Banh Mi-style Burger

Name: Banh Mi-style Burger
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Chicken; Cucumber; Free-Range Chicken Mince; Fresh Coriander; Fresh Ginger; Kewpie Mayo; Lime; Limes; Potato; Red Onion; Red Onions; Salad Leaves; Schoon Burger Bun; Schoon Burger Buns; Seasoned Soy Sauce; Sweet Sriracha

This delicious chicken burger is inspired by Vietnamese Banh Mi, making it fresh yet spicy & packed with umami flavours! Served with lime-pickled cucumber & red onion, potato fries, and a sweet sriracha kewpie mayo.

Banh Mi-style Burger

with fries & a sweet sriracha mayo

4.7

49 reviews

Hands on Time: 30 - 60 minutes

Overall Time: 40 - 70 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)
Paper Towel

Serves 1

CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 1 Lime wedge, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the Kewpie Mayo and the Sweet Sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mince, the Seasoned Soy Sauce (to taste), the grated ginger, the Lime zest, the chopped coriander, and the diced Red Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into one 2cm thick patty (don't worry if it is a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patty and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved bun or brush with oil. Return the pan to medium heat. When hot, add the halved bun, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom half of the burger bun with the rinsed Salad Leaves and the patty. Drizzle over the Sweet Sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining Lime wedges, and any remaining sriracha mayo for dipping. Enjoy!

Potato - 200g
Lime - 1
Red Onion - 1
Cucumber - 100g
Kewpie Mayo - 60ml
Sweet Sriracha - 25ml
Fresh Coriander - 4g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 150g
Seasoned Soy Sauce - 25ml
Fresh Ginger - 20g
Schoon Burger Bun - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 2 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the Kewpie Mayo and the Sweet Sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mince, the Seasoned Soy Sauce (to taste), the grated ginger, the Lime zest, the chopped coriander, and the diced Red Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed Salad Leaves and the patties. Drizzle over the Sweet Sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining Lime wedges, and any remaining sriracha mayo for dipping. Enjoy!

Potato - 400g
Limes - 2
Red Onion - 1
Cucumber - 200g
Kewpie Mayo - 125ml
Sweet Sriracha - 50ml
Fresh Coriander - 8g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 300g
Seasoned Soy Sauce - 50ml
Fresh Ginger - 40g
Schoon Burger Buns - 2
Salad Leaves - 40g

Download the Recipe

Serves 3

CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 3 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the Kewpie Mayo and the Sweet Sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mince, the Seasoned Soy Sauce (to taste), the grated ginger, the Lime zest, the chopped coriander, and the diced Red Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into three 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden.vYou may need to do this step in batches. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed Salad Leaves and the patties. Drizzle over the Sweet Sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining Lime wedges, and any remaining sriracha mayo for dipping. Enjoy!

Potato - 600g
Limes - 3
Red Onions - 2
Cucumber - 300g
Kewpie Mayo - 180ml
Sweet Sriracha - 75ml
Fresh Coriander - 12g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 450g
Seasoned Soy Sauce - 75ml
Fresh Ginger - 60g
Schoon Burger Buns - 3
Salad Leaves - 60g

Download the Recipe

Serves 4

CRISPY FRIES
Preheat the oven to 200°C. Spread out the Potato fries on a roasting tray. Generously coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season.
PICKLE & PREP
In a bowl, combine the juice of 4 Lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the Cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the Kewpie Mayo and the Sweet Sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander.
SHAPE & SHIFT
In a bowl, combine the Chicken/" title="View all our recipes with Chicken at eCook">Chicken mince, the Seasoned Soy Sauce (to taste), the grated ginger, the Lime zest, the chopped coriander, and the diced Red Onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into four 2cm thick patties (don’t worry if they are a bit wet!).
GOLDEN PATTIES
Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. You may need to do this step in batches. Remove from the pan and rest for 2 minutes before serving.
TOASTED BUNS
Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & Cucumber.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed Salad Leaves and the patties. Drizzle over the Sweet Sriracha mayo (to taste), and top with the pickled Cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining Lime wedges, and any remaining sriracha mayo for dipping. Enjoy!

Potato - 800g
Limes - 4
Red Onions - 2
Cucumber - 400g
Kewpie Mayo - 240ml
Sweet Sriracha - 100ml
Fresh Coriander - 15g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Seasoned Soy Sauce - 100ml
Fresh Ginger - 80g
Schoon Burger Buns - 4
Salad Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Banh Mi-style Burger?

The preparation time for Banh Mi-style Burger with fries & a sweet sriracha mayo is between 30 and 60 minutes.

What is the total time required to make Banh Mi-style Burger with fries & a sweet sriracha mayo?

The total time required to make Banh Mi-style Burger with fries & a sweet sriracha mayo is between 40 and 70 minutes.

How many servings does Banh Mi-style Burger provide?

4 servings

What are the main ingredients in Banh Mi-style Burger?

Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Kewpie Mayo, Lime, Limes, Potato, Red Onion, Red Onions, Salad Leaves, Schoon Burger Bun, Schoon Burger Buns, Seasoned Soy Sauce, Sweet Sriracha

What is the nutritional information of Banh Mi-style Burger?

Calories: 1177, Carbs: 109 grams, Fat: grams, Protein: 43.9 grams, Sugar: 22.1 grams, Salt: 2501 grams

How do I prepare Banh Mi-style Burger?

CRISPY FRIES: Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Generously coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Drain on paper towel and season. PICKLE & PREP: In a bowl, combine the juice of 2 lime wedges, a sweetener of choice, and seasoning. Add the sliced onion, and the cucumber ribbons. Toss until fully coated and set aside to pickle. In a separate small bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. Roughly chop ½ the picked coriander. SHAPE & SHIFT: In a bowl, combine the chicken mince, the seasoned soy sauce (to taste), the grated ginger, the lime zest, the chopped coriander, and the diced red onion (to taste). Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!). GOLDEN PATTIES: Place a pan over high heat with a drizzle of oil. When hot, add the patties and fry for 4-5 minutes per side until golden. Remove from the pan and rest for 2 minutes before serving. TOASTED BUNS: Spread butter over the cut-side of the halved buns or brush with oil. Return the pan to medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. Drain the pickling liquid from the onion & cucumber. ASSEMBLE!: Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Drizzle over the sweet sriracha mayo (to taste), and top with the pickled cucumber & onion and the remaining coriander. Toss any remaining cucumber & onion and salad leaves, and serve on the side along with the fries, any remaining lime wedges, and any remaining sriracha mayo for dipping. Enjoy!