Banh Mi Chicken Burgers

Cuisinart original

This Vietnamese inspired burger is also delicious with ground pork.


Makes 4 burgers



Pickled Vegetables:

1          cup water

½         cup rice vinegar

2          tablespoons granulated sugar

½         teaspoon kosher salt

½         cup julienne carrots

½         cup julienne daikon radish



½         cup Japanese mayo

2          tablespoons Sriracha

1          green onion, thinly sliced



1          pound ground chicken

1          green onion, thinly sliced

2          garlic cloves, finely grated

2          teaspoons cornstarch

2          teaspoons fish sauce

2          teaspoons tamari or soy sauce

1          teaspoon Sriracha

½         teaspoon granulated sugar

½         teaspoon kosher salt

¼          teaspoon ground white pepper



4          brioche burger buns

1          Persian cucumber, sliced

1          jalapeño, sliced

Fresh cilantro leaves, for garnish

Nutritional information

No nutrition information available



  1. In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil. Place the carrots and daikon in a medium heatproof bowl or jar. When the pickling mixture comes to a boil, remove from heat, and carefully pour over vegetables to cover. Cover and let cool at room temperature. Place in the refrigerator for at least 12 hours.
  2. Put the sauce ingredients in a small bowl and stir to combine. Reserve.
  3. Put the burger ingredients into a shallow mixing bowl. Using your hands, gently mix. Divide into 4 equal portions, and then form into patties.
  4. Select Broil, and set the time to 10 minutes and the temperature to 400°F. Press Start/Stop. Once preheated, carefully place the patties into the air fryer basket. Put the basket in the air fryer and cook until internal temperature of burgers reaches 165°F.
  5. To serve, spread 1 tablespoon of the sauce on the bottom of each bun. Top with some cucumber and jalapeño slices. Place a chicken patty on each bun and top each with some of the pickled vegetables, some of the cilantro, and the bun tops. Serve immediately.