Banh Mi Burger
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect for warm weather, this burger is inspired by a traditional Vietnamese sandwich called banh mi. It contains a green onion and ginger patty as well as refreshing toppings and a sriracha mayonnaise for a bit of heat.
Marinated Vegetable Ingredients
  • ¼ cucumber, seeds discarded and shaved with a vegetable peeler
  • ½ carrot, shaved with a vegetable peeler
  • ½ yellow onion, thinly sliced
  • white vinegar
  • 1 tsp granulated sugar
  • ½ tsp freshly ground black pepper
Burger Ingredients
  • 2 lbs lean ground beef
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, skin removed and minced
  • ¼ cup panko bread crumbs
  • 1 egg
  • 1 bunch green onions, chopped
  • 1 tbsp Sprouts Organic Soy Sauce (Less Sodium)
  • 1 tbsp Sprouts Organic Sesame Oil
Mayonnaise Ingredients
  • 4 tbsp Sir Kensington’s Organic Mayonnaise
  • 2 tsp Sprouts Organic Sriracha
Other Ingredients
  • 4 large Kaiser rolls, sliced in half and toasted
  • 1 jalapeno, thinly sliced
  • 4 tbsp fresh cilantro, chopped
  1. Prepare the marinated vegetables by combining the cucumbers, carrots and onion in a bowl. Add enough vinegar to cover the vegetables. Stir in the sugar and black pepper. Cover and refrigerate.
  2. Make the burgers by mixing all the ingredients together for the exception of the sesame oil. Form 4 patties, making sure not to squeeze and making it compact. Heat a griddle on high. Coat with sesame oil and then reduce the heat to medium-high. Cook the patties on one side for approximately 5 minutes and then flip to cook for another 5 minutes, or until the burgers reach the desired doneness. Transfer to a plate to rest.
  3. Prepare the mayonnaise by mixing the ingredients thoroughly in a bowl.
  4. Assemble the burgers by topping the bottom of the rolls with the patties. Then add the jalapenos, marinated vegetables (drained) and cilantro. Spread the sriracha mayonnaise on the roll tops and sandwich the burgers. Serve.
Recipe by Baked by Joanna at