Bánh Mì Burgers
Inspired by a bánh mì sandwich, these saucy bánh mì burgers have all the important bases covered; flavor, texture, color, crunch, heat, tang and taste. Dairy-free, egg-free, nut-free, and easily made gluten-free using your choice of gluten-free burger buns, each mammoth bite is an explosion of meaty, juicy flavor and crunch. If you want smaller burgers, adjust recipe to make 6 burgers or 12 sliders instead.
PREP TIME
30 minutes to 40 minutes
COOK TIME
8 minutes to 10 minutes
INGREDIENTS
24
Serves: 4
Ingredients
For Quick Pickled Vegetables
- 1.5 cups1.5 cups1.5 cups White Vinegar, Distilled
- 1.5 cups1.5 cups1.5 cups Water
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 0.75 cup0.75 cup0.75 cup Red Cabbage, Thinly sliced
- 0.75 cup0.75 cup0.75 cup Carrot Sticks, Thinly sliced carrots or store bought matchstick carrots
- 0.5 cup0.5 cup0.5 cup Korean Radish (Mu), Or regular radishes; thinly sliced
- 0.5 cup0.5 cup0.5 cup Cucumber, Thinly sliced
Spicy Garlic Citrus Mayo
- 0.666 cup0.666 cup0.666 cup Vegan Mayo - Primal Kitchen, I used vegan mayonnaise to accommodate an egg allergy
- 1 Tbsp1 Tbsp1 Tbsp Jalapeño Pepper, Fresh jalapeño; grated
- 1.5 tsp1.5 tsp1.5 tsp Lime Zest, Freshly grated
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice, Freshly squeezed
- 1 clove1 clove1 clove Garlic, Thinly sliced then chopped (use 1 large clove)
For the Burgers
- 2 lb2 lb2 lb 85% Lean Ground Beef - US Wellness Meats, Thawed
- 1 tsp1 tsp1 tsp Kosher Salt
Other Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Jalapeño Pepper, Fresh jalapeño, seeded and sliced
- 2 Tbsp2 Tbsp2 Tbsp Sweet Cherry Peppers, Or hot cherry peppers (pre-sliced from jar)
- 0.25 cup0.25 cup0.25 cup Cilantro, Fresh cilantro
- 4 whole4 whole4 whole Hamburger Buns, Your choice of buns; split (large enough to accommodate a 1/2 lb burger)
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Plant-Based Butter, Softened (or your choice of butter); I used plant butter to accommodate a dairy allergy)
- 8 whole8 whole8 whole Butter Lettuce, 8 lettuce leaves
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- For quick pickled vegetables, combine vinegar, water and salt in 2 pint-size mason jars or one large mason jar. Add thinly sliced vegetables to jar(s). Cover with lid(s); refrigerate 30 minutes.
- To make sauce, add mayonnaise, grated jalapeño, lime zest, lime juice and garlic to small bowl; stir to combine. Cover and refrigerate until ready to use.
- For burgers, add ground beef and salt to medium bowl; gently mix by hand to combine (do not over-mix). Form into 4 equal-size patties.
- Preheat gas grill to 400-450 degrees. Lightly oil grill rack with avocado oil or other oil with a high smoke point. Place patties on hot grill rack. Close lid. Grill 5-6 minutes, keeping temperature between 400-450 degrees. Flip burgers over; grill additional 3-4 minutes to medium doneness or cook to desired doneness. During the last 1-2 minutes of grilling, spread soft butter on cut sides of hamburger buns. Place buns, buttered sides-down, onto hot grill rack to lightly toast.
- To assemble each burger, add a dollop of mayo sauce to each toasted bottom bun. Top with 2 lettuce leaves. Top lettuce with a grilled burger patty. Add another dollop of mayo sauce on top of burger. Next, top with desired amount of quick pickled vegetables. Add another dollop of mayo sauce on top of quick pickled vegetables, then top with sliced jalapeños, sliced sweet or hot cherry peppers (the sliced, jarred variety), and fresh cilantro. Add yet another dollop of mayo sauce, then close burger with top bun, toasted side-down. Serve immediately.
- Makes 4 large burgers.
Notes
This recipe makes 4 large burgers. If desired, you can form ground beef into 12 (approximately 3 oz each) patties to serve as 12 sliders on 12 slider buns. Grilling time would be reduced. If you have leftover mayo sauce, cover and keep in the fridge for up to 4 days. To make gluten-free, use your favorite brand of gluten-free hamburger buns. Dairy-free. Egg-free. Nut-free.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Entrées Meat Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 888 |
| Fat: | 66 g |
| Carbohydrates: | 12 g |
| Protein: | 61 g |
| Cholesterol: | 200 g |
| Sodium: | 1665 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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4 responses to “Bánh Mì Burgers”
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Sarah this photo is absolutely stunning!! can’t get over it!
Thank you so much, Pooja! ☺️
I came here in search of a healthy, (preferably AIP or easily modified as such) no fuss burger recipe that is quick, delicious, visually appealing, and this one fits this tall order. When I saw Banh Mi, I was all over it. I already have my substitutions in mind utilizing what I have on hand…I’ll sub the Kimchi in my fridge for the pickled mix, and modify the toppings based on what’s in my fridge as well as for my dietary restrictions. Lettuce wraps for sure. This recipe is perfect for this cold, damp, freezing rain Canadian evening. Again, my needs are a huge order to fill, and this meets them. Consider this a 10 star review as I know it’ll be fantastic. Off to my kitchen…hunger calls.
Substituting kimchi and lettuce wraps (in place of buns) also sounds like a very delicious way to enjoy this burger. Thank you so much for your comment and 10 star review!!