Banh Mi Chicken Burger

Banh Mi Chicken Burger
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  • [[{{4}} romaine lettuce leaves]]
  • [[{{2/3 cup}} packed fresh cilantro leaves]]
  • [[{{4}} Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted]]
  • To assemble::
  • [[Vegetable oil, for oiling the grill]]
  • [[{{1 ½ pounds}} ground chicken (dark meat or a mixture of dark and white meat)]]
  • [[{{1/8 teaspoon}} freshly ground black pepper]]
  • + 16 more ingredients
    • [[{{2 teaspoons}} freshly squeezed lime juice]]
    • [[{{1 teaspoon}} packed finely grated lime zest (from 1 medium lime)]]
    • [[{{1 teaspoon}} kosher salt]]
    • [[{{1 tablespoon}} coarsely chopped fresh cilantro leaves]]
    • [[{{1 tablespoon}} minced fresh ginger]]
    • [[{{2}} medium scallions, finely chopped (white and light green parts only)]]
    • [[{{2 tablespoons}} fish sauce]]
    • For the burgers::
    • [[{{2 tablespoons}} chile-garlic paste or sambal oelek]]
    • ½ cup "mayonnaise":/recipes/11053
    • For the chile mayonnaise::
    • [[{{1 cup}} peeled and coarsely shredded carrots (from about 2 medium)]]
    • [[{{¾ teaspoon}} kosher salt]]
    • [[{{1/3 cup}} granulated sugar]]
    • [[{{1/3 cup}} distilled white vinegar]]
    • For the pickled carrots::

For the pickled carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from heat, add the carrots, and stir to coat in the pickling mixture. Let stand at room temperature until...

View full recipe at Chow


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