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Grilling

Banh Mi Burger

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This delicious Banh Mi Burger gets its inspiration from the traditional Banh Mi, which is a Vietnamese sandwich. The base of this sandwich usually starts with a crusty bread roll, Asian ham, pickled vegetables, green onions, cilantro, and some fresh (or pickled) chilies. 

It is generally seasoned well and has a really big flavor profile! Our burger recipe is based upon a similar idea and comes with some big flavors. I think you are going to love it!

Banh Mi Burger topped with quick pickled veggies on a toasted bun

The great thing about grilling your burgers at home is that you can add whatever flavors you want. In this recipe, the Asian flavors really shine through. Why would you settle for a plain takeout burger when you can create something so much tastier?

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.

Stackable Glass Bowls, Clear

4-Burner Propane Gas Grill

Large Serving Platters

What goes into a Banh Mi Burger?

So you have to start with beef for this Banh Mi burger. I recommend using an 80 – 20 blend of ground beef. That means that your meat is made up of 80 % meat and 20 % fat. This ratio of meat to fat is the perfect combination for burgers.

You need the fat to keep the burger patty juicy. If your ground beef is too lean, your burger will be very dry, and nobody wants to eat a dry burger!

4 Banh Mi Burgers on a wooden board topped with quick pickled veggies, sliced cucumber, mint leaves and cilantro.

Ingredients

  • 80-20 ground beef
  • Garlic
  • Chili sauce
  • Soy sauce
  • Lime juice
  • Light brown sugar
  • Fish sauce
  • Kosher salt
  • Fresh ground pepper
  • Burger buns
  • Quick pickled vegetables
  • Mint leaves
  • Cilantro
  • Lime
  • Red chili pepper (optional)

How to prepare Banh Mi burgers

Start by mixing all the burger ingredients together in a large bowl. Combine the beef, garlic, chili sauce, soy sauce, lime juice, brown sugar, fish sauce, Kosher salt, and fresh ground pepper. Be careful not to over mix the meat; you want your burgers to be tender. If you handle the meat too much, it can become compact and will have a dense texture.

Form the mixture into 4 patties. Each patty should be about 3/4 of a pound or about 6 oz. If you make the patties ahead of time, you can cover and refrigerated them for an hour or two before grilling.

Here is a great trick when you are making homemade burgers. Just before grilling, make a depression in the middle of each patty with your thumb. This will help the patty retain its shape when it cooks. If you don’t do this, the homemade patties will have a tendency to shrink. They will end up smaller around but fatter in the middle.

Make sure you pre-heat your grill to medium-high, about 375 – 400 degrees F. Cook the burger patties until they are done to your desired preference. I usually go for 7 – 9 minutes per side. Try to only turn your burger patties once during the grilling process.

If you turn them over and over, they will lose much of their juices, and they may end being dried out. Once cooked, remove them to a platter or plate and let them rest for a few minutes before serving. If you like your burger buns toasted, split the buns and lay them flat on the grill for a minute or 2 per side. Careful, they will burn pretty quickly!

Putting it all together

Cooked Banh Mi burgers, one on a bottom bun with mint, sliced chili peppers and cucumbers beside the plate.

I like to put a few slices of cucumber on the bottom of the bun to start, then place the burger patty on top. Now you can add all the rest of the toppings. Start with a forkful of the quick pickled vegetables on top of the burger.

I have a great recipe for pickled vegetables in a previous post. They take no time at all to prepare and will last for 2-3 weeks in your fridge. Make sure you check out this link: Quick Pickled Vegetables.

Next, I like to add a couple of red chili pepper slices, you know, for a little heat! You can finish it off with a couple of mint leaves, and what Vietnamese sandwich would be complete without some cilantro? Serve it up with a lime wedge. The lime juice is great drizzled over the burger just before you eat it!

Banh Mi Burger on a bun topped with quick pickled vegetables, red chili pepper slices, mint leaves and cilantro.

You can get creative with the toppings, smear on a bit of mayo. Or if you like, make up a little sriracha mayo. You could add cheese to your burgers if you like; I mean, it’s your burger, right!

Banh Mi Burger on a bun with vegetables for toppings sitting on a wooden board.

You could even use ground pork instead of beef if you prefer, or mix the ground beef and ground pork. This recipe is really fantastic, but it can also be the basis for you to build your own banh mi burger. Make sure you try this one. I know you will love it!

Banh Mi burgers topped with pickled veggies on a wooden board

Pin it HERE!!

This Banh Mi Burger recipe is wonderfully flavorful with a hint of Asian flavors. I know you will love them!

Pin it HERE!!

This Banh Mi Burger recipe is wonderfully flavorful with a hint of Asian flavors. I know you will love them!
Banh Mi Burger on a toasted bun toped with quick pickled veggies

Banh Mi Burger

Ken Noland
This simple yet delicious Banh Mi Burger is easy to prepare and will take your taste buds to Asia! The inspiration for this burger comes from the traditional Banh Mi Vietnamese sandwich.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Grilling
Cuisine Asian
Servings 4 Servings
Calories 561 kcal

Ingredients
 

Burgers

  • 1 1/2 pounds 80 – 20 ground beef
  • 4 cloves garlic peeled and crushed
  • 1 tablespoon chili garlic sauce sambal oelek *See Notes
  • 1 tablespoon soy sauce or tamari sauce
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon light brown sugar lightly packed
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Other

  • 4 burger buns
  • 1/4 English cucumber thinly sliced
  • 1/2 cup Quick Pickled Vegetables
  • 1 red chili pepper thinly sliced
  • 1 sprig fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 lime cut into wedges

Instructions
 

  • Preheat a grill to medium-high heat.
  • Mix together all ingredients for the burgers in a large bowl. Shape the mixture into 4 equal patties.
  • Cook the burger patties until they’re done to your preference, about 7 to 9 minutes per side, flipping once.
  • If desired, split the buns in half and toast them (cut side down) on the grill for a couple of minutes.
  • To serve, put a few slices of cucumber on each bottom bun and place a burger on top. To the top of each burger, add quick-pickled vegetables, a few red chili pepper slices, a couple of fresh mint leaves, a few fresh cilantro leaves, and then the top bun.
  • Serve with the lime wedges to squeeze onto the burgers.




Equipment

Luminarc Stackable Bowl 10-Piece Set, Glass, 1, Clear
Luminarc Stackable Bowl 10-Piece Set, Glass, 1, Clear
Monument Grills 4-Burner Propane Gas Grill in Stainless Steel with LED Controls & Side Burner
Monument Grills 4-Burner Propane Gas Grill in Stainless Steel with LED Controls & Side Burner
DOWAN Large Serving Platters, 16"/14"/12" Oval Serving Platters, Oven Safe, White Serving Plates, Porcelain Dinner Platters for Appetizers Meat Snacks, Serving Dishes for Father’s Day, Party, Set of 3
DOWAN Large Serving Platters, 16″/14″/12″ Oval Serving Platters, Oven Safe, White Serving Plates, Porcelain Dinner Platters for Appetizers Meat Snacks, Serving Dishes for Father’s Day, Party, Set of 3

Notes

Sambal Oelek Substitutes:
Sriracha – handy substitute.
Harissa – it will change the flavor of your dish but can still be super tasty.
Chinese chili sauce or paste.
Gochujang – Korean chili paste

Nutrition

Serving: 1Calories: 561kcalCarbohydrates: 33gProtein: 45gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 126mgSodium: 1291mgFiber: 3gSugar: 7g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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