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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.

Asian chicken burger topped with slaw with the bun leaning off the side.

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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.
Background image of Asian chicken burger with two images of slaw and dressing ingredients with text overlay.

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. 
Labeled ingredients needed to make chicken burgers with text overlay with a dressed burger in the background.

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 

Two images of mayo, Sriracha, and garlic and ingredients stirred together with a spoon with text overlay.

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

Side by side images of a mixing bowl with dressing in it and slaw and sliced cucumbers in a mixing bowl with text overlay.

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

Side by side images of chicken burger ingredients in a mixing bowl and mixture after being stirred together with text overlay.

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.

Side by side images of raw burgers in a skillet and burgers being cooked in a pan with text overlay.

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. 

Two images of Sriracha mayo being spread on the top bun and topping the burger with slaw with text overlay.

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. 
Front close up view of Asian Chicken Burger with a cut lime in the background.

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**

Three image collage of various views of Asian Chicken Burgers with text overlay.
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Front view of an Asian Chicken Burger.

Asian Chicken Burgers

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.
5 from 2 votes
Print Pin Rate
Course: Dinner, Main Course, Weeknight Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 368kcal
Author: Lori @ A Reinvented Mom


For the Sriracha Mayo:

  • ¼ cup mayonnaise
  • 1 teaspoon Sriracha
  • 1 teaspoon minced garlic

For the Asian slaw:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon lime juice, about ½ of one lime
  • 1 teaspoon chopped cilantro
  • ½ cup carrots cut into matchsticks
  • ¼ cup broccoli stalks cut into matchsticks
  • 1 tablespoon jalapeno, finely diced
  • 1 English cucumber, thinly sliced

For the burgers:

  • 1 pound ground chicken
  • ¼ cup Panko bread crumbs
  • 1 egg
  • 1 tablespoon olive oil
  • 2 teaspoons hoisin sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped cilantro
  • ¼ cup diced green onions
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Additional olive oil for cooking burgers


To make the Sriracha mayo:

  • In a small bowl, whisk together the mayo, Sriracha, and garlic. Set aside or refrigerate until ready to serve.

To make the Asian slaw:

  • In a bowl, whisk together the vinegar, honey, lime juice, and chopped cilantro.
  • Add the carrots, broccoli, jalapeno, and cucumber slices.
  • Toss to coat and set aside.

To make the burgers:

  • In a large bowl, mix together the ground chicken, Panko, egg, olive oil, hoisin sauce, cilantro, green onions, salt, and pepper.
  • Divide the mixture into 4 even portions, and form into burger patties.
  • Place a nonstick skillet over medium heat on the stove and drizzle with olive oil or spray with cooking spray.
  • Place the patties into the pan and cook for 5-6 minutes until browned on the bottoms.
  • Carefully turn the burger patties and cook for another 5-6 minutes, or until the internal temperature reaches 165° F.
  • Serve with the prepared Sriracha mayo, and the Asian slaw. Garnish with additional cilantro, if desired.


  • Adjust the amount of Sriracha in the mayo recipe to your tastes.
  • To save time, use a pre-packaged broccoli slaw. 
  • For even cooking, make the patties a similar size with an even thickness.
  • To prevent the patties from puffing up while cooking, make an indentation in the center of each patty with your thumb or finger.
  • Store leftover sauce, slaw and burgers in separate airtight containers in the refrigerator for up to 3 days.
  • See the blog post for additional tips and substitutions.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Serving: 1burger | Calories: 368kcal | Carbohydrates: 15g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 421mg | Potassium: 851mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2971IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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