Vietnamese Banh Mi Burger: How to Create the Ultimate Pickled Veggie-Packed Flavor Bomb

If you love bold flavors and crave a twist on the classic burger, you’re in for a treat with this Vietnamese Banh Mi Burger. Inspired by the iconic banh mi sandwich, this recipe brings together juicy patties, tangy pickled veggies, and a medley of fresh herbs for a flavor-packed bite every time. It’s like a street food favorite reimagined in burger form.

What I love most about this dish is the balance of textures and tastes. The crunch of pickled carrots and daikon, the creaminess of a zesty mayo, and the vibrant kick of cilantro all come together perfectly. Whether you’re hosting a backyard cookout or just want to shake up your dinner routine, this burger is guaranteed to impress.

Vietnamese Banh Mi Burger: Pickled Veggies And More

When I think about elevating burgers to deliver bold new experiences, the Vietnamese Banh Mi Burger stands out as a true masterpiece. It’s got everything—juicy patties, vibrant pickled veggies, and fresh herbs that come together in harmony. Let me walk you through how to build this incredible burger step by step.

Step 1: Preparing the Pickled Veggies

The tangy crunch of pickled vegetables is what gives this burger that authentic banh mi flair. Here’s what you’ll need:

• 1/2 cup julienned carrots
• 1/2 cup julienned daikon radish (or substitute with regular radish if needed)
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Grab a mason jar or bowl. Combine the vinegar, water, sugar, and salt. Stir until everything dissolves. Next, toss in your julienned carrots and daikon. Let it marinate for at least 30 minutes while you prepare the rest of the burger. Trust me, the longer you let the veggies pickle, the better the flavor will pop!

Step 2: Making the Perfect Burger Patty

For the patty, I like to keep it simple with a focus on flavor:

• 1 pound ground beef (80% lean for the best mix of juiciness and structure)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Add the seasoning to the ground beef and mix gently, being careful not to overwork the meat. Form the mixture into four equal 1/4-pound patties. If you want to grill them like I do (and you should), preheat your grill to medium-high. Cook each patty for about 3–4 minutes per side for medium doneness. The lightly charred edges will add smoky depth to the burger.

Step 3: Preparing the Sauce

A creamy, slightly savory sauce ties this whole thing together. For my favorite twist, mix these ingredients together in a small bowl:

• 1/4 cup mayonnaise
• 2 teaspoons sriracha
• 1 teaspoon soy sauce

This sauce is tangy, spicy, and packed with umami. You’ll want a generous smear on each bun to balance the other ingredients.

Step 4: Assembling the Burger

Here’s where the magic happens. Toast a sturdy brioche or potato bun—just a light toasting to give it structure. Spread the sriracha mayo on both halves of the bun. Place the patty on the bottom half, then layer it up with the pickled veggies. Add fresh cilantro sprigs and a few slices of cucumber. I also like to throw in thin slices of jalapeño for an extra kick. Top with the other half of the bun, and there you have it—a burger that’s savory, tangy, crunchy, and absolutely irresistible.

Each bite delivers a perfect balance of flavors and textures, making it one of the most satisfying burgers I’ve ever created.

Ingredients

There’s nothing like bringing bold flavors together in one burger, and every layer of this Vietnamese Banh Mi Burger plays a part. Let’s break it down with everything you’ll need.

For The Burger Patties

• 1 pound ground beef (80/20 for the juiciest flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon soy sauce
• ½ teaspoon kosher salt

For The Pickled Veggies

• 1 cup julienned carrots
• 1 cup julienned daikon radish
• ½ cup rice vinegar
• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt

For The Toppings

• ½ cup fresh cilantro leaves
• ½ jalapeño, thinly sliced (optional for extra heat)
• 1 cucumber, thinly sliced into ribbons
• 4 brioche or potato buns (lightly toasted)

For The Banh Mi Sauce

• ¼ cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon soy sauce

For Assembly

• 4 prepared burger patties
• Pickled veggies (carrots and daikon)
• Prepared banh mi sauce
• Fresh toppings (cilantro, cucumbers, jalapeños)
• Toasted buns

Tools And Equipment

When crafting a Vietnamese Banh Mi Burger, having the right tools and equipment makes the process smoother and ensures the best results. These are my must-haves for this recipe:

For Pickling the Vegetables:

• Cutting board: A sturdy surface for slicing and julienning veggies.
• Sharp knife: Essential for julienning the carrots and daikon radish to the right size.
• Measuring cups and spoons: To accurately measure rice vinegar, water, sugar, and salt.
• Mixing bowl: For preparing the pickling liquid.
• Mason jar or container with a lid: Perfect for marinating and storing the pickled veggies.

For Cooking the Burger:

• Large mixing bowl: Ideal for combining ground beef with seasonings evenly.
• Basting brush: Helpful for oiling the grill or skillet before cooking the patties.
• Cast iron skillet or grill: To cook up juicy patties with a nice sear. I love using a cast iron skillet for impeccable heat distribution.
• Spatula: For flipping the patties without breaking them.
• Digital meat thermometer: To check that the burger patties reach the right internal temperature for perfect doneness (160°F for ground beef).

For Assembling the Burger:

• Toaster or grill: To toast the brioche or potato bun lightly for that golden, warm texture.
• Butter knife: For spreading the creamy banh mi sauce onto the buns.
• Tongs: To add toppings like pickled veggies, herbs, cucumbers, and jalapeños with precision.

Directions

Let’s dive into crafting the ultimate Vietnamese Banh Mi Burger! Follow these simple, step-by-step instructions to achieve that perfect balance of savory, tangy, and crunchy goodness in every bite.

Prep The Pickled Veggies

First, grab your carrots and daikon radish. Julienne 1/2 cup of carrots and 1/2 cup of daikon radish into thin, matchstick-sized pieces. In a mixing bowl, combine 1/2 cup rice vinegar, 1/2 cup water, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Stir until the sugar dissolves. Toss the julienned veggies into the mixture and transfer everything to a mason jar. Seal the jar and refrigerate for at least 30 minutes to let the flavors meld. The longer they sit, the better the tangy kick.

Prepare The Banh Mi Sauce

In a small bowl, mix together 1/4 cup mayonnaise, 1 tablespoon sriracha, and 1 teaspoon soy sauce. Whisk until smooth and creamy. Taste and adjust the sriracha if you want more heat. Cover and set aside. This sauce ties the whole burger together—it’s creamy, spicy, and salty perfection.

Make The Burger Patties

In a large mixing bowl, combine 1 pound ground beef, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon soy sauce, and 1/2 teaspoon kosher salt. Gently mix everything with clean hands until the seasonings are evenly combined. Divide the mixture into four equal portions and form them into patties about 1/2-inch thick. Make a slight indent in the center of each patty with your thumb to prevent them from puffing up while cooking.

Cook The Burger Patties

Heat a cast iron skillet or grill to medium-high heat. Lightly oil the surface or grates to prevent sticking. Add the patties and cook for about 3-4 minutes per side, or until they reach your desired doneness. Use a digital meat thermometer if needed: 160°F for medium doneness works perfectly for this burger. Remove the patties from the heat and let them rest for 1-2 minutes to lock in the juices.

Toast The Buns

Slice 4 brioche buns (or potato buns) in half. Spread a thin layer of butter on the inside of each bun half. Toast them cut-side down on a hot grill or skillet for about 1-2 minutes, or until golden brown. A toasty bun adds that perfect crunch and holds up beautifully to the juicy patties and toppings.

Tips For Success

Having owned a burger joint and grilled more patties than I can count, I’ve learned that creating a phenomenal burger isn’t just about following a recipe. It’s about elevating the process with little tips and techniques that make a big difference. Here are my tried-and-true tips to ensure your Vietnamese Banh Mi Burger turns out mouthwateringly good every single time:

1. Perfect Your Pickling

• Slice Thin and Uniform: When julienning the carrots and daikon, aim for thin, even pieces. This ensures they pickle evenly and give your burger that perfect crunch.
• Give It Time: Don’t rush the pickling process. Let the veggies marinate in the vinegar mixture for at least 30 minutes, but longer is better. Overnight is ideal if you want them tangy and full of flavor.
• Balance the Flavors: Taste the pickling liquid before adding the veggies. If it feels too sour, add a touch more sugar. If it’s too sweet, add a pinch more salt.

2. Nail the Patty Texture

• Don’t Overmix: When forming your burger patties, mix the ground beef and seasonings just until combined. Overmixing can make the patties tough.
• Make an Indentation: Use your thumb to press a small dimple in the center of each patty. This keeps them from puffing up on the grill or in the skillet, ensuring an even, flat patty perfect for stacking.
• Cook to Temperature: Use a digital meat thermometer and aim for 160°F for perfectly cooked burgers. Ground beef is best when juicy, not overdone.

3. Get The Sauce Right

• Adjust Heat Levels: The banh mi sauce is creamy and has a little kick. If you’re heat-sensitive, scale down the sriracha. For spice lovers, add a bit more sriracha or even a pinch of chili flakes for extra heat.
• Make It Ahead: Let the sauce rest for 10-15 minutes before using it. This allows the flavors to meld beautifully and ensures each bite is as bold as the last.

4. Toasting is Mandatory

• Brioche or Potato Buns Shine: Choose brioche or potato buns for their soft, fluffy texture. Spread a thin layer of butter on the cut sides before toasting.
• Use Medium Heat: Toast buns on medium heat for golden, crispy edges without burning. Whether on a grill or skillet, this step adds incredible flavor and texture.

5. Customize With Freshness

• Layer Wisely: Start with the creamy sauce on the bottom bun to prevent it from soaking into the bread. Then layer with the patty, pickled veggies, fresh herbs, and jalapeños.
• Use Fresh Herbs: Fresh cilantro is non-negotiable for that authentic banh mi flavor. If you’re not a cilantro fan, swap it for fresh mint or Thai basil for a different but equally vibrant twist.
• Crisper is Better: Chill cucumber slices before assembling to keep them crisp. This little detail adds a refreshing crunch and balances the richness of the burger.

6. Grill Like a Pro

• Preheat the Grill or Skillet: Whether grilling outdoors or using a cast iron skillet, make sure it’s hot enough before cooking. You’re looking for a nice sear to lock in all the juices.
• Oil The Surface: Lightly oil the grill grates or skillet to prevent sticking. I like using a basting brush for even coverage.
• Save The Resting Step: Rest cooked patties for 2-3 minutes before assembling the burger. This keeps the juices from spilling out when you take that first glorious bite.

Make-Ahead Instructions

As someone who loves experimenting with burgers, I know prepping ahead can be a game-changer, especially when crafting this Vietnamese Banh Mi Burger. To make assembly seamless and stress-free, here’s how you can prepare key components in advance:

Pickled Veggies

The tangy pickled veggies are a crucial part of this burger, and luckily, they’re great for making ahead.

1. Julienne the carrots and daikon radish as instructed.
2. Combine the rice vinegar, water, sugar, and kosher salt, and marinate the veggies in an airtight container.
3. Let them pickle in the fridge for at least one hour for the tangy flavor to develop fully. However, they get even better with time, so feel free to make them up to three days ahead. Just keep them stored in the fridge, ensuring they remain fresh and crisp.

Banh Mi Sauce

This creamy, spicy sauce brings everything together, and it’s a snap to prepare ahead.

1. Whisk together the mayonnaise, sriracha, and soy sauce until smooth.
2. Transfer the sauce to a small, airtight container.
3. Store it in the fridge for up to two days. Give it a quick stir before using it to ensure it’s perfectly blended.

Burger Patties

While I believe fresh is best for patties, you can save some time by preparing them ahead:

1. Mix the ground beef with garlic powder, onion powder, soy sauce, and kosher salt.
2. Shape the mixture into evenly-sized patties, making a small thumb indentation in the center to prevent puffing during cooking.
3. Place the patties on parchment paper in a single layer, and cover them with plastic wrap or store in an airtight container. Refrigerate for up to 24 hours. When it’s time to cook, bring them to room temperature for 20-30 minutes before grilling.

Burger Assembly Ingredients

Prepare your toppings for quick and efficient assembly:

• Cilantro: Rinse and pat dry. Store in a damp paper towel inside a zip-top bag in the fridge to keep it fresh for up to two days.
• Cucumber: Slice thinly and store in an airtight container in the fridge.
• Jalapeños (if using): Slice and store similarly. For milder heat, you can remove the seeds in advance.

Buns

Toast the buns fresh for the ultimate flavor and texture, but you can pre-slice them for convenience. Keep them in a bread bag or wrap until you’re ready to toast.

These make-ahead steps ensure everything is ready to go. When it’s time to throw down your Banh Mi Burgers, the only thing left to do is cook the patties, toast the buns, and assemble for an irresistible meal.

Conclusion

The Vietnamese Banh Mi Burger is more than just a meal—it’s a flavorful adventure that brings together the best of East and West. From the tangy pickled veggies to the juicy patty and creamy sauce, every bite is packed with bold, unforgettable flavors.

Whether you’re hosting a backyard gathering or simply craving something unique for dinner, this burger is sure to impress. With a little prep and the right ingredients, you can create a dish that’s as fun to make as it is to eat. Give it a try and let your taste buds thank you!