Vietnamese Lemongrass Chicken Burgers on Baguette Rolls

Name: Vietnamese Lemongrass Chicken Burgers on Baguette Rolls
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium (about 4 oz) (115 g) carrot, peeled and cut into thin matchsticks; 4 oz (115 g) daikon radish, peeled and cut into thin matchsticks; ½ cup (120 ml) unseasoned rice vinegar; ¼ cup (60 ml) warm water; 2 tablespoons (25 g) granulated sugar; 1 teaspoon (4 g) kosher salt; 1½ lb (680 g) ground chicken, preferably thigh meat, cold; 3 stalks (60 g) lemongrass stalks, outer layers removed, bottom 4–5 inches only, very finely minced (about 3 tablespoons); 4 cloves (12 g) garlic, finely grated or minced; 1 medium (40 g) shallot, finely minced; 1½ tablespoons (23 ml) fish sauce; 1 tablespoon (13 g) light brown sugar; ½ teaspoon (1 g) freshly ground black pepper; 1 tablespoon (8 g) cornstarch; 2 tablespoons (30 ml) neutral oil, such as avocado or canola, divided: 1 tablespoon in the mix, 1 tablespoon for brushing the grill and patties; ⅓ cup (75 g) mayonnaise; 1½ tablespoons (25 g) sriracha, adjust to taste; 1 small (45 g) lime, zested and juiced for 1 teaspoon juice (cut remaining into wedges for serving); 4 rolls (about 2.5 oz each) (280 g) individual baguette rolls, about 6 inches (15 cm) long, split lengthwise, leaving one side attached; ½ medium (150 g) English cucumber, sliced lengthwise into thin spears or planks; 1 cup, loosely packed (20 g) fresh cilantro sprigs, tender stems and leaves; 1 medium (30 g) jalapeño, thinly sliced into rings (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken patties scented with fresh lemongrass, garlic, and fish sauce, tucked into crisp baguette rolls with quick-pickled carrot and daikon, cucumber, cilantro, and a spicy-sweet mayo. Inspired by bánh mì flavors, ready in under an hour and a half.

Prep: 30 min
Cook: 12 min
Wait: 45 min
Total: 1 hr 27 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickles
1 medium (about 4 oz) (115 g) carrot, peeled and cut into thin matchsticks
4 oz (115 g) daikon radish, peeled and cut into thin matchsticks
½ cup (120 ml) unseasoned rice vinegar
¼ cup (60 ml) warm water
2 tablespoons (25 g) granulated sugar
1 teaspoon (4 g) kosher salt
For the patties
1½ lb (680 g) ground chicken, preferably thigh meat, cold
3 stalks (60 g) lemongrass stalks, outer layers removed, bottom 4–5 inches only, very finely minced (about 3 tablespoons)
4 cloves (12 g) garlic, finely grated or minced
1 medium (40 g) shallot, finely minced
1½ tablespoons (23 ml) fish sauce
1 tablespoon (13 g) light brown sugar
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) neutral oil, such as avocado or canola, divided: 1 tablespoon in the mix, 1 tablespoon for brushing the grill and patties
For the spicy mayo
⅓ cup (75 g) mayonnaise
1½ tablespoons (25 g) sriracha, adjust to taste
1 small (45 g) lime, zested and juiced for 1 teaspoon juice (cut remaining into wedges for serving)
To assemble
4 rolls (about 2.5 oz each) (280 g) individual baguette rolls, about 6 inches (15 cm) long, split lengthwise, leaving one side attached
½ medium (150 g) English cucumber, sliced lengthwise into thin spears or planks
1 cup, loosely packed (20 g) fresh cilantro sprigs, tender stems and leaves
1 medium (30 g) jalapeño, thinly sliced into rings (optional)

Equipment (7)

Grill or grill pan
Instant-read thermometer
Large mixing bowl
Small bowl or jar for pickles
Fine grater or food processor
Pastry brush or paper towel for oiling the grates
Baking sheet

Steps

Before you start

Use ground chicken thigh (or a mix labeled 'dark meat') if you can; lean breast meat makes dry patties.
Only the pale, tender bottom 4–5 inches of each lemongrass stalk is used. Discard the tough green tops and outer layers.
Pickles need at least 30 minutes to sit, so start them first.
Heat the grill 10 minutes before cooking, and keep the chicken refrigerated until you are ready to shape the patties.

1
Make quick pickles
- In a small bowl or jar, stir the warm water, rice vinegar, sugar, and salt for about 1 minute until the sugar and salt fully dissolve.
- Add the carrot and daikon matchsticks, pressing so they are submerged.
- Let sit at room temperature for at least 30 minutes while you prepare everything else.
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Ready when: Vegetables bend easily and taste tangy and slightly sweet
Tip: Slice the matchsticks thin and even so they pickle at the same rate.
2
Mince the aromatics
- Trim the root end of each lemongrass stalk and peel away the tough outer 2 layers.
- Use only the pale bottom 4–5 inches.
- Mince as finely as possible, ideally to the texture of coarse sand, to yield about 3 tablespoons.
- Grate the garlic and finely mince the shallot.
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Ready when: Lemongrass pieces are tiny enough that no fibrous chunks remain
Tip: Large lemongrass pieces turn woody and chewy in the patty. A food processor makes this quick: pulse until fine.
3
Mix the patty base
- In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, brown sugar, black pepper, cornstarch, and 1 tablespoon of the oil.
- Stir to a loose paste.
- Add the cold ground chicken.
4
Mix and shape
- Using your hands, mix the chicken for about 30 seconds, just until the seasonings are evenly distributed and the mixture looks slightly sticky.
- Divide into 4 equal portions (about 6 oz / 170 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple in the center with your thumb.
- Place on a baking sheet.
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Ready when: Patties hold together when lifted and are even in thickness
Tip: Do not overmix, which makes the patties dense and rubbery. Wet hands slightly if the mix sticks.
5
Chill the patties
- Cover the baking sheet and refrigerate the patties for 15 minutes so they firm up and the flavors meld.
- Meanwhile, preheat the grill.
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Ready when: Patties feel firm to the touch
6
Make spicy mayo
- Stir together the mayonnaise, sriracha, lime zest, and 1 teaspoon lime juice in a small bowl.
- Taste and add more sriracha if you like.
- Cut any remaining lime into wedges.
- Slice the cucumber and jalapeño (if using), pick the cilantro leaves, and set out for assembly.
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Ready when: Mayo is smooth and evenly pink-orange
7
Heat and oil the grillOven 450°F / 230°C
- Heat the grill or grill pan to medium-high, about 400–450°F (200–230°C), for at least 10 minutes.
- Scrape the grates clean, then use tongs and a folded paper towel dipped in the remaining 1 tablespoon oil to grease the grates well.
- Lightly brush the tops of the patties with a little of the oil too.
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Ready when: Grates are very hot and a drop of oil sizzles immediately
Tip: Well-oiled, hot grates prevent sticking, which is the main cause of broken chicken patties.
8
Grill the pattiesOven 165°F / 75°C
- Place the patties on the grill and cook undisturbed for 5 minutes, until deep golden grill marks form and they release easily.
- Flip once and cook 4–5 minutes more.
- Check that the center reaches 165°F (74°C) on an instant-read thermometer.
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Ready when: Browned and charred in spots, juices run clear, and the center reads 165°F (74°C)
Tip: Don't press down on the patties; it squeezes out juices. If they stick, wait another 30 seconds and try again.
9
Rest and toast rolls
- Move the patties to a clean plate and rest for 3 minutes.
- Meanwhile, set the split baguette rolls cut-side down on the cooler part of the grill for about 1 minute until lightly toasted and crisp.
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Ready when: Roll cut sides are golden and crisp at the edges
Tip: Watch the rolls closely; thin crusts burn quickly.
10
Assemble and serve
- Spread spicy mayo generously on both cut sides of each roll.
- Add a patty, then top with cucumber, a handful of drained pickled carrot and daikon, cilantro, and jalapeño if using.
- Close and serve right away with lime wedges for squeezing.
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Ready when: Rolls are full but close without bursting
Tip: Drain the pickles well on a paper towel so the bread stays crisp.

Good to know

Tips

Mince the lemongrass very fine; coarse pieces stay fibrous in the finished patty.
Ground chicken is delicate: chill the patties, oil the grates, and flip only once.
No grill? Cook in a lightly oiled cast-iron skillet over medium-high heat for the same times.
Sear a tiny test piece of the mix in a pan and taste before shaping if you want to adjust salt or fish sauce.

Make ahead

Pickles keep up to 2 weeks in the fridge. Shape the patties up to 1 day ahead, cover, and refrigerate. The spicy mayo can be made 3 days ahead.

Storage & reheating

Cooked patties keep in an airtight container in the fridge for up to 3 days; do not leave at room temperature more than 2 hours. Reheat in a skillet over medium heat for 3–4 minutes per side or microwave until steaming hot (165°F/74°C). Freeze uncooked shaped patties, separated by parchment, for up to 2 months; thaw overnight in the fridge. Assembled burgers do not store well because the bread softens.

Substitutions

lemongrass stalks → 3 tablespoons jarred or frozen minced lemongrass. Use the same amount and skip the mincing; flavor is slightly milder.
fish sauce → Light soy sauce. Use 1½ tablespoons; the flavor is less funky and the patties may be a bit less salty-complex.
individual baguette rolls, about 6 inches (15 cm) long → Ciabatta rolls or brioche buns. Not traditional but work well; toast them lightly.
daikon radish → Extra carrot or thinly sliced radishes. Keep the total weight about the same.