chopped cilantro, fish sauce, soy sauce, brown sugar, panko and black pepper.
- Using your hands or a fork, mix for about 30 seconds, just until the seasonings are evenly distributed and the mixture looks slightly tacky.
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Ready when: Seasonings are evenly spread and no dry panko pockets remain.
Tip: Do not overmix; overworked ground chicken turns rubbery and dense.
6
Shape and chill patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, then press a shallow thumbprint dimple into the center of each.
- Place on a parchment-lined plate and refrigerate for 10 minutes.
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Ready when: Patties feel firm and hold together when lifted.
Tip: Damp hands stop the sticky chicken from clinging to your fingers. The dimple keeps the patties flat as they cook.
7
Sear the pattiesOven 165°F / 75°C
- Heat the oil in a 12-inch (30 cm) heavy skillet over medium heat for about 2 minutes, until it shimmers.
- Add the patties, leaving space between them.
- Cook undisturbed for 5 minutes until the underside is deep golden brown, then flip and cook 4 to 5 minutes more.
- Check the thickest part with a thermometer for 165°F (74°C).
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Ready when: Both sides are deep golden brown, juices run clear, and the center reads 165°F (74°C).
Tip: Resist pressing down on the patties with the spatula; it squeezes out the juices. If they brown too fast before reaching 165°F, lower the heat slightly.
8
Rest and toast buns
- Move the patties to a clean plate and let them rest for 3 minutes.
- Wipe out any burnt bits from the skillet, reduce heat to medium-low and melt the butter.
- Place the buns cut-side down and toast for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Watch closely; brioche has sugar and burns in seconds.
9
Assemble and serve
- Drain the pickled carrot and daikon well.
- Spread sriracha mayo generously on both toasted bun halves.
- Place a patty on each bottom bun, then top with a pile of pickles, cucumber, jalapeño rounds and cilantro.
- Close with the top buns and serve right away.
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Ready when: Burgers are stacked and the bun holds together when pressed gently.
Tip: Pat the drained pickles with a paper towel so brine doesn't make the buns soggy.

Good to know

Tips

Use cold chicken and damp hands; warm, sticky mixture is harder to shape and can fall apart.
Cut the carrot and daikon thin and uniform so they pickle evenly and are easy to bite through in a burger.
Let the pickles sit longer (up to 2 hours at room temperature or overnight in the fridge) for a tangier bite.
If your patties stick, wait: they release naturally once a golden crust forms.

Make ahead

"Pickled carrot and daikon can be made up to 2 weeks ahead and stored in their brine in the fridge. Sriracha mayo keeps 5 days refrigerated. Raw patties can be shaped, covered and refrigerated up to 24 hours before cooking."

Storage & reheating

"Room temperature: cooked burgers should not sit out more than 2 hours. Fridge: store cooked patties separately from buns and toppings in an airtight container up to 3 days. Freezer: freeze cooked patties up to 2 months, or raw shaped patties (parchment between each) up to 3 months; thaw overnight in the fridge. Reheat cooked patties in a covered skillet over medium-low heat for 4 to 5 minutes per side, or in a 350°F (175°C) oven for 10 to 12 minutes, until steaming hot and 165°F (74°C) inside."

Substitutions

daikon radish → extra carrot or thin sliced radishes. Use 150 g more carrot or sliced red radishes; the pickles will be sweeter or slightly peppery.
ground chicken, preferably thigh → ground turkey or ground pork. Pork is richer and closer to traditional banh mi; cook pork to 160°F (71°C) and turkey to 165°F (74°C).
brioche burger buns → baguette pieces or soft potato rolls. Cut a baguette into 6-inch (15 cm) lengths and split; toast the same way.
fish sauce → extra soy sauce. Use 1½ tbsp (22 ml) soy sauce total; the flavor will be less funky but still savory.