Vietnamese Spring Roll Chicken Burgers

Name: Vietnamese Spring Roll Chicken Burgers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb (560 g) ground chicken (thighs and breast mix, or thighs only); 3 sheets (30 g) rice paper sheets, toasted and crumbled into fine breadcrumb-sized pieces; ¼ cup (10 g) fresh mint leaves, finely chopped; ¼ cup (10 g) fresh cilantro, finely chopped; 1 whole (50 g) lime, zested; 1 tablespoon (15 ml) fish sauce; 2 cloves (10 g) garlic cloves, minced; 2 whole (25 g) scallions, white and light green parts only, finely chopped; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) neutral oil (vegetable or canola); ½ cup (120 g) mayonnaise; 2 tablespoons (30 ml) lime juice, fresh; 1 tablespoon (15 ml) sriracha or sambal oelek (optional); 4 whole (180 g) burger buns (brioche or soft sesame buns); 8 leaves (80 g) butter lettuce or leaf lettuce leaves; ¾ cup (150 g) quick-pickled carrots and daikon (see Make-Ahead); ½ whole (150 g) cucumber, English or hothouse, sliced into thin rounds; 8 leaves (3 g) fresh mint leaves (optional)

From the MyKitchenBank Kitchen

Pan-seared chicken burgers infused with the fresh, herbaceous flavors of Vietnamese spring rolls. Ground chicken is mixed with crispy rice paper crumbs, fresh mint, cilantro, lime zest, and fish sauce, then topped with a bright lime mayo, crispy lettuce, pickled carrots and daikon, and fresh herbs on toasted buns.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1¼ lb (560 g) ground chicken (thighs and breast mix, or thighs only)
3 sheets (30 g) rice paper sheets, toasted and crumbled into fine breadcrumb-sized pieces
¼ cup (10 g) fresh mint leaves, finely chopped
¼ cup (10 g) fresh cilantro, finely chopped
1 whole (50 g) lime, zested
1 tablespoon (15 ml) fish sauce
2 cloves (10 g) garlic cloves, minced
2 whole (25 g) scallions, white and light green parts only, finely chopped
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For cooking
2 tablespoons (30 ml) neutral oil (vegetable or canola)
For assembly
½ cup (120 g) mayonnaise
2 tablespoons (30 ml) lime juice, fresh
1 tablespoon (15 ml) sriracha or sambal oelek (optional)
4 whole (180 g) burger buns (brioche or soft sesame buns)
8 leaves (80 g) butter lettuce or leaf lettuce leaves
¾ cup (150 g) quick-pickled carrots and daikon (see Make-Ahead)
½ whole (150 g) cucumber, English or hothouse, sliced into thin rounds
8 leaves (3 g) fresh mint leaves (optional)

Equipment (6)

Large skillet (10–12 inch)
Baking sheet
Small bowl
Medium mixing bowl
Colander
Instant-read thermometer

Steps

Before you start

Prepare the quick-pickled vegetables at least 30 minutes ahead (or up to 2 days)
Toast the rice paper in a dry skillet and let cool before crumbling
Have all fresh herbs and toppings prepped and ready before forming patties

1
Toast and crumble rice paper
- Heat a large dry skillet over medium heat.
- Toast the rice paper sheets, one at a time, for 10–15 seconds per side until they are pale golden and crispy; they will shatter easily.
- Transfer to a plate and let cool for 2 minutes.
- Once cool, crumble by hand into fine breadcrumb-sized pieces (about the size of panko breadcrumbs).
- You should have about ⅓ cup crumbs.
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Ready when: Rice paper is pale golden and crispy, shattering easily when pressed
Tip: Do not toast all the rice paper at once; they brown unevenly in a pile. Work with one or two sheets at a time.
2
Make quick-pickled vegetables
- In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons water, 1 tablespoon sugar, and ½ teaspoon salt.
- Peel 1 medium carrot and 2 ounces daikon radish; cut them into thin matchsticks or use a julienne peeler.
- Add the vegetables to the pickling liquid, stir, and let sit for at least 30 minutes at room temperature (or refrigerate for up to 2 days).
- Drain well before use.
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Ready when: Vegetables are translucent and tender when pierced with a fork
Tip: Prepare this step first so the vegetables have time to pickle while you prepare the burger patties.
3
Mix burger patties
- In a medium bowl, combine the ground chicken, rice paper crumbs, chopped mint, chopped cilantro, lime zest, fish sauce, minced garlic, scallions, salt, and black pepper.
- Mix gently with your hands just until the ingredients are evenly distributed—do not overwork or the burgers will become dense and tough.
- Divide the mixture into 4 equal portions (about 3 ounces/85 g each).
- Shape each portion into a patty about ¾ inch thick and 3.5 inches in diameter, gently compacting without squeezing.
- Make a small thumb-sized indent in the center of each patty to prevent bulging during cooking.
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Ready when: Patties are uniform in thickness, gently compacted, and have a centered indent
Tip: Avoid mixing too long; chicken burgers tighten when overworked, making them dense. Gentle hands-on mixing produces the best texture.
4
Heat pan and oil
- Place a large skillet over medium-high heat.
- Add 2 tablespoons neutral oil and let it heat for 1–2 minutes until shimmering and just beginning to smoke lightly.
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Ready when: Oil shimmers and moves easily across the pan; a wisp of smoke appears
Tip: Medium-high heat is critical for developing a golden crust without overcooking the chicken inside. Too low, and the burgers will stew and become mushy.
5
Sear burgers (first side)
- Carefully place the 4 patties in the hot skillet, spacing them at least 1 inch apart.
- Do not move them; let them cook undisturbed for 3–4 minutes until the bottoms are deep golden-brown and form a crust.
- Listen for a gentle sizzle throughout cooking; if the sound increases to a loud crackle, lower the heat slightly.
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Ready when: Bottom surface is deep golden-brown with no pale or raw-looking spots
Tip: Resist the urge to press or move the patties; this breaks the crust and releases moisture, preventing browning.
6
Flip and sear second sideOven 165°F / 75°C
- Using a thin spatula, flip each patty carefully and cook the second side for 2–3 minutes over medium-high heat until golden-brown.
- The patties should still feel slightly springy when pressed gently—this indicates they are cooked through but still moist.
- An instant-read thermometer inserted into the thickest part of a patty should register 165°F (74°C).
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Ready when: Second side is golden-brown; patty feels springy when gently pressed; internal temperature reads 165°F (74°C)
Tip: Overcooking chicken burgers dries them out. The moment they reach 165°F, remove them from heat; carryover cooking will bring them to 168–170°F.
7
Rest and toast buns
- Transfer the cooked patties to a clean plate and let rest for 2 minutes.
- While they rest, cut the burger buns in half horizontally and place them cut-side down on the warm skillet (turned to medium).
- Toast for 1–2 minutes until the cut sides are light golden and slightly crisp.
- If the pan is too hot, lower the heat to medium.
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Ready when: Burger buns are light golden and slightly crisp on cut sides; burgers are warm to the touch
Tip: Toasting the buns adds texture and keeps them from becoming soggy from the juicy patty and toppings.
8
Make lime mayo
- In a small bowl, whisk together the mayonnaise, fresh lime juice, and sriracha (if using).
- Season to taste with a pinch of salt and black pepper.
- The mayo should be pale and fragrant with a slight heat from the sriracha.
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Ready when: Lime mayo is uniform in color and consistency, fragrant with lime and heat
Tip: Make this just before assembly so it is bright and fresh. A little sriracha adds depth but keep it subtle—the mayo should taste like lime first.
9
Assemble burgers
- Place the bottom half of each toasted bun on a serving plate.
- Spread about 2 tablespoons of lime mayo on the bottom bun.
- Layer 2 lettuce leaves on the mayo, then add 2–3 cucumber slices, about ¼ cup of the drained pickled vegetables, and 1 or 2 mint leaves (if using).
- Top with a warm burger patty and the top bun.
- Serve immediately.
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Ready when: All layers are stacked neatly, toppings are visible and fresh-looking
Tip: Assemble just before serving. The warm patty will soften the toppings if left to sit. Layer the pickled vegetables last so they stay crisp and bright.

Good to know

Tips

Rice paper crumbs are the secret: they fry up light and crispy on the outside while keeping the chicken moist inside. Toasting them first intensifies their subtle flavor.
Chicken ground from thighs is essential—breast meat alone will yield dry burgers. A mix of thigh and breast is ideal.
Don't skip the thumb indent in the center of each patty. As chicken cooks, it contracts and puffs up; the indent prevents a bulging patty that won't fit on the bun.
Fish sauce is pungent raw but becomes mellow and savory during cooking. It's the umami foundation of the spring roll flavor—don't omit it unless you use soy sauce as a substitute.

Make ahead

Prepare the quick-pickled vegetables up to 2 days ahead; store in an airtight container in the refrigerator. The burger patties can be shaped up to 4 hours ahead, covered with plastic wrap, and kept in the refrigerator; let them come to room temperature for 10 minutes before cooking. The lime mayo can be made up to 1 day ahead and stored in the refrigerator; bring to room temperature and stir before serving.

Storage & reheating

Store leftover cooked burgers wrapped individually in foil in the refrigerator for up to 2 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes, covered with foil, until warmed through. Pickled vegetables keep in the refrigerator for up to 1 week. This recipe is not suitable for freezing due to the delicate texture of the chicken and fresh toppings.

Substitutions

rice paper sheets → panko breadcrumbs (⅓ cup). Panko adds crispness but lacks the delicate, crispy texture of toasted rice paper. You'll lose some of the authentic spring roll essence, but the burgers will still be moist and flavorful.
ground chicken (thighs and breast mix, or thighs only) → ground turkey (thighs preferred for moisture). Turkey has a slightly darker, earthier flavor but similar fat content if thighs are used. Breast meat will make the burgers drier.
fish sauce → soy sauce (reduce to 2 teaspoons) or tamari. Fish sauce provides umami and the Vietnamese flavor profile. Soy sauce is milder and more familiar but changes the authentic flavor slightly.
sriracha or sambal oelek → chili paste, jalapeño sliced thin, or omit entirely for a milder burger. Sriracha adds gentle heat and sweetness. Other chilies will change the heat level and flavor; omitting it makes a cooler, more herbaceous version.