Asian Chicken Burgers (Bahn Mi Style)

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Take your burger game to the next level with Asian Chicken Burgers. Ready in 25 minutes, these flavorful burgers are served Banh Mi style with a tangy slaw and spicy mayo topping.

Easy enough for a weeknight dinner, they’re a fun alternative to the standard beef burger. Packed with protein and bold Asian-inspired flavors they’re destined to earn a spot in your regular recipe rotation.

These chicken burgers are considered Banh Mi style because of the slaw ingredients and the spicy burger sauce. And the amazing textures are what makes this burger recipe stand out from your average chicken or beef patty on a bun. 

I love using Asian ingredients and the bold flavors they add to any dish. We often make beef bowls using sesame oil, soy, sugar, ginger, and garlic for the sauce, and they’re ready in 25 minutes. If you like Asian flavors, be sure to try my summer rolls with peanut sauce. 

What is Banh Mi?

Banh Mi is a type of Vietnamese sandwich that originated during the French colonial period. It is typically made with a baguette-style bread that is crispy on the outside and soft on the inside. But the bread is just the base of this amazing flavor bomb.

The flavor profile of these delicious sandwiches is off the charts, featuring the perfect balance of tangy, savory, spicy and sweet flavor notes. They’re filled with a variety of savory ingredients such as grilled pork, chicken, or tofu, pickled vegetables like carrots and daikon, fresh herbs like cilantro and mint, and finished with a spicy sauce or mayonnaise.

Banh Mi sandwiches are often sold by street vendors in Vietnam and have become increasingly popular in other parts of the world. And it’s no surprise because the bold flavors and texture contrasts, with the crispy bread, tangy pickles, and savory meats or tofu all come together in one delicious sandwich.

Ingredients Needed

For the Sriracha Mayo: 

• mayonnaise – any variety will work.
• Sriracha – a teaspoon adds just enough flavor and kick. Add more if you like a spicier sauce. 
• minced garlic – use fresh cloves or store-bought. In a pinch, you can season it with garlic powder.

To make the Asian slaw:

• apple cider vinegar – brings the tanginess to the party. 
• honey – balances out the vinegar and adds a little sweetness.
• lime juice – adds flavor and acidity.
• chopped cilantro – gives a fresh but slightly nutty taste.
• veggies: carrots, broccoli, jalapeno, cucumber. 

For the burgers:

• lean ground chicken – could also use turkey or beef if preferred.
• bread crumbs – we like using Panko for this recipe. 
• egg and olive oil – helps to bind the meat mixture together. 
• hoisin sauce – a signature ingredient for the Asian flavor.
• minced garlic – can use fresh garlic cloves or store bought.
• chopped cilantro and green onions – gives the patties a fresh flavor.
• sea salt and black pepper – to taste.

How to Make Asian Chicken Burgers 

Whisk together the mayo, garlic, and sriracha in a small bowl. Chill in the fridge or set aside until the burgers are ready. 

Combine the honey, vinegar, lime juice, and cilantro in a medium bowl. Add the broccoli, carrots, jalapeno, and cucumber slices. Toss to coat. 

Mix together the ground chicken, breadcrumbs, egg, oil, hoisin sauce, onions, cilantro, salt, and pepper in a large mixing bowl. 

Divide the chicken mixture into 4 even portions and make each into a burger shape.

Heat a large skillet over medium-high heat and drizzle with oil. 

Place the chicken patties in the heated pan and cook for 5-6 minutes on each side, until they are golden brown and have reached an internal temperature of 165 degrees F. 

To build the burgers, spread the spicy mayo on the top and bottom buns, then add a chicken patty on the bottom buns, and top with the Asian slaw. 

Garnish with more sauce or additional cilantro if desired. 

Tips for Making 

• Try to make the patties equal in size so they cook evenly. 
• Make an indentation in the center of each burger patty using your finger or thumb to keep them from puffing up while cooking. 
• Use a meat thermometer to double check the internal temperature.
• A grill pan can be used to get those nice sear lines if you have one.
• ​Top the burgers with slices or mashed avocado to counteract some of the heat in the mayo. 

Substitutions and Variations 

• Use pre-packaged broccoli slaw to save some time. You can find it in the produce section of your local grocery. 
• Mini cucumbers can be swapped for the English cucumber. 
• Spicier: add more sriracha.
• Beef burgers: use ground beef in place of the chicken and omit the breadcrumbs from the patty mixture.
• Buns: any variety can be used, we like brioche buns or the bigger ones with sesame seeds.

What to Serve With

This delicious burger goes great with sweet potato fries, potato salad, Asian cucumber salad, or pasta salad. 

How to Store 

Keep the leftover slaw, sauce, and patties in separate containers in the refrigerator for up to 3 days. 

Can I Freeze Banh Mi Chicken Burgers?

The chicken burgers can be frozen before or after cooking for 1-2 months. If freezing uncooked patties we recommend flash freezing them before storing. Then place them in a freezer bag or container and add a sheet of parchment paper between each layer. Thaw patties in the fridge overnight before cooking or reheating. 

You can also wrap individual patties in plastic wrap, then place them in a freezer bag to make single servings easier and more convenient. 

Whether you’re looking for more than a basic burger or a healthier option, these Banh Mi style Asian chicken burgers are a flavorful twist on the classic burger. So grab a skillet (or fire up the grill) to take your burger game to the next level!

**Save the Asian Chicken Burger Recipe for Later**