Banh Mi Burgers with Spicy Sriracha Mayo
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Banh mi burgers made with a seasoned beef patty made on the grill or cast iron skillet topped with homemade spicy sriracha mayo, jalapeños, cilantro, and pickled carrots and daikon! So easy and so delicious — we can’t get enough!
ALL HAIL THE BANH MI BURGER! ??????
You guys have no idea how deep I am with this one. We tested the recipe once at home (which I’m gonna tell you right now was absolutely perfect) but just for good measure (and to satisfy the INTENSE craving) we made it again with friends on Saturday night and guys, it was a knocked-out-0f-the-park hit, all round.
Today’s recipe is inspired by a traditional banh mi sandwich. Which really is just a fancy way of saying marinated poultry/meat, pickled veggies, fresh herbs and sriracha sauce stuffed inside a french style baguette. And in our case, we’re one upping it by making it into a burger. A juicy, seasoned beef patty seared on a cast iron skillet, then stuffed inside a buttermilk bun smothered with homemade sriracha mayo that’s a little nice and a lot naughty. Topping it all off with pickled daikon and carrots, cucumbers, jalapeños, and a handful of cilantro or mixed micro greens.
Is your mouth salivating? I could do banh mi burgers for breakfast right about now.
banh mi burgers 101:
This burger is all about stacking the flavors. So let’s start with the main component to banh mi burgers or any burgers really — the patty. Okay, so first off, you need the RIGHT kind of grind for burger. That means, either 80/20 – that’s 80% meat to 20% fat OR 85/15 which is what I prefer because 20% is just way too much fat for me to handle. Also important, get the ‘hamburger grind’ if you can. This ensures the meat patties will form easily without any binding at all. Now all you need to do is divide the meat into 4 equal sections and roll it into a ball.
Step #2 forming the patty – This is a trick I picked up from Heidi over at Foodiecrush. Grab 2 pieces of plastic wrap and a concave stockpot/slow cooker lid. I have a small dipper slow cooker which has the perfect lid for this. Now, place a piece of the plastic wrap on a flat surface, followed by the meat ball top with another piece of plastic wrap and then use the lid to press down and form that perfectly leveled meat patty. Doing this ensures an evenly browned beef burger in every bite. Also helps get some aggression out while you’re smashing but hey, let’s pretend we’re a little better than that. Of course you could simply just squish it down by hand but I find the lid keeps all the moisture in and levels the patties perfectly.
Okay, so on to step #3 on the beef patty – SEASONING. I know you’re thinking then why did I already have you form individual portions right? That’s because the seasoning blend actually goes on the outer surface of each patty. Skeptical are we? Play along, I promise you won’t be disappointed. So for the seasonings we’re keeping it as simple as it gets, a little salt, pepper, garlic powder, and onion powder. Toss is all together in a bowl and generously season each patty with this seasoning.
The second most important component — pickled veggies. It’s not banh mi burgers or banh mi anything without pickled vegetables. I agree, it sounds like a lot that i’m asking of you but it’s as simple as shredding a daikon, purchasing matchstick carrots and tossing them in a pickling liquid of rice vinegar, sugar, water, and salt. Let sit for an hour and ideally up to 10 hours. That’s it.
Equally easy is the homemade spicy sriracha sauce or mayo that goes on these banh mi burgers. I think it’s ridic the number of times we’ve all fallen into the grocery store trap of purchasing jars of spicy mayo for $4 when you can make it at home. Guys just please promise me you will grab a bowl and a spatula and just make it yourself. It’s a cinch to make and you only need 4 ingredients. It’s just sriracha, mayo, sugar, and soy sauce mixed together in a bowl.
How easy is that?
Now top of these banh mi burgers with sliced jalapeños (or don’t if you’re like me and can end up with heartburn from just sucking on an ice cube) and cilantro if you’re all about being traditional. I went with asian micro greens instead and it was perfect.
If it was up to me, banh mi burgers would be on the weekly rotation at our house. But it’s bittersweet because I looooooove testing new recipes for you too.
Maybe i’ll add it to the breakfast menu. Burgers for breakfast?
I say why NOT?!
quick pickled veggies:
- ½ cup EACH water, sugar AND rice vinegar
- 1 teaspoon salt
- 1 ½ cups matchstick carrots
- 1 ½ cup daikon, julienned (roughly the same size as carrots)
spicy sriracha mayo:
- ½ cup mayonnaise
- 2-3 tablespoons sriracha sauce
- 1 teaspoon EACH sugar AND low sodium soy sauce
banh mi burgers:
- 1¼ - 1½ pound (85% lean) ground beef
- 1 tablespoon garlic powder
- 1 teaspoon EACH salt, black pepper, AND onion powder
- 4 burger buns
- sliced jalapeños
- ½ cup cucumber spears or circles
- 1 cup cilantro or microgreens for topping
- QUICK PICKLED VEGETABLES: In a medium bowl, whisk together the water, sugar, rice vinegar, and salt until dissolved. Add the veggies and allow to soak for at least 1 hour and ideal for 8-10 hours, covered, in the refrigerator.
- SPICY SRIRACHA MAYO: In a small bowl, stir together the ingredients for the spicy mayo, set aside until ready to assemble the burgers.
- BANH MI BURGERS: divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap. Place one sheet of plastic wrap on a flat surface and place the meat ball on top followed by the second sheet of plastic wrap. Using a concave lid (from a small saucepan or pot) press the ball down into a flat patty. combine the garlic powder, salt, black pepper, and onion powder in a small bowl, sprinkle the seasoning on both sides of the patties.
- Heat an outdoor grill or a cast iron skillet. Cook the patties for about 3-5 minutes per side or until cooked to desired doneness. Remove to plate, let rest 5 minutes.
- ASSEMBLE: Toast the bread as desired. Layer both sides of the burger buns with spicy mayo, place patty on top followed by the cucumbers and jalapeños, add the desired amount of pickled veggies followed by micro greens or cilantro. Top the burger with the other half of the bun and ENJOY!
Leftover pickled veggies will keep for up to 3 days. Leftover sriracha mayo is good for up to 1 week but you know what that means right? A second round of burgers!
No nutritional label for this recipe because i’m a firm believer in living on the edge once in a while! Enjoy the burger, it’s calorie free for today! 🙂
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